Chocolate Chip Cookie Shooters are a fun and unique way to transform cookie dough into an edible shot glass that you can fill with your favorite beverage. This easy recipe is simply prepared with 3 basic ingredients plus a cookie mix to create a delicious 2-for-1 dessert that lets you consume your cookie and sip your milk simultaneously!
Easy Chocolate Chip Cookie Shooters: Simple Shortcut Recipe
This Chocolate Chip Cookie Shooters recipe makes it so easy to enjoy Dominique Ansel’s milk and cookie shots from the comforts of your home when you can’t travel to New York to try them or go to his bakery to buy them.
My revised version has a simple secret shortcut that will not only save you more time than it would waiting in line to purchase these perfectly crispy chocolate chip cookie shots, but also tastes just as delicious.
The cookie cup is created by mixing 2 ingredients with a cookie mix, shaping the dough like a shot glass, baking it until it’s crispy, and lining it with a melted chocolate coat.
My trick to this homemade cookie cup is to make it thick and sturdy with a generous chocolate-laced interior so that it can be filled multiple times without the milk making it soggy.
I love this playful pairing of a milk and cookie combination, but feel free to fill it with espresso or a boozy beverage of coffee spiked with liquor (for adults only). Don’t you agree that milk just tastes better when it’s sipped from an edible cup made of cookie?
Why We Love This Chocolate Chip Cookie Shooters Recipe
- Quick and easy to make using a simple shortcut.
- Prepared with only 4 ingredients.
- Sweet, sippable, munchable, delicious dessert .
- Perfect pairing of milk and cookie that you can drink and nibble at the same time.
- Kid-friendly when made with milk or spiked with alcohol for adults.
- Can be customized with decorative colors for any holiday.
- Fun finger food for holiday parties, happy hour, or an after dinner treat.
Ingredients
- Bag chocolate chip cookie mix: Feel free to try this with other cookie mixes too like, sugar cookies, funfetti cookies, and let me know how it goes!
- Salted butter: Try with unsalted butter while adding a pinch of salt.
- Egg
- Semi-sweet chocolate chips
Substitutions and Additions
- Change The Chip: You can use milk, white, or dark chocolate chips for this recipe instead of semi-sweet chips. Peanut butter or butterscotch chips can add a different dimension and taste to these shooters too!
- Milk: Fill you shot glass with your favorite milk flavors or your preferred dairy or non-dairy alternative.
- Decorate The Dip: Add sprinkles, crushed candy, or nuts to decorate the chocolate-dipped rims. For a festive flair, choose holiday colors or make a custom-themed cup.
- Boozy Beverage Shots: Fill your shot glass with a boozy beverage, like Amaretto, Bailey’s Irish Cream, or chocolate vodka. Or spike your coffee with a sweet liquor for a delicious dessert drink.
Recommended Tools
- Cookie shot glass mold or mini muffin pan
- 1 ½ inch Tablespoon cookie scoop
- Large mixing bowl
- Large microwave safe bowl
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How to Make the Cookie Shot Glasses
This Chocolate Chip Cookie Shooter recipe is so quick and easy to make because it uses a shortcut method. Simply combining a few pantry staples with a cookie mix bakes a batch of crispy cups that are filled with milk and sipped with a straw or devoured as you drink!
- Mix together the cookie mix, butter, and egg until a wet dough forms.
- Scoop a heaping ball of dough into each hole of the shot glass mold with a 1 ½ inch Tablespoon cookie scoop.
- Use the inserts to press down on the center of each mold.
Pro Tip: You do not need to press the insert down all the way. Only press down until it meets resistance; it shouldn’t reach up the sides. Do not take the inserts out. - Bake cookies in the molds at 350 degrees Fahrenheit for 9 minutes or until the sides have just started to set.
- After 9 minutes, use an oven mitt to press the inserts down even more.
- Pro Tip: Do not press the inserts all the way to the bottom. Press just enough to meet some resistance and straighten them out.
- Continue baking for 9 more minutes or until the entire cookie is well set and golden brown.
- Remove cookies from the oven and press the inserts into the cookies one more time. Set aside to cool for 2-3 minutes.
- While the cookie is still warm, use a knife to scrape off any excess dough that spilled out over the molds.
Pro Tip: DO NOT REMOVE THE INSERTS FROM THE SHOT GLASS MOLD WHILE STILL WARM. - Only when the cookie shooters are completely cooled should you pull out the inserts and carefully remove the cookies from the molds.
- Melt the chocolate chips in the microwave by heating the chocolate in intervals of 30 seconds, stirring in between each interval, until the chocolate is completely melted.
- Pour chocolate into each cookie cup until it reaches ¾ full.
- Turn the cookie upside down to pour the chocolate back into the chocolate bowl while twisting the cookie shot glass in your hand in order to coat the entire inside.
