Chocolate Chip Panna Cotta Cookie Cups
Indulge in these delightful Chocolate Chip Panna Cotta Cookie Cups, where the richness of homemade panna cotta meets the comfort of freshly baked cookie cups. This recipe offers a perfect fusion of creamy, sweet, and buttery flavors, making it the ideal dessert for any occasion. Share these delectable treats with friends and family, or enjoy them as a personal indulgence. With a crispy cookie shell and a luscious panna cotta filling, this dessert is sure to leave everyone craving more!
24
Servings
100
Calories
13
Ingredients
Ingredients
Water
2 tablespoons (none)
Gelatin powder
1 1/4 teaspoons (bloomed in water)
Whole milk
3/4 cup (none)
Granulated sugar (for panna cotta)
2 tablespoons (none)
Heavy cream
1/2 cup (none)
Unsalted butter
1/2 cup (softened)
Granulated sugar (for cookie dough)
1/2 cup (none)
Large egg
1 (none)
Vanilla extract
1/2 teaspoon (none)
Salt
1/4 teaspoon (none)
Baking powder
1/4 teaspoon (none)
All-purpose flour
1 1/2 cups (none)
Mini chocolate chips
1/4 cup (none)
Instructions
1
For the panna cotta filling, start by pouring the water into a small bowl, then sprinkle the gelatin over the water. Allow it to bloom for about 5 minutes.
2
In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring gently until the mixture is steaming but not boiling. Reduce the heat to low, add the bloomed gelatin mixture, and stir until fully dissolved.
3
Remove the saucepan from heat and stir in the heavy cream until combined.
4
Strain the mixture into a bowl set over an ice bath. Allow it to cool for 1-2 hours, stirring occasionally, until it thickens but remains pourable. If needed, chill in the fridge for 30-60 minutes to speed up the thickening process.
5
While the panna cotta is chilling, prepare the cookie cups: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan with cooking spray.
6
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until smooth. Beat in the egg, vanilla extract, salt, and baking powder until well blended.
7
Gradually add the all-purpose flour and stir until a thick dough forms. Fold in the mini chocolate chips evenly throughout the dough.
8
Divide the cookie dough evenly among the muffin pan wells, using about one level tablespoon per cup. Press the dough into each well to form a cup shape using your fingertips.
9
Chill the filled muffin pan in the freezer for 10-15 minutes. Then, bake in the preheated oven for 10 minutes, or until the edges are set and the centers are slightly soft.
10
While the cookies are still warm, use the end of a wooden spoon or pestle to create a deep indent in the center of each cup to accommodate the panna cotta filling. Return to the oven for an additional 3 minutes.
11
Remove the cookie cups from the oven and allow them to cool in the pan for a few minutes before gently transferring them to a wire rack to cool completely.
12
Once the panna cotta has thickened, pour it carefully into each cooled cookie cup until filled to the brim.
13
Transfer the filled cookie cups to a tray and refrigerate for at least one hour to allow the panna cotta to set completely.
14
Store any leftovers in the fridge.
Nutrition Information
6g
Fat
11g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chocolate Chip Panna Cotta Cookie Cups?
They are a fusion dessert featuring a creamy homemade panna cotta filling inside a freshly baked mini chocolate chip cookie shell.
How many servings does this recipe yield?
This recipe yields 24 individual mini cookie cups.
How many calories are in one cookie cup?
There are approximately 100 calories per serving.
How much fat is contained in each serving?
Each cookie cup contains about 6 grams of fat.
What is the carbohydrate content per cup?
Each serving contains 11 grams of carbohydrates.
How much protein is in these desserts?
Each cookie cup provides 1.5 grams of protein.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long should the gelatin bloom?
The gelatin powder should be sprinkled over water and allowed to bloom for about 5 minutes.
What kind of milk should I use for the panna cotta?
The recipe calls for 3/4 cup of whole milk for the panna cotta filling.
Can I use regular chocolate chips?
The recipe specifies 1/4 cup of mini chocolate chips to ensure they fit well within the small mini muffin cups.
How do I form the cup shape in the cookies?
While the cookies are still warm, use the end of a wooden spoon or a pestle to create a deep indent in the center.
How long do the filled cups need to chill?
Once filled, the cookie cups should be refrigerated for at least one hour to allow the panna cotta to set.
Should I grease the muffin pan?
Yes, you should grease a 24-cup mini muffin pan with cooking spray before adding the dough.
Does the butter need to be cold for the dough?
No, the 1/2 cup of unsalted butter should be softened before creaming it with the sugar.
Why is an ice bath used for the panna cotta?
Straining the mixture over an ice bath helps it cool and thicken faster so it is ready for pouring.
How long does the panna cotta take to thicken before pouring?
It takes about 1-2 hours of stirring occasionally over an ice bath, or 30-60 minutes in the fridge.
What type of flour is used in this recipe?
The recipe uses 1 1/2 cups of all-purpose flour.
Why is the muffin pan placed in the freezer before baking?
Chilling the dough in the freezer for 10-15 minutes helps the cookie cups maintain their shape during the baking process.
How should I store leftovers?
Any leftover chocolate chip panna cotta cookie cups should be stored in the refrigerator.
What ingredients are in the panna cotta mixture?
The panna cotta consists of water, gelatin powder, whole milk, granulated sugar, and heavy cream.
What are the dry ingredients for the cookie dough?
The dry ingredients include sugar, salt, baking powder, and all-purpose flour.
Is the panna cotta mixture boiled on the stove?
No, the milk and sugar should be heated until steaming but not boiling before adding the gelatin.
How much gelatin is required?
The recipe requires 1 1/4 teaspoons of gelatin powder.
How much vanilla extract is used?
The recipe uses 1/2 teaspoon of vanilla extract in the cookie dough.
When should the panna cotta be poured into the cups?
Pour the panna cotta once it has thickened but is still pourable, and only after the cookie cups have cooled completely.
How long is the total baking time?
The cookies bake for an initial 10 minutes, followed by an additional 3 minutes after the indent is made.
How much sugar is in the cookie dough?
The cookie dough requires 1/2 cup of granulated sugar.
How much sugar is in the panna cotta filling?
The panna cotta filling uses 2 tablespoons of granulated sugar.
What size muffin pan is needed?
You should use a standard 24-cup mini muffin pan.
Are these cookies suitable for parties?
Yes, these mini desserts are ideal for occasions, parties, or any sweet treat gathering.