White Russian Cream Pie Cookie Cups are an espresso cookie laced with Kahlua and filled with Kahlua mousse.
I’m back with more cookie cups, but this time they’re better. I have huge cookie cups! I typically say that everything is better in tiny form, but not with these cookies!
After visiting the Wilton Sweet Up Event in April, I was inspired to bake these White Russian Cookie Cups. We created Wiltons White Russian Cookie Cups in one of our seminars to try out the new Mega Bakeware. The Mega Bakeware pan is fantastic since it allows you to produce 48 cookie cups at once! They also make it in standard cupcake size!
I incorporated the fundamental ideas I learned in the Wilton workshop into my traditional cream pie recipe. I wanted to make these cookie cups bigger since the filling is so delicious that I wanted more than just a few of bits. The filling is white chocolate pudding with a dash of espresso and Kahlua. It’s combined with fresh whipped cream to form a delectable mousse filling.
The cookie dough is softer than typical dough, which is fine since the muffin pan prevents the dough from spreading too thinly. The cookie dough is flavored with Kahlua and espresso powder. Espresso powder is a concentrated powdered coffee. If you can’t locate espresso powder, you can use ground coffee. I used a big cookie scoop, approximately 3 teaspoons, since I used a regular-sized muffin tin rather than a small.
After the cookies have finished baking, make a divot in the center of each cookie cup with a round utensil or tart shaping. Allow the cookie cups to cool in the pan before flipping it over to remove the cookies. You may need to run a knife down the sides of the pan to help them release.
The filling and topping are prepared in two stages. First, make the pudding and let it aside to harden up. Then you make the whipped cream, half of which goes into the filling and half goes on top. It is recommended to thoroughly mix the pudding filling before adding the whipped cream, and then fold the whipped cream in until fully combined. Then just fill the cookie cups with Kahlua mousse and garnish with whipped cream.
You won’t be sorry if you take a bite out of these massive White Russian Cream Pie Cookie Cups! These cookies remain soft even after being chilled!
Contents
More Cookie Cup Recipes You’ll Love
- Banana Cream Pie Cookie Cups
- Samoa Cream Pie Cookie Cups
- Easy Almond Cookie Cups
- Baileys Mousse Cups
White Russian Cookie Cups
- Author:LEE
- Prep Time:15 minutes
- Cook Time:18 minutes
- Total Time:33 minutes
- Yield:24 Cookies
Description
White Russian Cream Pie Cookie Cups are an espresso cookie laced with Kahlua and filled with Kahlua mousse.
Ingredients
For the Cookies
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- cup granulated sugar
- 2 Large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon Kahlua
- 1 teaspoon espresso powder
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Filling:
- 2 teaspoons Kahlua
- teaspoon espresso powder
- 1 pkg (3.4oz) White chocolate pudding
- cups milk
- 2 cups heavy whipping cream
- 1 cups powdered sugar
Instructions
For the Cookies
- Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Combine the egg and vanilla essence in a mixing bowl. Mix in the butter and sugar until well combined.
- Stir together the Kahlua and espresso powder until the powder is dissolved. Mix into the batter until thoroughly incorporated.
- Combine the flour, baking soda, and salt in a medium-sized mixing basin. Stir to combine. Slowly incorporate the dry ingredients into the batter and mix on low speed until the dough forms.
- Fill each muffin cup with three teaspoons of dough. Bake for 18-20 minutes at 350°F.
- Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow them to totally cool in the pan. Gently twist the pan to release the cookies.
For the Filling
- Combine Kahlua and espresso powder in a mixing bowl and whisk until the powder is dissolved. Whisk together the quick white chocolate pudding mix, milk, and Kahlua until the powder dissolves. Refrigerate the pudding until it is stiff.
- Freeze the mixing bowl and whisk for 15 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed, or until soft peaks form. Mix in the powdered sugar on medium-high until stiff peaks form.
- Fold 1 cup of the whipped cream into the pudding until well combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
- Place the Kahlua mousse in a Ziploc bag before assembling the cookies. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups. Top the mousse with a dollop of the remaining whipped cream and lemon zest.
Notes
After the mousse has been applied, the cookies must be chilled in an airtight container.