These Black Forest Cookie Cups are a soft baked chocolate cookie filled with chocolate mousse and cherry pie filling. All topped with fresh whipped cream and chocolate shavings.
I don’t know about you, but I love the idea of fancy desserts that don’t take a lot of work. You know the kind where your friends think you spent all day in the kitchen to prepare them but secretly it’s super easy? Well these Black Forest Cookie Cups are one of those desserts!
If you’ve ever been over to my site, you will see a lot of what I like to call “cream pie cookie cups”. They’re similar to these cookies, but start with crust made of-you guessed it- more cookies. My Chocolate Cream Pie Cookie Cups have been such a huge hit, they inspired me to make this recipe.
The rich chocolate cookies stay super soft, even after being refrigerated. This is partly due to the addition of dry pudding mix that is added into the dough. Personally, I prefer Hershey’s Special Dark pudding mix, because I am a dark chocolate kinda gal, but if you are unable to find it, regular chocolate pudding will do just fine. I also use a dark chocolate cocoa powder to help get that rich chocolate flavor.
The filling for these cookie cups is a chocolate mousse made with a few simple ingredients: chocolate pudding mix (again, Hershey’s Special Dark is preferred) mixed with milk and combined with homemade whipped cream. For the whipped cream, I add a lot of powdered sugar for stability.
I also like to mix in some chocolate shavings, because more chocolate is always better! I gently fold it all together to make the mousse and then fill each cookie cup using a Ziploc bag. You will notice I use half the pudding mix, if you make a full package, you will end up with a lot of leftover mousse. This is definitely not a bad thing! It can be enjoyed with a spoon or on top of fruit!
This recipe is intended to be baked in a regular sized muffin pan, because there’s a lot of filling. However, these will also work as mini cookie cups if you have a mini muffin pan. I use a tart shaper to press into the cookies, but if you don’t have a tart shaper, I recommend using the back edge of a spoon, or even the back of a cookie scoop works well.
The toppings are even easier. I used a canned cherry pie filling and dolloped a spoonful on top of the mousse. Then, I piped some leftover whipped cream on top. I am new to the idea of black forest desserts, but after I made my Black Forest Poke Cake, I knew why everyone loved it so much!
There is a whole lot to love in these cookie cups! They are easy to adapt if you want to swap out the pie filling!
Connect with Chocolate, Chocolate and More!
If you enjoyed these cookie cups, you might also like: