Chocolate Chip Cookie Shooters
Serves — 12
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
Nutrition Info
Calories: 417kcal | Carbohydrates: 46g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 187mg | Fiber: 3g | Sugar: 30g | Vitamin A: 270IU | Calcium: 22mg | Iron: 2mg