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Salted Caramel Mousse ROLO Cookie Cups Recipe

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This recipe for Salted Caramel Mousse ROLO Cookie Cups is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHOCOLATE CHIP COOKIE CUPS:
3/4 c. unsalted butter , room temperature
1 c. light or dark brown sugar
1/2 c. sugar
1 large egg
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1/2 tsp. coarse salt
1 c. mini semi-sweet chocolate chips
24 ROLOs

SALTED CARAMEL MOUSSE FILLING:
1 c. heavy whipping cream cold
1/2 box instant vanilla pudding or approx 4 tablespoons
1/2 c. confectioners sugar
1/2 c. salted caramel sauce

TOPPINGS:
Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.
Directions:
Directions:
CHOCOLATE CHIP COOKIE CUPS:
Preheat oven to 350º F. Grease a mini muffin pan. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)

SALTED CARAMEL MOUSSE FILLING:
Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes. Pipe into cooled cookie cups and top with your favorite toppings.

 

 

 

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