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Chocolate Chip Cookie Shots

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These chocolate chip cookie shots are the ultimate way to eat your cookies and drink your milk. Chocolate chip cookie dough bakes into an edible shot glass that you can fill with a cool splash of milk. Milk and cookies never tasted so good!

chocolate chip cookie shots
chocolate chip cookie shots

My husband and I recently took a short trip to New York. One of the stops that any food lover has to make is the Dominique Ansel Bakery. The French pastry chef has somewhat of a cult following for his trademarked croissant-donut hybrid, the Cronut.

The flaky layers of delicate pastry taste like a cross between a croissant and a cream-filled donut.

I planned to get my full limit of two Cronuts all to myself. Then I saw the pastry case. This bakery has a lot more than Cronuts coming out of the kitchen. 

Well, one of the awesome things that the bakery had was their chocolate chip cookie shot glasses! What?! These are genius! Apparently, these cookie shot glasses have been around for a while, but I somehow missed the notice.

Trying to re-create the Cronut is a three-day long process. You can get the Cronut recipe in the cookbook, Dominique Ansel: The Secret Recipes. On the other hand, recreating the little chocolate chip cookie shots is easy and hassle-free if you have a pre-made mold.

So let’s make some cookie shots! And if you want some more unique desserts, try our Cookie Monster cookies and Blue Monster ice cream.

Here is the breakdown of the things you will need to make these little chocolate chip cookie shot glasses.

  1. Cookie shot mold
  2. Cookie dough (see the recipe)
  3. Melted Chocolate to coat the inside of the cookie shots
  4. Paintbrush to brush the chocolate into the molds
  5. Milk to pour into the cookie shots
chocolate chip cookie shots
making chocolate chip cookie shots

The cookie shot mold makes it easy to make these edible shot glasses. We found that a regular soft and chewy chocolate chip cookie recipe did not work as well and actually created a mess. A standard recipe for chocolate chip cookies will expand so far out of the mold while baking, it will fall onto the bottom shelf of your oven. Using the recipe we developed and chilling the dough will give you the best results.

This is a stiff batter. It is thicker than most chocolate chip cookie doughs because it has a little more flour than usual. The recipe also uses much less baking soda than traditional chocolate chip cookies.

Increasing the flour in the recipe helps make the cookie dough shot glasses firmer and more durable. These are perfectly crispy chocolate chip cookie shots. Just the way you want them. NO soft cookie shots falling apart before you can pour the milk in them.

The recipe also uses less baking soda to prevent too much rise in the dough. A small amount of leavening helps lighten the texture of the cookie. However too much will make the cookie dough overflow and spill over the sides of the cookie shot mold.

Since the cookie dough will naturally expand out of the shot glass molds while it bakes, you will get some overflow even without leavening.  Another helpful tip is to refrigerate the cookie dough for an hour or two.  Seriously, this step makes a tremendous difference. 

This cookie dough recipe has been developed specifically for cookie shot glasses. A standard chocolate chip cookie recipe will make a mess all over your oven. 

Even though this recipe was developed for the cookie shot glasses, you can use it for regular drop cookies. Keep in mind that the thicker batter does not spread out like a normal chocolate chip cookie batter. If you use this dough for drop cookies you will want to press the dough down after you drop it onto the baking sheet.

The final thing to consider when you make the cookie dough is to use miniature chocolate chips. The standard chocolate chips are too big for these little shot glass molds. Another option is to chop some chocolate very finely but make sure the chocolate is small enough for the molds.

chocolate chip cookie shots
chocolate chip cookie shots

I used the Wilton Cookie Shot Glass mold for this recipe. It makes six cookie shots at one time and it is super easy to use. The mold is non-stick and the baked cookies slide out like a champ. I didn’t even spray the mold with non-stick cooking spray. However, it wouldn’t be a bad idea to give it a good spray just for a little extra insurance.

First, you want to take the inserts out of the mold and set them aside. Next, take a ball of chilled cookie dough and pack it into the molds. Fill the molds about 3/4 full and give the dough a good packing. If the dough is loose it will leave holes and cracks in your finished cookie shots.

