I made you cookies and milk!



…like together… like cookie cups filled with milk only the milk is actually panna cotta. When I came up with these, I knew it was either a very bad idea… or a brilliant one. Good thing it was the latter 😉

I got the idea from a link Mikey showed me containing these Chocolate Chip Cookie Milk Shots. I thought they were a great idea, but certainly not very portable. Also, most people don’t have custom-made cookie cup molds lying around, haha, so I decided to make these a little more accessible by using a muffin tin.

These seriously turned out so amazing. I have to pat myself on the back a little (or maybe a lot). I think Mikey ate 3 of them the day I made them, and he’s had 1 or 2 a day since! The cookie portion is actually a great base recipe for chocolate chip cookies even without the panna cotta. 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.

Of course, now I have like 50 gazillion ideas for other flavor combos, so don’t expect this to be the last time you see panna cotta cookie cups!

Print Chocolate Chip Cookie Cups with Panna Cotta Milk Yield: 1 dozen cookie cups Ingredients for the cookie cups: 4 ounces (1 stick) butter

2 ounces (1/4 cup) dark brown sugar

2 ounces (1/4 cup + 1 tbsp) granulated sugar

1 large egg

1 tsp pure vanilla extract

8 ounces (2 cups) all-purpose flour

¼ tsp baking powder

¼ tsp kosher salt

½ cup chocolate chips



for the panna cotta milk: ½ cup half-and-half

½ pack gelatin (scant ½ tbsp)

1 cup heavy whipping cream

3 tbsp granulated sugar

pinch of salt Instructions for the cookie cups: 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 muffing 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. for the panna cotta milk: 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. Notes P.S.---leftover "milk" is totally normal! Pour it into glasses or container and place those in the fridge and you'll have some excellent panna cotta to serve with cookie crumbles, fruit, or whatever you want! 3.1 http://www.spachethespatula.com/chocolate-chip-cookie-cups-with-panna-cotta-milk/

If you’re interested in this recipe, you may also want to take a look at:

The Ultimate Chocolate Chip Cookies:

Vanilla Bean Panna Cotta with Blood Orange Syrup and Chocolate Cookie Crumble: