Milk and cookie cups are the best way to enjoy both cookies and milk together in one recipe! This very fun and kid-friendly recipe comes along with a video tutorial to guide you!
If you are born and raised in the US you probably have your cookies along with a glass of milk, don’t you? Well for me as a French person, this is something I am not used to and I usually have my cookies without milk.
And it’s actually the same for Dominique Ansel, the popular French pastry chef in New York who invented the famous cronut (a mix between a donut and a croissant). This time, while observing the Americans’ habits with cookies, he came up with the idea of having both milk and cookies together in one recipe, and that’s how he invented the milk and cookie cup. Brilliant twist!
These little cups made with a chocolate chip shortbread-cookie dough are so cute and irresistible, don’t you think? They are also much easier to bake than it looks like on the picture, and I hope my little video will help you a little bit to follow the instructions.
My advice: once you put the cookie dough inside the mold to give it the shape of a cup, freeze them for about 20 minutes instead of refrigareting them (unless you have a very cold refrigerator). This will help the dough keep the shape while baking.
If not, press the dough to the edge of the molds just after taking them away from the oven, to help them keep the right shape (the cookie dough must not be either too thin or too thick). Then just let them set for 10 minutes before taking them out from the molds. This way, you will obtain the perfect desired shape!
Personally, this is a recipe I found very fun to make with kids, because they feel involved and are very proud of themselves once they see the result of these cuties. And then of course, the milk and cookie cups taste even better to them. And to us too!
Now I invite you to have a look at my little baking video to show you how we do it. See how easy it is!
- 1 cup (240g) butter, softened at room temperature
- ⅓ cup (70g) granulated sugar
- ½ cup (100g) light-brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour, sifted
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup dark chocolate
- 1½ cups milk
- 1½ teaspoons vanilla extract (optional)
- Preheat the oven to 350°F. Grease the aluminium cup molds of a popover pan.
- In a large bowl, cream together the softened butter, brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until combined.
- Gradually add the flour and salt, and mix well. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
- Form the cookie cups inside the molds, making the walls of the cookie cups (not too thick or too thin). Chill for 30 minutes before baking in the refrigerator or 20 minutes in the freezer.
- Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
- Melt the dark chocolate in the microwave, and then pour the melted chocolate into the well of each cookie. Let it set for a minute, and then pour the excess chocolate into a bowl. Chill the cookie cups until the chocolate has set.
- Pour the milk into the cookie cups, with additional vanilla extract if desired.
If not, press the dough to the edge of the molds (with a little spoon) just after taking them away from the oven, to help them keep the right shape - the cookie dough must not be either too thin or too thick. Then just let them set for 10 minutes before taking them out from the molds. This way, you will obtain the perfect desired shape!