Milk Cookie Cups Recipes

GRAMMIE'S SWEET MILK COOKIES

Steps:

• Mix all ingredients, except flour. Add enough flour to make a rollable dough, about 2 cups.
• Roll out to approximately 1/2 inch thick. Cut with round biscuit cutter and sprinkle with sugar.
• Bake in a preheated 350 degree F (175 degree C) oven for 8 - 10 minutes.

CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

COCONUT MILK COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
• Cut in the butter with a fork, until the dough is crumbly like coarse meal.
• Mix in the yolks, vanilla, and coconut milk.
• Fold in the nibs (or chocolate chips) and coconut until evenly distributed.
• Using a small (2 teaspoon)cookie scoop, place balls of dough on the prepared cookie sheet 1"-2" apart.
• Top each coconut cookie dough ball with a pinch of shredded coconut and a few cocoa nibs (or mini chocolate chips).
• Bake cookies for 12-14 minutes until golden brown.
• Cool five minutes on the baking sheet before moving to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to one week.
• **To make homemade coconut milk: In a small saucepan combine 1 cup of unsweetened shredded coconut with ½ cup of water. Bring to a boil. Remove from heat and allow the coconut to seep for 30 minutes. Strain out the shredded coconut through a sieve. To make coconut cream follow the same process using ½ cup of milk instead of water.

MILK & COOKIE CUPS

Steps:

• Make the panna cotta filling:.
• Pour the water into a small bowl. Sprinkle the gelatin powder over this and set aside to bloom for 5 minutes.
• In a medium pot, add the milk and sugar. Heat over a medium heat whilst stirring until gently steaming. Turn the heat down to low and pour in the gelatin mixture, stir together until the gelatin has melted inches.
• Remove from the heat and pour in the heavy cream.
• Strain into a bowl resting in an ice bath. Let sit for 1-2 hours cool, stirring occasionally, until thick but still pourable. (If it isn't thickening, chill in the fridge for 30-60 minutes to speed it up).
• While the panna cotta filling chills, make the cookie cups:.
• Preheat the oven to 350 degrees F. Spray a non-stick 24-cup mini muffin pan with oil or cooking spray.
• In a large bowl, cream the softened butter and sugar together until smooth. Add the egg, vanilla, salt and baking powder, mix to combine.
• Add the flour and stir to get a thick dough. Fold in the chocolate chips until evenly distributed throughout the dough.
• Divide the dough between the wells in the muffin tin - you should be using about 1 level tablespoon of dough for each well.
• Use your fingertips to press the cookie dough in each well into a cup shape.
• Place in the freezer for 10-15 minutes.
• Bake for 10 minutes - the cookie dough should still be a bit soft in the centre but the edges should be starting to set. They may rise and lose some of their 'cup' shape, this is okay!
• While the cookies are still soft, use the end of a wooden spoon (or the end of a pestle from a pestle & mortar) to push a large indent back into the centre of each cup.
• Return to the oven for an additional 3 minutes.
• Let cool in the pan for a few minutes then remove from the pan using a small spatula or butter knife. Place into a wire rack to cool completely.
• Fill the cups:.
• Transfer the thickened, pourable panna cotta filling to a jug.
• Fill the cooled cookie cups with the panna cotta filling up to the brim.
• Place onto a tray or large plate and transfer to the fridge to chill for at least an hour until the panna cotta has completely set.
• Store in the fridge.
• Tools:.
• Wilton 24 cup mini muffin pan.
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