Baileys Mousse Cookie Cups

These Baileys Mousse cookie Cups start with a chocolate pudding cookie. They’re filled with a silky Baileys Chocolate Mousse and topped with whipped cream and a Baileys chocolate ganache.

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With St. Patrick’s Day right around the corner, I think it’s time we make some boozy Baileys-filled desserts, what do you think?

You guys, these cookies, oh my gosh! Melt-in-your-mouth-amazing. When these were in my refrigerator all weekend, I was caught sneaking bites of them every once in awhile because, lets face it, they’re kind of irresistible.

Baileys Mousse Cookie Cups, just do it, trust me! This recipe starts with a chocolate pudding cookie, it’s filled with a silky Baileys Chocolate Mousse and topped with whipped cream and a Baileys chocolate ganache.

The chocolate pudding cookie is my standard go-to chocolate cookie recipe for cookie cups. It’s softer than a traditional cookie and I also unbaked it slightly so that it stays soft in the refrigerator.

I love making cookie cups because there’s so many combinations of cookies, filling and frosting. They’re like little mini pies!

This cookie is all about the mousse filling! The filling is a combination of spiked chocolate pudding made with Baileys Irish Cream and homemade whipped cream. You can definitely substitute with Cool Whip if you’d like to save some time.

Once combined, it results is an airy and boozy chocolate filling. Don’t be shy with this filling either, you can fill these babies right up to the top. You’ll probably have leftover filling, especially depending on the size of the the cookie cup.

For my cookie cups, I use my Calphalon Mini Muffin Pan. This pan is deeper than a traditional mini muffin pan, so that means you can make a larger cookie. The sides of the pan are a bit straighter and the bottom is wider, so it’s really creates a nice bite-sized treat. This also means they need to bake a little bit longer since there is more dough.

The trick to working with cookie cups is generously greasing the pan with Crisco or cooking spray. Even if the pan in nonstick, it’s best to grease your pan so you can easily remove the cookie cups.

Once these cookies are baked, I used my trusted tart shaper and press it into the middle of the cookie while it is still in the pan. It helps if you can gently twist the cookies while they are in the pan to help release them from the edges. If you don’t have a tart shaper, then you can use the back of a spoon or anything that can help press into the center of the cookie.

I am crazy for cookie cups! I just feel like I am getting so many desserts in one bite-sized desserts. If you also love cookie cups, I’ve got 25 creative cookies cups for you to check out.

More Chocolate Cookies

• Double Chocolate Cookies
• Oreo Cheesecake Cookie Cups
• Chocolate Cream Pie Cookie Cups
• Andes Mint Cookie Cups

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Baileys Mousse Cookie Cups

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• Author: Julianne Dell
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24-28 cookies
• Category: Cookies
• Method: Baked
• Cuisine: American

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Description

These Baileys Mousse cookie Cups start with a chocolate pudding cookie. They’re filled with a silky Baileys Chocolate Mousse and topped with whipped cream and a Baileys chocolate ganache.

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Ingredients

For the cookie:

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ cup cocoa powder
• 1 package instant chocolate pudding (3.4 oz)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons Baileys Irish Cream

For the filling:

• 1 ½ cups heavy whipping cream
• ½ cup + 3 tablespoons powdered sugar
• 1 package instant chocolate pudding (3.4 oz)
• ¼ cup Baileys Irish Cream
• ¾ cup milk

For the ganache:

• 1 ounce dark chocolate
• 1–2 tablespoons Baileys Irish Cream

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Instructions

1. For the cookie: Preheat your oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
2. Combine the butter and both sugars in your stand mixer and beat on medium speed until light and fluffy.
3. Add the eggs and the vanilla extract and continue beating until the butter, sugar and eggs are thoroughly mixed.
4. In a medium-sized bowl, combine the flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Slowly add the dry ingredients into the batter and beat on a low speed until the dough starts to form. Quickly add the Bailey’s Irish Cream, mixing into the dough until well combined.
5. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan. Bake at 350°F for 12-15 minutes.
6. Remove the cookies from oven and allow to cool for at least 10 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
7. For the filling: In a medium-sized bowl, combine the instant pudding mix with the Baileys and the milk and whisk until the powder dissolves. Refrigerate the pudding until it’s firm.
8. To prepare the whipped cream, place your mixing bowl and wire whisk in the freezer for 5-10 minutes until it’s completely cold. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
9. Take 1 ½ cups of the whipped cream and fold it into the prepared pudding until it is well combined.
10. To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cooled cookie cup with mousse. Divide between cookie cups, you may have leftover mousse.
11. Top the mousse with a dollop of the leftover whipped cream.
12. For the ganache: In a microwave-safe bowl, combine the chocolate chips with 1 tablespoon of Baileys and microwave for 30 seconds. If the chocolate is not yet melted, return it to the microwave for another 15-30 seconds. Once melted, stir until completely smooth. Add a second tablespoon of Baileys and stir it into the chocolate until it’s nice and thin. Drizzle the ganache over top of the whipped cream.
13. These cookies must be refrigerated in an air-tight container after the mousse has been added.

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Equipment

Mini Muffin Pan

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Large Piping Bags

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Stand Mixer

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