From the Whipped Kitchen: The Red Velvet Cookie Cups Recipe

  Hello Sugar! I wasn't able to post yesterday because it's a Sunday which is for me is a family day. It is the day of the week where we put aside our work, relax, have fun or be simply with the family. We spare our day to spend quality time with our loved ones because with them that we got to be our real self again. I'm lucky that I have a very supportive siblings. When I say supportive, they are my biggest fan. Everything I do, I owe it to them. Like this Red Velvet Cookie Cups that I made a few weeks ago which became an instant favorite in the family.

I've been meaning to do this recipe but it's too scared to start. My fears includes a lot of what if's that I started to drop the idea. But thankfully, through some guide lines that I got from watching You Tube and reading Blogs that I finally got the formula. Special thanks to the Spache the Spatula for being my virtual mentor.
Enjoy!

Red Velvet Cookie Cups with Cream Cheese Panna Cotta

Ingredients:

For the Cookie Cups

• 4 oz or 1 stick Butter
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp liquid red food coloring
• 2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/8 cup cocoa powder
•  1/2 cup white chocolate chips 

       For the Cream Cheese Panna Cotta

• 1/2 cup milk
• 1/2 a pack of gelatin
• 1 cup whipping cream
• 1/4 cup cream cheese
• 3 Tbsp. granulated sugar
• pinch of salt

Cooking Directions
       For the Cookie Cups:

1. Cream together Butter and Sugar until well combined. Beat in the egg. Add in the red food coloring.
2. Shift together all the dry ingredients (all-purpose flour, baking soda, cocoa powder) and add to the batter.
3. Fold in the white chocolate chips.
4. Spray a standard muffin tray with a non-stick spray.
5. With a standard cookie scoop, drop the cookie dough in the muffin pan and press evenly. Refrigerate for 30 minutes.
6. Preheat the oven to 350 degrees. Remove the muffin tin from the fridge and bake for 10 minutes.
7. Remove from the oven then lightly press with the back of the spoon the center of the cookies creating a shallow cup. Place the cookie cups back in the oven and bake for another 2-5 more minutes.
8. Allow the cookie cups to cool in the muffin tin before turning them out. Cool further.

      For the Cream Cheese Panna Cotta:

1. Pour the milk into a small bowl. Sprinkle the gelatin over the top allowing it to sit for a few minutes. Combine the whipping cream, sugar and salt in a saucepan. Bring to a boil over medium heat stirring often.
2. Remove from the heat and pour in the gelatin mixture until melted.
3. In a bowl, whisk cream cheese until smooth. Add slowly the cream mixture into the bowl, whisking constantly.
4. Pour the mixture to the now cooled cookie cups. Refrigerate.