Ingredients

The following ingredients have 27 Servings
  • 1 pkg Candy Cane Oreos
  • 4-6 tbsp Unsalted butter
  • 1 C (2 sticks) Unsalted butter
  • 1 C Sugar
  • ¾ C Brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 pk Chocolate pudding mix (3.4oz)
  • ¼ C Dark chocolate cocoa powder
  • 2¼ C Flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Milk
  • 2 C Heavy whipping cream
  • 6 tbsp Powdered sugar
  • 1/4-1/2 tsp Peppermint extract
  • 1 Pkg Instant White chocolate pudding mix
  • ¾ C Milk
  • Red food gel coloring
  • Hot fudge for drizzle (optional)

Instruction

  • Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  • Allow butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  • Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  • In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
  • Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  • Use a food processor to grind Oreo cookies into a fine crumb.
  • Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
  • Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  • Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the shortbread crumbs. Bake at 350°F for 12-15 minutes.
  • Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  • Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  • Add powdered sugar and peppermint extract and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  • Combine instant white chocolate pudding mix with milk and red food coloring gel. Whisk until powder dissolves. Refrigerate until pudding is firm.
  • Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  • To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
  • Top mousse with a dollop of the leftover whipped cream and drizzle hot fudge on top.
  • Cookies must be refrigerated in an air tight container after the mousse has been added.