Bite-sized sweet treats are my favorite to have around the house. They are perfect for kids parties and great to have around the house for after dinner.
These delicious nibbles look fancy, but are anything but. They’re a sweet little funfetti cookie cup filled with a silky raspberry panna cotta. They taste like a cookie with an extra milky frosting in the middle. I found a similar recipe online, but tweaked them using store-bought cookie dough and raspberry syrup to flavor the panna cotta. This made prepping a little faster, and you simply can’t go wrong with a flavor combination like this!
Funfetti Cookie Cups with Panna Cotta
adapted from Spache the Spatula
Makes: 24
Cookie Cup Ingredients
1 tube sugar cookie dough
2 tablespoons rainbow sprinkles
Panna Cotta Ingredients
1/2 cup half-and-half
1/2 teaspoon unflavored gelatin
1 cup heavy cream
2 teaspoons raspberry syrup
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
Directions
Preheat the oven to 350 F. Spray a standard muffin tin with cooking spray and set aside.
Place the sugar cookie dough into a mixing bowl and stir in the sprinkles.
Evenly divide the dough between the muffin cups, pressing it down with 1 inch on the sides.
Bake for 10 minutes, or until the edges are lightly browned.
Quickly remove the cookie cups from the oven and press down on the center with a very small glass (like a shot glass). Return the cups to the oven and bake for an additional 5 minutes.
Allow the cups to cool for 10 minutes in the pan before carefully popping them out and transferring to a wire rack to cool completely.
While the cups are cooling, make the panna cotta. Add the half-and-half to a saucepan and sprinkle the gelatin on top. Warm the mixture over medium heat and stir until the gelatin is just dissolved.
Add the remaining ingredients to the saucepan and whisk to combine. Warm the mixture for 10 minutes over medium heat, taking care not to allow it to boil. It should thicken enough that it coats the back of a spoon.
Remove the mixture from the heat and allow it to cool for 5 minutes.
Pour the panna cotta into the cookie cups.
Slide them into the fridge and chill for 6 hours, to allow the liquid to set before serving.
Article Posted 23 hours Ago
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