Chocolate Chip Cookie Dough Mousse

This Chocolate Chip Cookie Dough Mousse is a light, fluffy, and creamy dessert that combines the rich flavor of edible cookie dough with the airy texture of mousse. With no raw eggs or raw flour, it’s completely safe to eat and perfect for satisfying your cookie dough cravings in a whole new way!

Why You’ll Love This Recipe

• Light & Fluffy – Creamy mousse with soft cookie dough bits in every bite.
• Safe to Eat – Made with heat-treated flour and no raw eggs.
• No-Bake Dessert – Quick and easy with minimal effort.
• Perfect for Any Occasion – Great for parties, holidays, or a fun treat.
• Customizable – Add different mix-ins like nuts or caramel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Edible Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk (or heavy cream)
• 1 cup all-purpose flour (heat-treated, see below)
• ½ tsp salt
• ½ cup mini chocolate chips

For the Mousse:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Garnish (Optional):

• Extra mini chocolate chips
• Chocolate shavings
• Whipped cream

Directions

this recipe

1. Heat-Treat the Flour (For Safe Cookie Dough)

• Preheat oven to 350°F (175°C).
• Spread flour on a baking sheet and bake for 5 minutes, stirring halfway.
• Let cool completely before using.

2. Make the Edible Cookie Dough

• In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in vanilla extract, milk, and salt.
• Gradually add heat-treated flour, stirring until combined.
• Fold in mini chocolate chips.

3. Make the Whipped Cream Mousse

• In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Combine & Chill

• Gently fold the whipped cream into the cookie dough mixture until light and airy.
• Divide into serving cups and refrigerate for 30 minutes.

5. Serve & Enjoy

• Garnish with chocolate chips, whipped cream, or chocolate shavings.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Chill Time: 30 minutes
• Total Time: 40 minutes

Variations

• Peanut Butter Twist – Mix in 2 tbsp peanut butter.
• Cookies & Cream – Add crushed Oreos.
• Caramel Swirl – Drizzle with salted caramel.
• Dairy-Free Option – Use coconut cream and vegan butter.
• Extra Chocolatey – Stir in melted chocolate for a richer taste.

Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 1 month (thaw before serving).

FAQs

Can I use store-bought cookie dough?

Yes! Just ensure it’s safe-to-eat raw cookie dough.

How do I make the mousse fluffier?

Gently fold in whipped cream to keep the airy texture.

Can I use Cool Whip instead of heavy cream?

Yes! Substitute 1 ½ cups Cool Whip for an easy alternative.

Can I make this ahead of time?

Yes! Make up to 24 hours in advance and keep refrigerated.

Can I use milk chocolate chips instead of semi-sweet?

Yes! Any type of chocolate chips will work.

How do I make this mousse thicker?

Chill for longer or add an extra tablespoon of powdered sugar.

Can I skip heat-treating the flour?

No, raw flour may contain bacteria, so it must be heat-treated.

Can I add espresso powder?

Yes! 1 tsp espresso powder enhances the chocolate flavor.

What’s the best way to serve this?

Serve in small dessert cups, layered with extra cookie dough, or in mini tart shells.

Can I turn this into a frozen dessert?

Yes! Freeze in molds for a cookie dough mousse ice cream treat.

Conclusion

This Chocolate Chip Cookie Dough Mousse is a fun and indulgent twist on classic cookie dough, transformed into a light, creamy mousse. Whether for a party, a cozy night in, or just because, this easy no-bake dessert is guaranteed to be a hit. Try it today and enjoy every spoonful of this dreamy treat!

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