Santa’s Winning Combo: Milk-Filled Cookie Cups

Delivering presents across the entire world in only one night requires major superpowers and some tasty “fuel” to keep powering from chimney to chimney. It’s no wonder then that Santa’s snack of choice is milk and cookies! Real dairy milk has carbohydrates and 13 essential nutrients to give jolly St. Nick the boost he needs to make it from dusk till dawn.

But…what about those Christmas Eve nights when Santa’s in a rush, running late with no time to snack, sip, and sit a spell? That’s when Milk-Filled Cookie Cups step in to give Santa a quick drink of milk and a chocolatey bite of cookie – all from the same dessert!

Whether your household plans to leave out milk and cookies for Santa on Christmas Eve or wants to keep them all for themselves, Milk-Filled Cookie Cups are a fun family activity to enjoy together during the holidays.

How to Make Milk-Filled Cookie Cups:

To make the tall cookie cups shown in the image at the beginning of this blog post, refer to the package directions on your cookie cup mold (such as this Wilton 6-Cavity Cookie Shot Glass). Otherwise, follow these directions using a mini muffin pan.

  1. Scoop 1 tablespoon of your favorite chocolate chip cookie dough into each cup of a greased mini muffin tin. Gently press the cookie dough up the sides of the cup until it is about ¼-inch thick being careful not to press all the way through. Make sure the dough is evenly distributed. Chill in the freezer for 15 minutes. (Refrigerate any dough that is not being used)
    • *Pro-tip: Aim for the even thickness on the bottom and up the sides of each muffin cup. If one area becomes too thin, add a bit more dough to cover up cracks.
  2. Bake at 350 degrees F for 8 to 12 minutes or until the cookie is completely cooked and lightly browned. Remove from oven and sprinkle with 1 to 2 teaspoons mini chocolate chips. Allow the chocolate chips to sit and melt for about 2 to 3 minutes. Using the back of a spoon, gently spread up the sides of the cookie being sure that the bottom is completely covered. (This will prevent milk from seeping through the cookie.)
    • *Pro-tip: If the inside of the cookie rises and is no longer shaped like a “cup,” use the back of a spoon to gently create a depression in the center of the cookie. Bake for an additional minute.
  3. Allow cookies to cool and chocolate to harden completely for up to one hour on the counter or in the refrigerator for 20 minutes. Once the chocolate has hardened, pour in real dairy milk and enjoy.
    • *Pro-tip: Make cookie cups ahead by allowing them to cool completely and then storing them in an airtight container for up to 2 days. When ready to serve, fill with milk.

Do your children leave out milk and cookies for Santa? If so, give these little cookie cups with milk a try and let us know what you think.    

Holley Grainger MS, RD is a nationally recognized nutrition and lifestyle expert who brings healthy fun flavored with creativity, ease and a sheer enjoyment of all things food, family, and beyond through her blog, Cleverful Living. Holley is a registered dietitian residing in Birmingham, Alabama, with her husband, Brent, and their daughters, Ellie and Frances.

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