Milk and Cookie Shots

Calling all cookie lovers! These milk and cookie shots are the perfect dessert idea for a gathering or party. These little cups of milk in a cookie shot glass are so fun and festive that your family and friends will love them. A fun dessert idea for birthdays and parties and so tasty!

These edible shot glasses are actually easier to make than you think, and they are so much fun! Check out my Chocolate Chip Cookie Shot recipe below.

Why You’ll Love This Recipe

• A creative twist on classic chocolate chip cookies
• Perfect for serving with your favorite kind of milk
• Made in a silicone mold for the perfect shape
• The melted chocolate coating keeps the milk inside
• Great for Valentine’s Day, birthdays, or an anytime treat

Ingredients for chocolate chip cookie shots

• Melted butter, cooled
• Brown sugar
• All-purpose flour
• Chocolate chips
• Egg yolk
• Vanilla extract
• Salt

Equipment and kitchen tools

• Bowl
• Spoon
• Baking Sheet
• Cookie shot mold

How to make chocolate chip cookie shot glasses

1. Mix melted butter and sugar.
2. Add the egg yolk and vanilla and continue to whisk.
3. Add the flour and salt and mix together.
4. Then add the chocolate chips to form a cookie dough.
5. Scoop dough carefully in a silicone mold.
6. Place the silicone mold on a baking sheet.
7. Fill each mold with ¼”-⅓” of cookie dough. Each shot takes about ¼ cup of dough per mold Start with the base and work up the sides. Bake at 350 °for about 20-25 minutes.
8. Let cool for at least an hour. When the cookies have cooled, freeze for 2-3 hours until cookies are hard. Once the cookies are frozen, remove them carefully from the silicone molds.
9. In a microwave-safe bowl, microwave the 1 cup of milk chocolate chips at 30-second intervals to melt.Spread the melted chocolate in the cookies with the help of a spoon. (If you do not coat it with chocolate, when you put milk in it, the cookie will become soft.)

Tips for the Best Results

• Use room temperature ingredients for an even baking process
• Bake cookies in the center rack of the oven to get them golden brown
• Chill cookie shots in the freezer before removing them from the mold
• Coat the inside of the cookie shot glasses with melted chocolate to prevent leaks
• Let cookies freeze completely before adding chocolate coating
• Serve with cold milk. You can try cow’s milk, plant milk, vanilla milk, chocolate milk, or even ice cream
• Store in an airtight container to keep them fresh
• Make the cookies a day or two before so that they are ready to serve when you are.
• Do not attempt with store-bought cookie dough, as most contain leavening agents that will result in an expansion of the dough. 
• Change up the sprinkles for a holiday or team party.

Substitutions and Variations

• Swap chocolate chips for mini chocolate chips or white chocolate chunk pieces
• Try peanut butter cookie dough instead of a classic chocolate chip version
• Fill with dark chocolate or white chocolate bark instead of milk chocolate
• Experiment with different molds like a muffin tin or popover pan

FAQs

More creative cookie recipes

• Best Ever Chocolate Chip Cookies – Bakery-style cookies.
• Soft Snickerdoodles – light cinnamon cookies that are like air!
• Award Sugar Cookie Recipe – this recipe makes the perfect, crisp sugar cookie!

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