Gluten Free White Chocolate Mousse Mini Cookie Cups

I am sure everyone has been super busy either finishing up their Christmas shopping or welcoming family from out of town but sometimes a post here and there about baking still will be needed, right? This year we are NOT traveling anywhere which is a first in 5 years. After I married my husband I have lived away from our family and we end up going TO them. This year everyone is doing something a little different.

We really have tried to make things not feel awkward seeing that we will not be with ANY family for the holidays. We established some new traditions now that our toddler understands a lot. This was our first year in 2 years to set up our Christmas tree and decorations. It really has been fun watching our children’s reactions to the lights and the colors.

Another tradition we decided to create was one surrounded by baking. It is definitely something my mother, sister, and I did every year for as long as a remember. We gave baked goods as gifts to folks instead of spending so much money on items that would lose interest quickly. Our toddler, Julianne, loves to be in the kitchen watching mommy cooking, and even though we do not have a standing tower for her to be looking at what I do we use our chairs for her to stand and help me stir or decorate cookies. It is great and it makes my heart melt to see such joy.

When it comes to baking we like sticking to favorites, so I called my mother and asked for a few family recipes. Ryan did the same thing asking his mom for cookie recipes too! We talked about how he could get in some cooking over the holidays.

Every year I like creating NEW recipes too. Sometimes I like making them for parties even though it isn’t right to try a new recipe on people. I like it. 🙂 I have noticed at parties that there have been dessert options for those people that have allergies or gluten-free. When I found out that Pillsbury came out with a gluten-free cookie dough I decided I definitely needed to try it. Even though our family does not have a gluten issues we tend to eat foods that are gluten-free on a normal basis. 

 Instead of thawing frozen gluten free bread products or combining dry-mix items, you can just use the refrigerated dough and eliminate extra preparation. I like that I easily scoop out the cookie dough even if it means I just want to make ONE or TWO cookies at a time for an weeknight indulgence. No mess and no fuss.

Want to try this recipe? Want to make your favorite cookie recipe you have not been able to eat for years using this Pillsbury gluten free cookie dough recipe? Pillsbury gluten free dough is now widely available so check a major grocery retailer near you in the refrigerated aisle.

Check out Cat Cora’s recipes using this gluten free cookie dough on the Gluten Free Pinterest Page.

or even try making Pillsbury’s Gluten Free Chocolate Chip Cookie Layer Bars

by Noelle Kelly

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients (24 cookie cups)

• 1 – 13-ounce Pillsbury Gluten Free Chocolate Chip Cookie Dough
• 1 & 1/2 cup heavy whipping cream (divided)
• 6-ounces white chocolate chips
• 24 fresh raspberries
• fresh mint
• 
  

Instructions

Preheat oven to 350 degrees Fahrenheit.

Grease a 24 mini muffin cup tin. Add a little less than a Tablespoon of cookie dough in each muffin tin. Mold the dough in each tin.

Meanwhile, boil 1/2 cup whipping cream and once it comes to a boil, add the white chocolate and stir until melted. Set aside to cool while the cookie cups bake.

Bake for 10-12 minutes. Remove from oven and using a mini dough shaper or around coffee scoop, slightly press the dough in the center. Allow the mini cups to cool for 5-7 minutes.

Whip the 1 cup whipping cream until it reaches stiff peaks. Fold melted white chocolate into the whipped cream and continue cooling in the fridge.

Remove cookie cups from the pan. Pipe mousse into each cookie cup and place a raspberry on top and decorate with a sprig of fresh mint. Continue cooling in fridge overnight or serve immediately.

Powered by Recipage