Directions

Chocolate Chip Cookie Dough

1. Sift together the flour, baking soda and salt; set aside.

2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla and egg until light and creamy.

4. Mix in the sifted ingredients until just blended.

5. Stir in the chocolate chips by hand using a wooden spoon.

6. Press plastic wrap against dough and refrigerate for 1 hour.

7. Preheat oven to 350F. Spray silicone dome baking molds that are 1.25 inches in diameter with nonstick cooking spray and place on a rimmed baking sheet.

8. Spoon ½ tablespoon (1.5 teaspoons) of cookie dough into each dome.

9. Bake at for 7 minutes, then start pressing down with the handle of a wooden spoon in the centers of the cookies every 2 minutes until baked, about 15 minutes total. The centers should be lightly brown and look still a bit soft.

10. Remove from oven and immediately use a small spoon to press down on the cookies again, creating a well.

11. Allow the cookies to cool completely in the pan. Leave them there until ready to assemble.

White Chocolate Peanut Butter Cream Cheese Mousse

1. In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.

2. Place the chopped white chocolate in a heatproof bowl and place the bowl over a pan of simmering water to make a <i>bain marie</i>. Heat, stirring, until all of the chocolate is melted and the mixture is smooth.

3. Remove the bowl from the heat and allow to cool slightly.

4. In a standing mixer, beat the cream cheese and one tablespoon of powdered sugar until light and fluffy.

5. Beat in the white chocolate, vanilla bean paste and salt on medium speed until smooth and well combined.

6. Fold in the whipped cream with a rubber spatula. If you wish the mousse to be sweeter, fold in one or two more tablespoons of powdered sugar to taste.

7. Spoon into a large piping bag and refrigerate until ready to use.

Assembly

1. 16 ounces white chocolate, chopped

2. Rainbow nonpareils or sprinkles

3. Pipe the mousse into every cookie dome. Press two halves together and use a kitchen shears to trim the edges. Place the cookies in the refrigerator while you are melting the chocolate. Melt the chocolate in the microwave in 30 second spurts. Stir well until smooth and set aside. When you are ready to serve, brush white melted chocolate in a small band around the seam and immediately sprinkle the wet chocolate with rainbow sprinkles.