Milk & Cookie Cups

Recipe by
READY IN: 2hrs 30mins




  • 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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