Take your traditional milk and cookies to the next level with these Chocolate Chip Cookie Shots. They take some time to make but are totally worth it. These are the perfect show stopping dessert for any occasion.

Ingredients needed for 11 cookie shots:

1 cup shortening

1/3 cup granulated sugar

1/2 cup brown sugar

1 egg yolk

2 teaspoons vanilla extract

2 cups all purpose flour

1/2 teaspoon salt

1 cup mini chocolate chips

1 bag candy melts (for inside coating)

Milk to serve

First cream together shortening, sugar, brown sugar, egg yolk, and vanilla extract. Sift together salt and flour. Slowly add flour to your wet ingredients until combined. Add chocolate chips.

This dough will be a little more crumbly than typical cookie dough. That’s okay! You didn’t do it wrong!

To make these shots, I purchased the Wilton Round Shot Glass Silicon Mold. I stuffed the cookie dough into the mold and was able to make 11 shot glasses from this recipe. Make sure there are no gaps in the dough so that the shots don’t fall apart. Also, do not forget to cover the top of the mold with a layer of dough (that will be the bottom of your shot glass).

Once you have all the dough in your mold, put the dough in the fridge for about 25 minutes.

Bake the chilled dough in a 350 degree oven for about 18-20 minutes. After the 20 minutes, I realized that my cookies rose. I cut the extra cookie off in order to level off the bottom. Then I baked them for 5 more minutes.

Keep an eye on the cookies while they are in the oven…no one likes a brown crispy cookie! So do not over bake.

Allow to cool completely before trying to remove them from the mold.

Once you have removed the cookies from the mold, coat the inside with a layer of chocolate. This is a necessary step because it prevents the milk from soaking through the cookies.

Serve with either regular of chocolate milk!

Bottoms up!