Food & Drink

Recipe of the Week: Cookie Cups with Panna Cotta Milk

You'll love this comforting dessert recipe from Rachael Dart

By Compiled by: Kirsten Abel July 9, 2015

cookiesmilk-1_0


What’s better than cookies and milk? How about cookies filled with milk? Local food blogger Rachael Dart shares her twist on a classic dessert, and she takes it to another, tastier level.

“The cookie portion is actually a great base recipe for chocolate chip cookies even without the panna cotta,” Dart says. “It’s kinda shortbread-y, kinda chewy and totally tasty. But adding the panna cotta gives it the cookies-and-milk taste that we all know and love—it’s nice and cold and creamy,” says Rachael. Let’s get to baking!

Also, make sure to take a look at Dart’s blog, Spache the Spatula, for more of her recipes, including dozens of other crave-worthy baked goods.

Chocolate Chip Cookie Cups with Panna Cotta Milk

Ingredients

Cookie cups

  • 4 ounces (1 stick) butter
  • 2 ounces (1/4 cup) dark brown sugar
  • 2 ounces (1/4 cup + 1 tablespoon) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 8 ounces (2 cups) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chocolate chips
Panna cotta milk
  • 1/2 cup half-and-half
  • 1/2 pack gelatin (scant 1/2 teaspoon)
  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • pinch of salt
Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars for 5 minutes.  Add in the egg and vanilla and beat on medium-high speed for another 5 minutes. Turn the mixer speed to low and add in the flour, baking powder, salt, and chocolate chips; mix until combined.
  2. Spray a standard muffin tin with nonstick spray.
  3. Press 2 to 3 tablespoons of dough into each muffin cup. It doesn’t have to be perfect, just make sure there are no holes. Put the muffin tin in the freezer.
  4. Preheat the oven to 350 degrees. When the oven is heated, remove the muffin tin from the freezer.
  5. Bake the cookie cups for 10 minutes.  Remove them from the oven and, using the bottom of a juice or shot glass, press down the cookie cup centers (you’re trying to reform the cup shape). Place the cookie cups back in the oven for 2 to 5 more minutes.
  6. Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.
  7. Pour the half-and-half into a small saucepan. Sprinkle the gelatin over the top and allow to sit for a few minutes. Turn the heat on medium-low and stir until the gelatin is dissolved. Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
  8. Pour the mixture into the cooled cookie cups (that you will want to have on a baking sheet in case of any leakage).
  9. Refrigerate for at least 5 hours.

 

Follow Us