Step 1

Follow the recipe directions to prepare the sugar cookie dough.

Step 2

Roll balls of dough that will fill the (sprayed with cooking spray) miniature muffin tin cavities 3/4ths the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.

Step 3

Bake for 8-10 minutes or until the tops are lightly browned.

Step 4

Remove and press the centers down deeply with a teaspoon measuring spoon. Allow to cool for 1-2 minutes and then gently twist the top until the cookie comes out. (Check out the post for more tips on how to successfully remove the sugar cookie cups).

Step 5

While the cookies are cooking, beat the heavy whipping cream and 1 tablespoon powdered sugar until soft peaks form and then set aside.

Step 6

In another bowl, beat together the white chocolate peanut butter, cream cheese, milk, and vanilla extract.

Step 7

Beat in the powdered sugar until smooth and creamy.

Step 8

Using a spatula, fold in the whipped cream gently.

Step 9

Transfer the mixture into a frosting bag that has been fitted with a star tip.

Step 10

Pipe the mousse into the sugar cookie cups.

Step 11

If desired, garnish with chocolate shavings. Make the chocolate shavings by using a vegetable peeler to "peel" the chocolate bar.

Step 12

Store in an airtight container in the fridge.