Description
This light and fluffy cookie dough mousse combines the best of creamy mousse and edible cookie dough! With whipped cream, mini chocolate chips, and a rich cookie dough base, it’s a no-bake dessert perfect for any occasion.
Ingredients
Scale
For the Cookie Dough Base:
- 1/2 cup (65g) all-purpose flour (heat-treated, see notes)
- 1/4 cup (55g) unsalted butter, softened
- 1/4 cup (50g) brown sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup (45g) mini chocolate chips
For the Mousse:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish (Optional):
- Extra mini chocolate chips
- Chocolate shavings or drizzle
Instructions
1. Heat-Treat the Flour (For safety!)
- Preheat oven to 350°F (175°C).
- Spread flour on a baking sheet and bake for 5 minutes, then let cool completely. (Or microwave in 30-second intervals until it reaches 165°F.)
2. Make the Cookie Dough Base
- In a bowl, beat butter and brown sugar until smooth.
- Mix in milk, vanilla extract, and cooled flour until combined.
- Stir in mini chocolate chips.
- Set aside or refrigerate for 10 minutes if needed.
3. Whip the Cream
- In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Fold It All Together
- Gently fold cookie dough mixture into the whipped cream until combined.
- Spoon into serving glasses or bowls.
5. Chill & Serve
- Refrigerate for 30 minutes before serving for best texture.
- Garnish with extra mini chocolate chips or chocolate drizzle!
Notes
- Make it extra decadent: Layer with crushed cookies or hot fudge.
- For a dairy-free version: Use coconut whipped cream and vegan butter.
- Storage: Keep in an airtight container in the fridge for up to 3 days.