These Chocolate Cookie Cups filled with White Chocolate Raspberry Cream start with chocolate cookie cups that are similar to a shortbread cookie, not too sweat, not super moist, but full of rich chocolate flavor. Top them with the super light, airy, fluffy White Chocolate Raspberry Cream and it’s heaven!
The holidays have always been a super special time in our family. I enjoyed it as a child and I love it even more as an adult. Since our kids are getting older, coming home for the holidays is a special treat for everyone. Knowing my kids are off making their own life is great, but a Mom always loves having her kids home.
I like to make the holidays extra special. I spend time making foods our family loves. For us, food is nostalgic and it takes us back to the good old days. However, every once in a while, I love to incorporate a new recipe into our holidays, one we can make for many more years to come.
One new recipe I’m working on incorporating into the holidays are these Chocolate Cookie Cups filled with White Chocolate Raspberry Cream that are the perfect addition to any holiday menu, especially ours.
I know looking at the picture will make you drool and this recipe is perfect because they’re not too sweet and not too moist, but they are full of rich chocolate flavor. I know when I bake a new recipe, flavor is super important. As I mentioned before, food is associated with many great memories for me around the holidays. I don’t think I’d have great memories of food with no flavor.
After the cookies are baked and cooled, it’s time to make the mousse filling. You are well aware of my love for International Delight Coffee Creamers, not only in our coffee, but in many of the desserts, cupcakes, and sweet treats that I have shared with you. The White Chocolate Raspberry Cream filling is made with International Delight White Chocolate Raspberry Creamer and heavy whipping cream. You can easily substitute any flavor of International Delight Coffee Creamer that you like in place of the White Chocolate Raspberry.
Then it’s time to fill the chocolate cookie cups with the luscious white chocolate raspberry mousse. Fit a decorator bag with #1M decorator tip for a pretty presentation.
Then top each chocolate cookie cup with a fresh raspberry.
Add a fresh mint leaf for an extra special touch.
Even if you’re not a great baker, you will have no problem making these. I snuck quite a few as I was making them. I really love the flavor and I know you will too. I also saw Doug sneaking a few, it’s a wonder there were any left by the time I was done.
The holiday season is approaching quickly and your family will be asking what yummy desserts you’ll be making. These White Chocolate Raspberry Cream Chocolate Cups are calling your name. Put these on your list, but be careful because once you make these your family may never stop asking for them.
Don’t forget that International Delight also has these great holiday flavors.
- Peppermint Mocha
- Pumpkin Pie Spice
- Frosted Sugar Cookie
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Chocolate Cookie Cups filled with White Chocolate Raspberry Cream - chocolate cookie cups that are similar to a shortbread cookie. Not too sweat, not super moist, but full of rich chocolate flavor. Top them with the super light, airy, fluffy White Chocolate Raspberry Cream and it's heaven!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup butter, softened
- 1-1/2 cup white sugar
- 2 egg yolks
- 4 tablespoons milk
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate raspberry creamer
- 1 cup heavy whipping cream
- Raspberries, fresh, washed
- Mint leaves (optional)
- In a small bowl, mix flour, cocoa powder and salt together. Set aside.
- In a mixing bowl, beat butter and sugar until fluffy. About 3-5 minutes. Scrape down bowl every minute or so to ensure even mixing.
- Add egg yolks, and beat well.
- Add milk and vanilla and beat well.
- Add dry ingredients and mix until combined.
- Chill dough for 1 hour.
- Preheat oven to 350 degrees and prepare mini muffin tin with non-stick cooking spray
- Using a 1 tablespoon scoop, scoop and roll into balls with the palm of your hand. Place in mini muffin pan
- Press down in the center with thumb, pastry shaper or the back of a tablespoon dipped in flour. Poke center with a fork.
- Bake at 350 for 10-12 minutes or until done. I usually take mine out when the centers are no longer shiny.
- Remove from oven and flatten again with thumb, back of a tablespoon or pastry shaper. This is not mandatory, but if you want a deep well, you need to reshape the cups.
- Let set in the pan for a few minutes. Turn them to remove them. Remove them from the pan before they cool completely but be sure to cool completely before adding filling.
- Using a mixer with a wire whisk, beat creamer and whipping cream until stiff peaks form. About 2-3 minutes.
- Place cream into a pastry bag fitted with a 1M decorator tip.
- Pipe into prepared cookie shells and top with a fresh raspberry and mint leaf.
This conversation is sponsored by International Delight. The opinions and text are all mine.