Pro Tip: Be careful not to leave any holes. You don’t want any milk to leak out. - Dip the top of the shot glass in the chocolate to form a chocolate rim.
- Allow the chocolate to set.
Pro Tip: If you place the shooters in the refrigerator for 15 minutes, they will set faster. You can tell they have set when the chocolate has turned a matte color and hardened. - Pour milk in each cookie shooter, serve with a straw, sip, and enjoy!
Tips
- Make sure that the entire inside of the shooter gets coated with chocolate, otherwise the milk will leak out of the cookie.
- Pressing the cookie down during and after the baking process is absolutely crucial to getting the cookies firm enough to hold their shape. Do not skip this step. However, if you push the insert down too firmly you can end up with holes in your shooter. Only press it down until it meets resistance and straightens out. It’s going to look really weird during the baking process and that’s okay. It will turn out right in the end.
Storage Tips
- To Store: You can store these cookie shooters at room temperature for 5-7 days if in an airtight container. However, do not pour the milk into the shooters until you are ready to eat them. You won’t be able to store them after that.
Frequently Asked Questions
Chocolate Chip Cookie Shooters are edible shot glasses made out of chocolate chip cookie dough. The “shots” are filled with either milk or a boozy mixture (for adults only). To keep the liquid from oozing out of the porous cookies, the inside of the “glass” is coated with melted chocolate.
If you do not have a cookie shooter mold, you can use a mini muffin pan. Scoop the same amount of dough into each hole, but use the back of a ½ Tablespoon to create divots in the dough. Bake for 7 minutes or until the sides have just started to set, take it out of the oven, and repress the divots into the cookies again using the back of the ½ Tablespoon. Bake for another 5 minutes and use the spoon again to press in divots one last time before letting them cool. You can also use the back of the ½ Tablespoon to help coat the inside of the molds if you don’t have a pastry brush.
Yes, you must line your cookie cup with melted chocolate. The chocolate coating makes it so the cookie will not disintegrate when the drink sits inside.
We got our shot glass mold here, but you may be able to find them at a craft store, like Michaels, as well.
Other Fun Party Food Recipes
- DIY Peppermint Candy Spoons
- DIY Peppermint Candy Bowls
- Butterbeer Jell-O Shots
- Jolly Rancher Shot Glass
- Peppermint Candy Shot Glass
- Starburst Jell-O Shots
Chocolate Chip Cookie Shooters
Ingredients
- 17.5 ounce bag chocolate chip cookie mix
- ½ cup (1 stick) salted butter softened
- 1 large egg
- 12 ounce bag semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray your cookie shot glass mold with cooking spray.
- Mix the chocolate chip cookie mix, salted butter, and egg together in a large bowl using a stand or hand mixer until a wet dough forms.
- Use a 1 ½ inch Tablespoon cookie scoop to scoop a heaping ball of the dough into each hole of the shot glass mold.
- Gently Press down on the center of each mold using the inserts. You do not need to press the insert down all the way. Only press down until it meets resistance. It shouldn’t reach up the sides. Do not take the inserts out.
- Put the mold in the oven and bake for 9 minutes or until the sides have just started to set.
- After 9 minutes, open the oven door. Press the inserts down even more using an oven mitt. Do not press them all the way to the bottom. Press just enough to meet some resistance and straighten them out.
- Bake the cookies for 9 more minutes or until the entire cookie is well set and golden brown. Remove from the oven and gently press the cookies one more time with the inserts. Set aside to cool for 2-3 minutes.
- While the cookie is still a little warm, use a knife to scrape off any excess that spilled out over the molds. DO NOT REMOVE THE INSERTS FROM THE SHOT GLASS MOLD WHILE STILL WARM.
- When the cookie shooters are completely cooled, you can wiggle out the inserts and carefully remove the cookies from the molds.
- Melt the semi-sweet chocolate chips in the microwave using a large microwave safe bowl. You can do this by heating the chocolate chips in intervals of 30 seconds, stirring them in between each interval until the chocolate has melted completely.
- Pour chocolate into the mold until it reaches ¾ full. Pour the chocolate back into the bowl while twisting the cookie shot glass in your hand in order to coat the entire inside. Be careful not to leave any holes.
- Gently dip the top of the glass if form a chocolate rim.
- Put aside the shooters to allow the chocolate to set. If you place the shooters in the refrigerator for 15 minutes, they will set faster. You can tell they have set when the chocolate has turned a matte color and hardened.
- Pour desired milk in each cookie shooter and enjoy!
Jenn’s Notes
- Make sure that the entire inside of the shooter gets coated with chocolate, otherwise, the milk will leak out of the cookie.
- Pressing the cookie down during and after the baking process is absolutely crucial to getting the cookies firm enough to hold their shape. Do not skip this step. However, if you push the insert down too firmly you can end up with holes in your shooter. Only press it down until it meets resistance and straightens out. It’s going to look really weird during the baking process and that’s okay. It will turn out right in the end.