Push the inserts down

Once the dough is packed into the molds, push the inserts down into the center of the dough. Displaced cookie dough will push out of the sides of the mold. Wipe away the extra dough and save it for the next batch.

Finally, set the cookie shot mold onto a baking sheet and stick it in a pre-heated oven. The baking sheet makes it easier to handle the cookie shot mold. It will also catch any mess if your dough happens to spill over the sides of the mold. Just remember, messy spillage shouldn’t happen if you remember to chill the dough.

How do you un-mold the chocolate chip cookie shots?

The cookie dough will naturally expand while it bakes so you will get some overflow coming out of the molds. It will be a manageable amount and you can cut it away. The easiest way to cut the cookie shots level is to do it while the cookie dough is still warm.

Let the cookie mold sit on a baking rack for a few minutes. You only need to cool it enough so you can touch the mold without burning yourself. Once you can safely handle the mold, take a knife and cut away the extra cookie dough that rose out of the molds. Make sure you keep the inserts in the mold while you do this part.

Next, you want to set the cookie shot mold aside to finish cooling. Don’t try to take the cookie shots out of the mold until they have cooled completely. Now, this step is pretty important. If you take the cookie shots out of the mold while they are still warm then they will be too soft and fall apart.

Once the cookie shots are completely cool, remove the inserts by twisting them while you lift them out. After the inserts are out, remove the cookie shots the same way that you removed the inserts. Giving them a twist will loosen them from the mold and they will slide right out.

The cookie shots need to have a water-proof (or milk-proof) barrier in order to keep it from getting soggy. A thick coat of chocolate not only provides a great barrier but makes these chocolate chip cookie shots even more chocolatey. I mean, really, chocolate coated chocolate chip cookies! How can you go wrong?

There are a few ways to melt chocolate. No matter what way you do it, you need to melt it slowly. If chocolate is melted too fast it will overheat and get clumpy.

First, you need to chop your chocolate up pretty finely so it heats more evenly. Then select your preferred way of melting the chocolate.

Melting in the microwave

If you use the microwave, use a low or defrost setting and stir it about every 20 seconds. You can let the bowl of chocolate sit in the microwave for 30 or 40 seconds after each blast of heat. Letting the bowl sit for a bit will let the residual heat in the microwave continue slowly melting the chocolate. 

Since chocolate is so sensitive to high temperatures, it is easy to overheat it in the microwave. Make sure you melt it in short intervals. The first minute or two of the heating process will seem like nothing is happening. Just be patient!

Melting in a double boiler

If you melt the chocolate in a double boiler, make sure the water does not get in the chocolate. Even a very small droplet of water from the steam can cause the chocolate to seize up into a grainy, clumpy mess.

Bring a pot of water to a very gentle simmer. Not a boil but a simmer! You only want to see a few small bubbles forming in the water. Then place a bowl with chocolate over the simmering water. For best results, take the pot off the heat and let the chocolate sit and slowly melt. The bowl does not need to touch the water. The hot steam under the bowl will slowly and gently melt the chocolate. You don’t even need to stir the chocolate. Just go about your business making cookie shot glasses. Within three or four minutes, it will be completely melted.

Once your chocolate is melted, the fun begins. Pour about a tablespoon of melted chocolate into the cookie shot glasses. Now get a clean paintbrush and coat all around the inside of the cookie shots. Make sure you do not have any air pockets. Even a small bubble will leave an uncovered spot for milk to soak through. A second coating will ensure there are not any uncovered areas.

After the cookie shot glasses are coated, give the tops of the cookie shots a dip in the melted chocolate. A coat around the top edges of the cookie shots will give them a nice finished look.

Pour the milk!

