Have you ever had cookies-in-a-cup from the state fair? Well, my family partakes in this yearly tradition each August, leaving us content with chocolate laden fingers and full bellies. If you haven’t tried them, imagine this: lots of miniature chocolate chip cookies, crammed in a styrofoam cup, stacked as high as you can make them. If you are really living in the moment, a giant glass of milk flanks your bless-ed cookies.
This also happens to be a fun dessert to make for a fair-themed party or birthday too! The difference of my recipe versus the state fair version?
Mine is better. I use mini chocolate chips and roll my dough balls in sugar. We prefer the mini chips in all of our chocolate chip cookies and they make WAY less of a mess and aren’t so overwhelmingly chocolate-y!
Don’t forget to have plenty of ice cold milk to serve alongside these pop-able mini cookies!
Did you know? Milk can reach grocery store shelves as quickly as 24 hours after leaving the dairy farm? That is incredible. My friend Annaliese, from Modern Day Farm Chick is a dairy farmer in Wisconsin. She’s always sharing her love of cows, milk and ice cream, so I thought I’d ask her how she most enjoyed her cookies and milk. (I happen to be a bite-of-cookie-swig-of-milk person, but she has another theory of how best to enjoy these mini cookies.)
“I like to dunk the cookie in the milk and then shove like, the entire thing in my mouth.”
This is why we are friends.
- 2 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter at room temperature (2 sticks)
- 1 cup brown sugar
- 1/2 cup white sugar plus 1/4 cup for rolling dough balls in
- 2 eggs
- 1 tsp vanilla extract
- 3/4 bag of mini chocolate chips add full 12 oz. bag if you like lots of chocolate!
In a large mixing bowl, whisk flour, baking soda and salt.
In a separate mixing bowl, add butter and sugars, beat together until combined and fluffy.
Add eggs and vanilla and mix until combined. Add flour, mix only until combined.
Fold in chocolate chips. Scoop with mini ice cream scoop (roughly one scant tablespoon) into balls, roll in granulated sugar.
Place on greased or lined baking sheet 2-3 inches apart.
Gently depress tops to make a flat, thick disk. Sprinkle on a bit more sugar, if desired.
Bake at 350 degrees F for 12 minutes, bake for 10 minutes if you like more of an underdone cookie. Cool.
Serve piled high into a styrofoam cup for full effect, alongside a giant glass of milk.