Chocolate Chip Cookie Cups with Baileys Mousse Filling

Bite-sized chocolate chip cookie dough cups are filled with a creamy mousse made of dark chocolate and Baileys for a delicious, boozy dessert that is perfect for your next party!

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Christmas is only 5 days away! Lord help me. I'm taking exactly 0 hours of PTO this holiday season, which is kind of a bummer because last holiday season I was ALL kinds of funemployed and I very much miss the ability to do nothing but lay in and bake cookies day in and day out. But alas. To work I must go.

Let's move onto more exciting things, shall we? Like cookie competitions! A week ago today I had an actual breakdown at work (I'm fine now ty for caring) so, as soon as the clock struck 5, I rushed my booty back to U Street for a work happy hour at Sudhouse. We came, we drank, we left early... directly to my best friend Amanda's new apartment (!!!) to eat Japanese food from Absolute Noodle and bake for the cookie swap* she was entering the next day.

*I attended this cookie swap last year and didn't know anyone and just drank wine in the corner by myself, so I politely declined the 2017 invitation.

We had originally planned to make cookie shots with mousse filling... but I forgot my cookie shot mold at home. OOPS. Never ones to give up*, we dug out some muffin tins and changed direction. These would be much easier than cookie cups anyway, right?

*This is a joke Amanda and I are absolutely always the first ones to give up and start drinking and Tindering instead of whatever we're supposed to be doing.

Two hours and a bottle of wine later, we had 36 un-filled cookie cups and a batch of peppermint schnapps chocolate mousse ready to go. I gave Amanda express instructions to re-whip the mousse the next day before filling the cups, then headed home to sleep.

The next day arrived, and I was in an Uber to host trivia when the frantic messages began.


After a bit of troubleshooting and a LOT of convincing Amanda that I absolutely could not come over to help, I sent her a recipe for an easy mousse and sent her to Safeway. Several hours later, as I was closing up trivia and flirting with some guys that I had convinced to be my friend, the Snapchats started rolling in. Amanda had won! Against all odds and in the face of extreme adversity, she had won the bake-off!

The next morning I headed over to grab breakfast at A Baked Joint and work from her house, and she filled me in on the good and good-for-y'all news:
I needed to post the recipe.

Since we obviously baked in the dark and while drunk, that meant I had to re-make these - this time with Baileys in place of the peppermint schnapps. And, guys - these may be even better than the first time around. Soooo make them now? I think yes!

Chocolate Chip Cookie Cups with Baileys Mousse Filling

To make these cookie cups, you will need:
Cookie Cups:
- 2 1/4 cup (270 g) unbleached all-purpose flour
- 1 t baking soda
- 1 t salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar
- 1 t vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips (mini would be awesome if you can find them!)
Baileys Chocolate Mousse
- 4 egg whites
- 1/4 cup granulated sugar (increase to 1/2 cup if using 80% or higher dark chocolate)
- 2 cups heavy cream, cold
- 10 oz dark chocolate, chopped
- 1/4 cup Baileys Irish Cream

To begin, preheat your oven to 350F and spray a mini muffin tin with cooking spray. This ended up making ~40 cups for me, so if you have two tins, more power to ya! Set aside.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.


In a medium bowl beat your softened butter until creamy, then beat in the brown and granulated sugars until fluffy and fully combined. Beat in the eggs and vanilla extract. Stir in the flour mixture just until no streaks of flour remain. Finally, stir in the chocolate chips.


Put a 1T-ball of cookie dough into each slot of the mini muffin tin, then stick these in the oven for 10-11 minutes, until golden brown around the outside. Once you remove them, use a spoon or some other cooking implement to push the center down and to the sides of each cookie to form a cup, as shown. Let them cool COMPLETELY so you don't absolutely ruin all of your hard work and your life when you try to remove them from the tin and they crumble in your hands. Not that I'm speaking from experience. Or anything.


While the cookie cups are cooling, make your mousse! In a medium bowl, beat the egg whites on low until frothy, 30-60 seconds. Increase the speed of the mixer to medium and stream in the granulated sugar, then turn the speed up to high and beat for several more minutes until the egg whites hold medium-firm peaks. Set aside.

Add your heavy cream to a large bowl with your Baileys and beat on high speed until you have a thick mixture with the texture of whipped cream. Set aside.


Add your chopped chocolate to a separate (microwave safe!) bowl. Melt in the microwave in 30-second increments, stirring in between, until the chocolate is smooth. Stir the chocolate into the egg white mixture gently but quickly - we don't want the egg whites to deflate! Fold the chocolate-egg white mixture into the whipped cream until completely combined.


Now that the cookie cups have cooled completely, remove them from the muffin tin by using a dull knife to gently pry the edges of the cookie cup away from the tin. Arrange the cookie cups on a plate or baking sheet. Transfer the chocolate mousse mixture into a piping bag fitted with a round tip and pipe a swirl of chocolate mousse into each cup.


Voila! You're ready to serve, impress everyone, win a cookie bake-off, etc. Just ignore that pile of dishes waiting for your in the sink. Washing dishes is what boyfriends* are for, right?

*A hobo I bribed in off the street by offering to feed him cookie cups.