After the chocolate is dried and set, you can pour some cold milk and enjoy your cookie shots.  If you’re not going to serve them for awhile them wait until it is time to serve before pouring the milk in them.

chocolate chip cookie shots
chocolate chip cookie shots

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chocolate chip cookie shots

Chocolate Chip Cookie Shots

Turn chocolate chip cookie dough into an edible shot glass. This is the best way to eat chocolate chip cookies.
4.73 from 80 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20 cookie shots
Calories: 344kcal
Author: Dahn Boquist


  • 1 cup butter 2 sticks, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour 480 grams
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon baking soda
  • 3/4 cup mini chocolate chips

To coat the inside of the cookie shots:

  • 10 to 12 ounces of chocolate finely chopped


This recipe uses this cookie shot glass mold.

  • Toss the butter and both kinds of sugar into a mixing bowl. Beat for a couple of minutes until it is light and creamy.
  • Add the eggs and vanilla and beat well.
  • In a separate bowl, combine the flour, salt, and baking soda then gradually add the flour mixture to the butter mixture. The dough will be thick and stiff.
  • Stir in the mini chocolate chips. For best results, refrigerate the dough for one or two hours.
  • Pre-heat the oven to 350°F while the cookie dough chills. 
  • Pack balls of chilled cookie dough into the cookie shot mold. Press the inserts into the center of each mold. Some cookie dough will push up and out of the mold. Leave the inserts in place and scrape the excess cookie dough away.
  • Bake for 20 to 22 minutes. Halfway through the baking time, use an oven mitt and push the inserts down again. Cookie dough will expand out of the mold as it bakes but you can remove the excess later.
  • When the baking time is finished, let the cookie shots cool for a few minutes so you can handle the mold without getting burned. While the cookie shots are still warm and with the inserts still in place, scrape away the excess cookie dough that expanded out of the mold while baking.
  • Now let the cookie dough cool completely. (Keep the inserts in until the cookie dough is cool.)
  • Once the cookie dough is cool, twist the inserts and lift them out of the mold. Next, twist the cookie cups and lift them out of the mold. Set the cookie cups aside while you prepare the chocolate coating.

Prepare the chocolate coating:

  • To melt the chocolate in the microwave place it in a microwave proof bowl and melt it in 20 to 30-second intervals, stirring in between.
  • To melt the chocolate in a water bath, simmer some water then turn off the heat. Put a bowl of the chopped chocolate over the hot water and just let the chocolate sit for several minutes.
  • Whatever method you use, don’t rush the melting process or it will get thick and clumpy. Chocolate that melts slowly will be smooth and easy to work with.

Coat the inside of the cookie shots:

  • Pour a little melted chocolate inside the cookie shot glasses then use a clean paintbrush to thoroughly coat the inside cavity of the cookies.
  • Turn the cookie shots upside down and dip the tops of them into the chocolate then set them aside until the chocolate is completely set.
  • After you coat all the cookie shot glasses, go back and inspect them for any areas that did not get coated well. Give them a second coating if needed.
  • Once the cookie shot glasses are finished, fill them with a splash of cold milk.


  • Make sure to use mini chocolate chips in this recipe. Large chocolate chips are too large for the mold. Another option is to use finely chopped chocolate.
  • We used dark chocolate to coat the inside of the cookie shots but candy melts will also work. If you're not particular then the candy melts are easier and a bit cheaper than chocolate.
  • Placing the cookie dough in the refrigerator will help prevent excessive amounts of cookie dough from spilling over the sides of the mold while baking.
  • If you want to use this cookie dough for regular drop cookies, you will need to press the dough down on the baking sheet because they do not spread out very much



Serving: 1 | Calories: 344kcal | Carbohydrates: 45g | Protein: 4.8g | Fat: 16g | Saturated Fat: 10g | Sodium: 223mg | Sugar: 25g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating


Tuesday 16th of November 2021

I am going to make these for our cookie-baking even in a couple weeks! Have you stored these and reheated for an event? if so, any recommendations on how to make ahead of time and then heat up a bit once they are ready to be used? thank you!

Dahn Boquist

Tuesday 16th of November 2021

You can definitely make these ahead of time but I would not reheat them after you coat them with chocolate. You don't need to reheat them after you make them. I would recommend freezing them after you finish baking them and coating them in chocolate. If you store them in a sealed container, they will freeze well for a few months.

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