Cookies 'n' Creme Mousse Cookie

Cookies 'n' Creme Mousse Cookie

Creamy mousse filling alternates with delicious cookies in this wonderful Cookies 'n' Creme Layered Mousse Cookie recipe. As if the layers of deliciousness aren’t quite enough, we suggest you top them off with a dollop of whipped cream.

SKILL LEVEL
Advanced
PREP
50 min
BAKE
5 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
COOKIES 'n' CREME MOUSSE (recipe follows)
1 cupsugar
3/4 cupall-purpose flour
1/4 cupHERSHEY'S Cocoa
4 egg whites
1/2 cupbutter or margarine (1 stick), 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
  • 1. 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.
  • 2. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.
  • 3. 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.
Ingredients sitting on a table

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