4 oz cream cheese, room temp
1 cup Cool Whip, thawed
1 cup powdered sugar
2/3 cup chopped strawberries, plus more for garnish *optional
1/3 cup white chocolate chips
1 (16.5 oz) tube sugar cookie dough
With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
Place bowl in refrigerator to chill for 2 hours.
Meanwhile, preheat oven to 350 ° and spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
Bake for 8 minutes until they are just starting to golden.
Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
Garnish with a strawberry slice, if desired.
Store in refrigerator after assembled or until ready to eat.