Gingerbread cookie cups with White Chocolate & Caramel

Gingerbread cookies filled with caramel and white chocolate mousse

you will probably want a napkin. you may drool all the way through this post. these are not only delicious – but easy, adorable, and bite-size. does life get any better than that? i think not. these are gingerbread cookie cups with white chocolate mousse and caramel filling. yep. take a second and take that all in. the flavor combination is one that i have had in my head forever and was just waiting to try out – it was just as good as i dreamed it would be. i just shared my easy white chocolate mousse using two ingredients yesterday and now you have a perfect excuse to make it!

How to make gingerbread cookie cups

start by making your gingerbread dough. i don’t always make mine from scratch but when i do i like this recipe. this time i will freely admit that i bought the Pillsbury refrigerated cookie dough and it worked great. take a small amount and place it into a mini muffin pan. press your thumb into the center to create a dip in the dough. for most cookie cups you don’t have to do this – but i found the dough in the middle a bit gooey if you dont do this step.

How to make gingerbread cookie cups - tutorial

when they come out of the oven and are still warm, use the back of a spoon to help form the center cavity for the filling. allow to cool and then remove them from the pan.

Gingerbread cookie cups tutorial

Gingerbread and Caramel Cookie Cups

next, fill them with caramel. i like extra thick caramel. i also like short cuts. if you don’t want to make your caramel from scratch the best substitute is dulce de leche. i LOOOOOoooove this stuff. i use it all the time because i love the consistency. it works perfect in this recipe.

White Chocolate Gingerbread and Caramel Cookie Cups

next, top it off by piping your white chocolate mousse on top.

white chocolate, caramel and gingerbread cookie cups

drizzle it with a bit more caramel and some chopped white chocolate chips. HEAVEN. i mix the dulce de leche with a bit of half & half or milk until i get a good ‘drizzle’ consistency.

Gingerbread cookie cup with white chocolate and caramel

this is about a two bite dessert – and both bites will give you an amazing mix of flavors. i think this really is one of my favorite desserts now! perfect for holiday entertaining, filled with short cuts if you are in a pinch, and totally totally delish.

Gingerbread white chocolate and caramel cookie cups

5.0 from 1 reviews

Gingerbread cookie cups with White Chocolate & Caramel
Recipe type: Dessert
 

Ingredients
  • 1 pint whipping cream (divided)
  • 12 oz white chocolate
  • 1 recipe your favorite gingerbread cookies (or pre-made refrigerated dough)
  • ½ recipe your favorite caramel (or store bought dulce de leche)
  • ¼ cup chopped white chocolate chips

Instructions
  1. In a small sauce pan, heat ½ cup of whipping cream until simmering.
  2. Place white chocolate in a heat proof bowl.
  3. Pour simmering cream over top of the chocolate and mix until smooth and evenly melted. Set aside to cool.
  4. Pour the remaining pint (about 1½ cups) into a stand mixer.
  5. Whisk on high until soft peaks begin to form.
  6. Carefully fold the cooled white chocolate mixture into the whipping cream.
  7. Place into the refrigerator for 2 hours to set
  8. Place a small amount of gingerbread dough into a mini muffin pan cavity. Press the middle to create the cup shape. The dough should almost fill the cavity
  9. Cook according to your recipe directions
  10. Remove the cookie cups from the oven and immediately use the back of a spoon or a melon baller to press into the middle of the cookie to create the cup shape
  11. Remove the cups from the pan while slightly warm
  12. Once cooled, fill the cookie cup with caramel and then pipe the white chocolate mousse on top
  13. Drizzle the caramel over the top & sprinkle with the chopped white chocolate chips
  14. Note: If you are using the dulce de leche instead of caramel you will want to thin it with a splash of milk to get a ‘drizzle’ consistency

i love a good challenge. so when some of my blogger freinds suggested a gingerbread blog hop – i wanted in! i’m really happy with how this recipe turned out and excited to share some of thier gingerbread recipes with you too! AAANNNNNDDDD…. since we all love our readers so much there is a giveaway too! worth over $300! SWEET!!! be sure to enter at the end of the post for a chance to be a winner!!

19-gingerbread-recipe-ideas-for-the-holidays

5. Peeps Gingerbread Men Cookie Pops by Pint Sized Baker

19. Gingerbread S’More Houses with Boozy Eggnog Marshmallow Filling by 1 Fine Cookie

20.Sugar Plum Gingerbread House by Miss CandiQUIK

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Comments

  1. The gingerbread cups sound amazing! Def going in the baking list. :)

  2. Oooh, can I have a bite? I love that you made this with store bought cookie dough and dulce de leche. What a great combo. Then you pushed it over the top with white chocolate mousse. They are so pretty too. What a fun cookie to bring to a cookie swap.

    Thanks for joining in on the gingerbread fun!

  3. Oh my GOODNESS…so decadent and delicious! What an amazing treat!

  4. ok so i went thru a bunch of napkins reading thru this and i’m not really a fan of gingerbread! lol but i am going to have to make these cuz they look super yummy! i’m so happy i could join you and the others on this gingerbread fun made by Beth and Jill! :)

  5. Wow…these look amazing!

  6. you are right, i did drool through your post! the caramel inside pic, yeah that one put me over the edge! love it!

  7. Cannot wait to make the gingerbread cookie cups!!

  8. Yum – those look delicious!

  9. I can’t wait to try these yummy recipes.

  10. Trying these today!

  11. These look absolutely delicious!

  12. These cookies look amazing!

  13. These sound delicious. Always looking for good gingerbread recipes.

  14. Looks Fab!

  15. I love the giveaway and cannot wait to try this recipe :)

  16. You’re so clever!! What a great idea. Definately trying this for Christmas this year

  17. What a lovely recipe and I love all that chocolate! :)

  18. What is the yield? Thinking about making this recipe for a cookie exchange at my work – we need to bring 3 dozen and I’m wondering how much of everything to get at the store. :( Thanks! The recipe looks amazing, thanks for sharing!

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