Chelsea is the author of the food blog Chelsea's Messy Apron where she shares a wide variety of recipes including family-friendly and easy meals, lots of baked goods and desserts, and plenty of healthy eats. She received her BA in Exerci...
Cookie butter (or Biscoff) is incredible. It's a rich caramel and gingerbread flavor with a crisp texture that is the consistency of a thick peanut butter. These miniature sugar cookie cups are filled with a simple cookie butter mousse and practically melt in your mouth.
3 ounces cream cheese, softened
1 tablespoon butter, at room temperature
1/2 cup cookie butter or Biscoff spread
1/2 cup powdered sugar
1 cup frozen whipped topping, completely thawed
1 package sugar cookie mix plus ingredients called for
Follow the package directions to preheat the oven and prepare the sugar cookie dough.
Grease a miniature muffin tin with nonstick cooking spray. Roll the sugar cookie dough into small balls, and place each ball into a cavity in the muffin tin. The sugar cookie dough should fill up the space 3/4 of the way.
Bake according to the package directions. When you remove the cookies from the oven, gently indent the centers with the back of a 1/2 teaspoon measuring spoon. (If you press too hard, the cookies won't come out well.)
Allow the cookies to cool for about 1 minute, and then gently remove them by twisting the tops and coaxing them out.
In a large bowl, using a hand mixer, beat together the cream cheese and butter. Make sure both are completely at room temperature and softened, or the mousse will have weird lumps.
Beat in the cookie butter or Biscoff spread until just combined.
Beat in the powdered sugar.
Gently fold in the thawed whipped topping.
Transfer the mixture into a frosting bag that has been fitted with a star tip.
Pipe the cookie butter mousse into the cooled sugar cookie cups.