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Cookies n' Crème Mousse Cookie Recipe

Cookies n' Crème Mousse Cookie

Ingredients

  • COOKIES 'N CREME MOUSSE (recipe follows)
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 4 egg whites
  • 1/2 cup (1 stick) butter or margarine , melted
  • SWEETENED WHIPPED CREAM(recipe follows)

Directions

  1. Prepare COOKIES 'N CREME MOUSSE. Set aside.

  2. Heat oven to 400°F. Line cookie sheets with parchment paper.

  3. Stir together sugar, flour and cocoa in small bowl. Add egg whites and melted butter; beat until smooth. Drop heaping measuring teaspoon of mixture onto prepared cookie sheet; with back of spoon, spread thinly into 3-inch circles.

  4. Bake 4 to 5 minutes or until set. Cool slightly; move parchment paper with baked cookies to wire rack. Cool completely.

  5. Assemble individual desserts by placing one cookie on serving plate. Spread top with 1 tablespoon mousse. Continue layering cookies and mousse three more times ending with cookie. Refrigerate until serving time. Top with SWEETENED WHIPPED CREAM. About 10 desserts.

    COOKIES 'N CREME MOUSSE
    1/4 cup sugar
    1 teaspoon unflavored gelatin
    1/2 cup milk
    36 HERSHEY'S KISSES Brand Cookies 'n Creme Candies, unwrapped
    2 teaspoons vanilla extract
    1 cup (1/2 pt.) cold heavy whipping cream

  6. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

  7. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.

  8. Beat whipping cream in small bowl until stiff. Gradually add cookies 'n creme mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

    SWEETENED WHIPPED CREAM: Beat 1/2 cup cold heavy whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract in medium bowl until stiff. Refrigerate until ready to serve. About 1 cup whipped cream.