Remember when I made the Chocolate Chip Cookie Cups with Panna Cotta Milk? Well, you guys really seemed to like them, and I had maybe mentioned that I had a few other flavor combos in the works… These might just be the cutest of my cookie cup ideas. Anything with sprinkles is inherently better than stuff without sprinkles—it’s just science people.
But, then I went and combined sprinkles with strawberry milk. And um, if you’ve seen my Strawberry Milk Cheesecake, then you are very well aware that combo is the pinnacle in cuteness. I call this strawberry milkshake panna cotta, though, because it’s thick and a little chunky, but super creamy, just like a milkshake I like to leave chunks of the freeze-dried strawberries in the mixture because I like the texture it gives, and freeze-dried strawberries are one of my very favorite things on this planet (I mean, if you couldn’t tell by how many recipes I have using them around here, haha).
Personally, I like these better than the chocolate chip variety, but that’s because I’m a sucker for strawberry desserts (and sprinkles, duh). I left the cookie cups a little less sweet to make up for the fact they are filled with delicious sweet strawberry milkshake panna cotta—it’s a perfect pairing.
Oh, by the way, don’t you like how I was going on and on about healthy food yesterday and then I present you with these? Haha! It’s all about balance…one healthy recipe followed by 5 unhealthy ones I’m only kind of kidding.
This is a good Friday recipe, though, right? It’s the perfect time to celebrate with these because it’s the weekend!! Is it just me, or did this week fly by? I felt like last week just dragged on and on, but this week was by in a flash—LOVE when that happens!
Funfetti Cookie Cups filled with Strawberry Milkshake Panna Cotta
Yield:12 cookie cups
for the cookie cups:
8 tbsp (1 stick) butter
1/2 cup granulated sugar
1 tsp pure vanilla extract
1 large egg
1 and 1/2 cups all-purpose flour
1/4 tsp kosher salt
1/4 cup sprinkles (I used 1/2 jimmies and 1/2 nonpareils)
for the panna cotta:
1/2 cup half-and-half
scant 1/2 tbsp gelatin (1/2 a packet)
1 cup heavy cream
about 1 cup dehydrated strawberries (1 oz)
3 tbsp granulated sugar
1/2 tsp pure vanilla extract
pinch of salt
for the cookie cups:
Spray a standard muffin tin with nonstick spray; set aside.
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, salt, and sprinkles; mix until combined.
Divide the dough between the 12 muffin cups (my batch came out to 43-44g per cup...yes, I'm weird and have to weigh EVERYTHING). Press the dough into the bottom and up the sides, forming cups. It doesn't have to be perfect, just make sure there are no holes. Place the muffin tin in the freezer.
Preheat the oven to 350 degrees.
When the oven has come to temperature, remove the cookie cups from the freezer and bake 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 5-6 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:
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.
Meanwhile, add the remaining ingredients to a blender and blend until combined, leaving a few chunks of strawberries (this will whip your cream which is totally fine...though it may be difficult not to eat it all as it is possibly the best thing ever).
Add the mixture to the saucepan and cook for 5-10 minutes, stirring, on low heat (no boiling!).
Allow to cool for a couple minutes before pouring into the cookie cups (that you will want to have on a baking sheet in case of any leakage).
Place in the fridge and chill for 4-5 hours before serving.