Milk and cookies…a quintessential dessert pairing!
This Milk and Cookies Dessert Flight combines four different flavors of milk with mini cookie cups that are decorated with all kinds of delicious sweet toppings. It’s a fun and delicious idea for a gathering and takes the classic milk and cookies pairing to the next level. How-to recipe video included below instructions.
Recipe developed by Martha Pesa with A Family Feast.
- 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.
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
*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
**Ganache Recipe – melt together 4 ounces good quality semi-sweet chocolate bar, finely chopped, not semi-sweet morsels with ¼ cup heavy cream