Peanut Butter Cookie Milk Cups
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Everyone knows that milk and cookies is a killer combo, but until recently, they were two separate entities: milk in its cup, cookie in hand. The idea for cookie cup shooters was popularized by Dominque Ansel, who developed the “chocolate chip cookie milk shot” following the crazy popularity of another of his creations, the Cronut.
This version takes the concept of a cookie cup to new levels of deliciousness and peanut butter delight. A peanut butter cookie “cup” is made using Peanut Butter & Co. Smooth Operator for a rich, nutty flavor. It’s perfectly complemented by an inner lining of creamy milk chocolate, which acts as a sort of seal so that milk can be poured into these delectable vessels. You start by drinking the milk, then you enjoy the leftover cup, which is slightly softened from the milk. It makes for a fun and absolutely addictive snack experience!
Prep time: 40 minutes
Cook Time: 15 minutes
Total time: 55 minutes
Yield: 18 cookie cups
For the cookie cups:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup Peanut Butter & Co. Smooth Operator peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
For the filling:
5 ounces milk chocolate, coarsely chopped (dark chocolate is also fine)
For the serving:
Milk (dairy-free alternatives are fine)
- 1. Position two racks in the middle position of your oven. Preheat the oven to 350°F. Grab two 12-cup muffin tins, and either line 18 cups (you can do 9 and 9 in each tin, or 12 in one tin and 6 in another) of each with cupcake liners, or generously grease and flour the wells, if not using cupcake liners (see recipe note).
- 2. In a large bowl, sift together the flour and salt. Set to the side.
- 3. In a stand mixer fitted with the paddle attachment, cream the butter and peanut butter until silky in texture and totally combined, about 1-2 minutes on high speed.
- 4. Pause to add the two types of sugar, and mix briefly on low speed and then as the sugar is absorbed, increase the speed to high, mixing until the butter and sugar mixture is fluffy and light. Pause to scrape down the sides of the bowl as needed.
- 5. Add the eggs, one at a time, mixing briefly to incorporate each one into the mixture.
- 6. Add the flour mixture to the dough, and mix until incorporated.
- 7. Scoop 1/4 cup of dough into each cupcake liner or prepped portion of the tin.
- 8. Bake for 12-15 minutes, or until golden on top. Remove from the oven and transfer to wire racks. They will look like cupcakes.
- 9. Let cool for about a minute, and then grab a spoon and do something that feels very strange: press the centers of each cupcake-looking portion in, forming a well in the center. Be careful; the cookies are still hot, but it’s important to do this while they are still soft. If you did not use cupcake liners, also run a sharp knife along the edge of each cookie cup to loosen it from the sides.
- 10. Let the cups cool completely. Once cooled, either invert the pan to remove the cups (if unlined), or remove the cups and remove the liners.
- 11. When the cookie cups are cooled, melt the chocolate in the top of a double boiler. Once melted and liquid, remove from heat.
- 12. Grab one of your cookie cups. Using a spoon (not a teaspoon measure, but a regular spoon), scoop a small amount of chocolate into the cup, and use the back of the spoon to coat the inside of the “cup” with chocolate. Make sure it’s completely “sealed” with no cookie showing through: this is what makes the cups “airtight” enough to hold milk for a short time.
- 13. Repeat with the remaining cups, and then leave them to sit until the chocolate has completely “set”. You can hasten the process by putting them in the refrigerator.
- 14. To serve, pour a small amount of milk in the cup before serving. Note that these cups won’t hold milk infinitely, so hold back on this step until directly before serving each cup.
- 15. To eat, first drink the milk, and then eat the cup it came from!
RECIPE NOTE: As you’ll see in step 1, you can either line your tins with cupcake liners or simply grease them. The advantage to using cupcake liners is that it makes for easier removal; the advantage to not using cupcake liners is that you have smooth sides on your “cups”. It’s up to you! The flavor outcome is the same.