These miniature sugar cookies are filled with a cookie butter (or Biscoff) spread, meaning with each bite, you’ll have double the cookie flavor.
Cookie butter mousse-filled sugar cookie cups recipe
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.