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
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
- 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
- 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.
- Spray a standard muffin tin with nonstick spray.
- 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.
- Preheat the oven to 350 degrees. When the oven is heated, remove the muffin tin from the freezer.
- 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.
- Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.
- 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).
- Pour the mixture into the cooled cookie cups (that you will want to have on a baking sheet in case of any leakage).
- Refrigerate for at least 5 hours.