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

We stress ourselves out, don’t we? We plan too much, do too much, squeeze too much in at the last minute. We run and push and accept a few jobs that we have no business taking. But this is Christmas. These few weeks of the year are precious and valuable and not meant to be squandered away on to-do lists and stressful tasks. The hours of these days should be spent on laughter and hugs and gratitude. So if you’re in over your head this Christmas, today’s recipe, cookie butter pretzel mousse, is for you. This recipe will give you something delightful to share with your loved ones and spare you from burning the midnight oil in the kitchen. Interested yet? Well then let’s get to it!

Cookie Butter Pretzel Mousse

Cookie butter pretzel mousse is a sweet and salty dessert made up of a cream cheese and cookie butter whip, topped with buttery, brown sugar pretzel crumbs and whipped cream. We start by preparing the pretzel crumbs by combining crushed pretzels, melted butter, brown sugar, and a pinch of salt. Once the mixture is fully combined, we set the crumbles aside to cool. Meanwhile, the cookie butter gets whipped with a bit of sugar and cream cheese. Once creamy and smooth, whipped cream is folded in to create a fluffy, cloudlike mousse that it out of this world. Once thoroughly folded in, you can begin to assemble your little mousse cups! I prepared mine in individual jars, but if you don’t have small Weck or Ball jars at home  you could easily assemble these in low ball glasses, champagne coupes (hello, NYE!), or even small plastic cups.

cStart to finish, these cookie butter pretzel mousse cups take less than 30 minutes to make, and the outcome is a stunning dessert that will blow each and every one of your holiday guests away. So chill out, love someone this weekend, and spend a little less time in the kitchen by sharing this delicious cookie butter pretzel mousse at your upcoming celebrations. I’ll also be sharing a recipe for sparkly champagne cupcakes that will make your New Year’s Eve bash extra boozy and fancy so check back for that in a few days as well. Cheers to you and have a merry week!

Cookie Butter Pretzel MousseCookie Butter Pretzel Mousse



Cookie Butter Pretzel Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 6


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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!