Cookie Butter Pretzel Mousse

Cookie Butter Pretzel Mousse by the wood and spoon blog by kate wood. This is a simple, no bake recipe featuring a cookie butter (biscoff / speculoos) mousse made with cream cheese and whipped cream. The mousse is prepared in individual jars (Weck, but you can use Mason jars) and topped with a salty pretzel crumble/ crumb made with butter and brown sugar and salt. It's all topped with more sweetened whipped cream and pretzels. This recipe is fast and takes less than 30 minutes to make. Store in the fridge to make ahead. Recipe on

Cookie butter pretzel mouse is a creamy, sweet and salty mousse topped with buttery, brown sugar pretzel crumbs and fluffy whipped cream.


For the pretzel crumbs

  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup rough crushes pretzels

For the mousse

  • 8 ounces cream cheese, room temperature
  • 1/2 cup cookie butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cream

For the whipped cream topping

  • 1 cup cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla


To prepare the pretzel crumbs

  1. Stir together the melted butter, brown sugar, and salt. Stir in the pretzel crumbs and set aside while you prepare the mousse and cream topping.

To prepare the mousse

  1. Beat together the cream cheese and cookie butter on medium speed in the bowl of a stand mixer. Scrape the sides of the bowl as needed to ensure it becomes well combined. Add the sugar and vanilla and beat until well combined.
  2. In a separate bowl, whip together the cream until stiff peaks form. Fold half of the cream into the cookie butter mixture. Once combined, fold the remaining whipped cream in. Set aside while you prepare the whipped cream topping.

To prepare the whipped cream topping

  1. Beat the cream on medium low speed until it begins to froth slightly. Increase the speed to medium high and beat until soft peaks form. Add the sugar and vanilla and then continue beating just until stiff peaks form.

To assemble the cookie butter mousse cups

  1. Using a piping bag fitted with a large round tip, pipe the mousse mixture into 6- 6 ounce glass jars. You will add approximately 1/3-1/2 cup of the mixture to each jar. Alternatively, you can just scoop the mixture in to a bowl or the jars if you don’t have a piping bag, or use a plastic bag with the end clipped off to pipe it in. Sprinkle 2 tablespoons of the pretzel crumbs over top of the mousse and then top with a large dollop of whipped cream. Sprinkle with any remaining pretzel crumbs and then serve!



  • These can be stored covered in the fridge for up to 3 days but are best eaten right away as the pretzel crumbs will lose their crunch over time.
  • Do no use low fat or unsalted pretzels. Also avoid use large pretzel rods or nuggets.