Milk Cookie Cups Recipe Foodcom Recipes

MILK-AND-COOKIES CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with liners. Combine the butter, 2/3 cup condensed milk, the granulated sugar, egg, vanilla and salt in a food processor. Process until smooth and slightly thickened, about 2 minutes. Add the flour, baking powder and baking soda and pulse a few times until blended. Drizzle in 1/4 cup whole milk, pulsing a few times, until smooth.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way; sprinkle the mini chocolate chips on top. Bake until the tops of the cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack. Poke the warm cupcakes all over with a toothpick. Mix the remaining 2 tablespoons each condensed milk and whole milk; brush evenly over the warm cupcakes. Let cool completely.
• Make the frosting: Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool slightly. Combine the butter, melted chocolate, 1/4 cup condensed milk and the salt in a food processor and process until smooth, scraping down the sides occasionally. Add the confectioners' sugar and process until smooth, about 1 more minute. Transfer to a bowl and refrigerate until firm but still spreadable, about 20 minutes.
• Spread the frosting on the cupcakes, making a small well in the middle; fill each with 1/2 to 3/4 teaspoon condensed milk. Top with cookies.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

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.
• Buy it on Amazon: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G.

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.

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.