You know you have to have milk with your chocolate chip cookie and Rachael from Spache the Spatula made it even easier by putting the "milk" inside cookie cups. The panna cotta milk is made with cream and gelatin so it sets and won't spill out when you bite into them. Creative, pretty and deliciously sweet.
First you make the chocolate chip cookie cups. The recipe is for regular size muffin cups, but I used my mini-muffin pan to make cute, almost bite-size treats.
I bought a tart tamper years ago and it still works great for recipes like this.
Since it's close to St. Patrick's Day, I decided to turn the milk green. I added 3 drops of green food coloring. I really should have taken more photos of the white though because it's very pretty and obviously looks more like the milk that it's supposed to be.
Chocolate Chip Cookie Cups with Panna Cotta Milk
1/2 c. butter
1/4 c. dark brown sugar
1/4 c. + 1 T. granulated sugar
1 large egg
1 t. vanilla
2 c. flour
¼ t. baking powder
¼ t. kosher salt
½ c. chocolate chips
Panna cotta milk:.
½ c half-and-half
½ pack gelatin (scant ½ T.)
1 c. heavy whipping cream
3 T. 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 or mini-muffin pan with nonstick spray.
Press (using tamper or hand) 2 to 3 tablespoons of dough into each standard muffin cup or about half of that for the mini-muffin cups. Place the muffin pan in the freezer.
Preheat the oven to 350°. When the oven is heated, remove the muffin pan from the freezer. Bake the cookie cups for 10 minutes for standard or 7 minutes for mini. Remove them from the oven and press down the cookie cup centers to re-form the cup shape. Place the cookie cups back in the oven for 2 to 5 more minutes until just baked.
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, being sure not to boil.
Pour the mixture into the cooled cookie cups (on a baking sheet in case of any leakage). Refrigerate for at least 5 hours.
Leftover panna cotta milk can be poured into ramekins or other containers and refrigerated as well.
This tastes delicious too! Two desserts in one. BONUS!
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