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Milk and Cookies Dessert Flight
Ingredients
Basic starter cookie dough
6 tablespoons softened butter
½ cup plus 2 tablespoons granulated sugar (10 tablespoons)
3 tablespoons vegetable oil
½ cup plus 2 tablespoons brown sugar (10 tablespoons)
½ teaspoon salt
2 teaspoons baking soda
2 ¼ cups all-purpose flour
Eggs
*2 eggs beaten which will not be added to starter mix but divided between the four cookie doughs*
Chocolate
¼ of the starter mix from above (a little over one cup)
1 tablespoon unsweetened cocoa powder
¼ of the egg mixture (half of one large egg weighs just under one ounce)
1 ½ teaspoons water
1 ½ tablespoons vegetable oil
½ teaspoon vanilla extract
Chocolate chip
¼ of the starter mix from above (a little over one cup)
¼ of the egg mixture (half of one large egg weighs just under one ounce)
2 teaspoons vegetable oil
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips
2 tablespoons finely chopped walnuts
Peanut butter
¼ of the starter mix from above (a little over one cup)
1 tablespoon all-purpose flour
¼ teaspoon baking soda
¼ of the egg mixture (half of one large egg weighs just under one ounce)
¼ cup chunky peanut butter, any brand
1 tablespoon vegetable oil
½ teaspoon vanilla extract
Lemon
¼ of the starter mix from above (a little over one cup)
Zest from half a lemon
½ teaspoon corn starch
¼ of the egg mixture (half of one large egg weighs just under one ounce)
1 tablespoon melted butter
4 drops yellow food color
1 tablespoon lemon juice
¼ teaspoon lemon extract
½ teaspoon honey
Topping suggestions & Milk Pairings
Chocolate Cookie Cups
- Topped with mocha frosting* (see notes below for ingredients) and a chocolate covered espresso bean
- Served with coffee flavored milk (white milk & coffee syrup)
Chocolate Chip Cookie Cups
- Topped with whipped cream and a drizzle of chocolate syrup
- Served with plain, white milk
Peanut Butter Cookie Cups
- Topped with chocolate ganache** (see notes below for ingredients) and Reese’s Pieces
- Served with chocolate milk (white milk and chocolate syrup)
Lemon Cookie Cups
- Topped with store-bought lemon frosting and a fresh strawberry
- Served with strawberry milk (white milk & strawberry syrup)
Instructions
- Make the basic starter by beating butter in a stand mixer with the paddle attachment for one minute.
- Add granulated sugar and beat to combine.
- Add oil and beat to combine.
- Add brown sugar and beat to combine.
- Scrape bowl and beat again.
- Add salt and baking soda and beat to combine.
- With mixer running, slowly add flour until mixed in.
- Scrape and beat again.
- Beat the two eggs and set aside. Two eggs should weigh just under four ounces. One quarter of that is just under one ounce, which will be used in each dough.
- Place four bowls on your counter and divide the dough equally between the four bowls, about a cup of mix per bowl.
- To the first one to make the chocolate dough, completely stir in cocoa powder.
- In a small bowl place ¼ of the egg and whisk in the water, oil and extract then add to the starter mixture and combine with a stiff spatula or wooden spoon. Set this chocolate dough aside.
- To make the chocolate chip dough, beat 1/4 of the egg, oil, and vanilla then add to the starter mixture to form a dough. Add chocolate chips and nuts and mix to incorporate. Set the chocolate chip dough aside.
- To make the peanut butter dough, mix in the all-purpose flour and baking soda together to combine.
- In a separate small bowl, beat 1/4 of the egg with the peanut butter, oil and vanilla then mix into the starter mixture along with the flour mixture with a stiff spatula or wooden spoon until combined. Set the peanut butter dough aside.
- To make the lemon dough, mix the zest and corn starch together and set aside.
- In a small bowl, whisk 1/4 of the egg, butter, food color, lemon juice, lemon extract and honey. Then add this to the starter mixture along with the corn starch mixture and combine with a stiff spatula or wooden spoon. This dough will be looser than the other three doughs.
- Preheat oven to 375 degrees F with the oven rack in the top third of the oven.
- Each dough will make nine mini cookie cups for a total of 3 dozen so for baking, you will need to bake 2-3 batches depending on the size of your tea muffin pan. Our pan held 24 so we baked 24 then another 12.
- Spray a small amount of kitchen pan spray across the top of the tea muffin pan then line your paper tea muffin cups. Fill each batter right up to the top of the paper edge even with the top, do not over fill.
- Bake 10-12 minutes until a toothpick inserted into any flavor comes out clean. Ours took 11 minutes but ovens vary so check at ten minutes.
- Cool for five minutes in the pan and lift out onto a rack to cool completely.
- Refill pan with second batch and repeat.
- Once completely cool, make the ganache by heating the cream and chocolate in a glass bowl in the microwave in ten second intervals, whisking each time to combine.
- To make the mocha frosting, place powdered sugar into a small bowl. In a small cup, whisk instant coffee with brewed coffee then stir into the powdered sugar. Finally whisk in the prepared milk chocolate frosting.
- Frost and decorate each as described above and serve with the milk suggestions.
- Flavored milks
- Strawberry – combine 1 tablespoon of strawberry syrup to 8 ounces of whole milk
- Chocolate – combine 1 tablespoon chocolate syrup to 8 ounces whole milk
- Coffee – combine 2 tablespoons coffee syrup to 8 ounces whole milk
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Notes
**Ganache Recipe – melt together 4 ounces good quality semi-sweet chocolate bar, finely chopped, not semi-sweet morsels with ¼ cup heavy cream
*Mocha Frosting – if you can find store-bought mocha frosting buy that or buy milk chocolate frosting and combine the following: 1 cup powdered sugar, 1 teaspoon instant coffee, 4-5 teaspoons strong coffee, ½ cup milk chocolate frosting
Find it online: https://www.afamilyfeast.com/milk-and-cookies-dessert-flight/
