Chocolate Chip Cookie Cups with Panna Cotta Milk
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!
Ingredients
- 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
- ½ cup half-and-half
- ½ pack gelatin (scant ½ tbsp)
- 1 cup heavy whipping cream
- 3 tbsp granulated sugar
- pinch of salt
Instructions
- 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.
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:
These are absolutely genius. Man, I want one for breakfast. I really love that you made the filling panna cotta instead of regular milk, because even with the originals, I was like.. you'll have to drink all the milk first to avoid making a mess!
Rachael replied: — March 11th, 2014 @ 9:25 am
Right?! That's what I was thinking. You won't actually get to enjoy the whole cookies n' milk bit because you hav ego have them separately. Plus, he coated the inside with chocolate, so you wouldn't even get the milky, soggy cookie part which is obv. the best.
Thank you!
oh wow, these look amazing!
Rachael replied: — March 11th, 2014 @ 9:25 am
Thank you so much!
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How would you store these? And how long do they usually stay good?
Rachael replied: — May 6th, 2014 @ 1:59 pm
I keep them in the fridge, and they'll stay good in there for at least 3-4 days, but they'll be fine at room temp for 3-4 hours
Love this! I am definitely trying. Did you line the cookie cups with melted chocolate at all…?
Rachael replied: — May 6th, 2014 @ 8:37 pm
Nope! You totally could, but I don't because it's not really necessary. The cups don't get soggy at all
Honestly now im not thinking about the cups but about the creamy cake kind of stuff in them
hehe. Love this post
Are these full size muffin cups or mini muffin size? Can’t tell from the photos.
Rachael replied: — May 9th, 2014 @ 7:41 am
Full (standard) size
Great thanks can’t wait to try these! Do you prefer semi sweet or milk choc chips?
Rachael replied: — May 9th, 2014 @ 12:51 pm
I like semi-sweet in these (and all chocolate chip cookies). I think it makes a richer chocolate flavor.
I tried this following all directions, but the bases were not cooked at all, and I left them in the oven at least 10 minutes more than what written here because they looked so undercooked.
When I tried to take them out of the tin, the uncooked bases sticked to the bottom and prevented the cups to come out without being destroyed.
Really no idea where this went wrong.
Rachael replied: — May 11th, 2014 @ 8:33 am
Hi Mizzy, that's really strange! I'm sorry they didn't work out for you. I don't know what could have happened, but perhaps the cookie cups were too thick? The cups should look kinda underdone when you take them out the first time to smash them down. When you take them out again, they may still appear underdone, but they should set up in a few minutes. Also, if you're not using a non-stick baking tin (like the one I have in the photos), you may have to grease them extra.
Hey Rachael! I'm a goon-fan of yours and made these the other day. The cookies came out absolutely flawless–this is going to be my new go-to chocolate chip recipe–but I had to sub out the gelatin for pectin since I was expecting vegetarians to eat them. Specifically, I used one heaping teaspoon of Pomona's pectin (based on the ratio for jelled milk pudding over here: http://www.pomonapectin.com/PDF/Recipe%20Card%203… ) but it came out very, VERY firm. Like Jello Jiggler firm. That's great for fruit flavors but it's a bit too much for what's supposed to be a creamy-filling cookie. I'll probably halve it next time I make them, but I'm curious if you intend to experiment with pectin in the panna cotta cookie cups at any point in the future? Any thoughts on my method and how to improve it?
Rachael replied: — May 23rd, 2014 @ 11:41 am
Glad you liked the cookies!
I haven't experimented with pectin in them, but I have been trying to come up with a not only vegetarian, but vegan recipe for cookie cups. I tried using agar agar, but like you seem to have experienced with the pectin, it came out soooo so firm, and quite frankly, super weirded me out. Maybe I'll try playing around with pectin, next, but a vegetarian-freindly cookie cup is definitely something I've been wanting to try.
Can the panna cotta milk be made with fruit pectin instead of gelatin?
Rachael replied: — July 30th, 2014 @ 7:18 pm
Hi Cici,
I haven't tried making them with pectin, but someone in the comments did and they said that it came out way too firm. I have tried using agar agar as a substitute and that was also way too firm :/
I'm still trying to come up with a vegetarian version.
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