These chocolate chip cookie shooters are created with a cookie mix, shaping the dough like a shot glass and baking it until it’s crispy.

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Table of Contents

WHY WE LOVE THIS CHOCOLATE CHIP COOKIE SHOOTERS RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE THE COOKIE SHOT GLASSES
Tips
Storage Tips
Other Fun Party Food Recipes
Chocolate Chip Cookie Shooters Recipe

What’s more fun than transforming cookies and milk into chocolate chip cookie shooters? You can wait in line for Dominique Ansel’s milk and cookie shots, but if you can’t get to New York anytime soon, this is the perfect solution! Not only is this a great conversation starter, our amazing edible shooter is made with a chocolate-laced interior that can be refilled over and over. Shooters pair perfectly with milk, espresso, or your favorite coffee combination, but be warned: your cookie break will never be the same again!

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.

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.

Other Fun Party Food Recipes

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Author — Jake

Serves —

These chocolate chip cookie shooters are created with a cookie mix, shaping the dough like a shot glass and baking it until it’s crispy.

Print Rate PinSave

Prep Time 20

Cook Time 40

Total Time 1

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!

Notes

Storage:

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.

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.

You can get the Shot Glass Mold Here or Here!

Nutrition Info

Chocolate Chip Cookie Shooters

Ingredients

SUBSTITUTIONS AND ADDITIONS

Tips

Storage Tips