This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Because drinking milk out of a regular glass is boring. These chocolate chip cookie shots are crispy, chewy, and lined with melted chocolate.
Basically a dessert and a drinking vessel in one. Fill ’em with milk, Bailey’s, or whatever mischief you’re into. They’re part treat, part party trick, and totally worth the hype.
Here’s Why This Cookie Shot Glass Recipe Works
The dough holds its shape: This cookie base is thick, sturdy, and built to bake into molds without collapsing or spreading.
Mini chips mean smooth interiors: Tiny chocolate bits mix evenly and stay out of the way when you coat the cups.
Double-duty chocolate coating: It prevents leaks and adds a rich bonus layer of flavor.
They’re make-ahead friendly: Bake, coat, and stash them until you’re ready to pour and serve
Recipe Tips
Use mini chips or finely chopped chocolate. Big chunks won’t behave. They’ll tear the dough and fight the mold.
Don’t skip the chill. Cold dough holds its shape better. Warm dough turns into a hot mess.
Scrape mid-bake. Press the inserts down halfway through, then scrape off any overflow while it’s still warm for smooth, clean edges.
Let them cool with the inserts in. Yanking them out too soon is a fast track to cracked cups. Be patient.
Seal the deal. Give the chocolate coating a second swipe to catch any sneaky gaps and keep the leaks at bay. Then double check to make sure there aren’t any gaps in the chocolate coating.
Storing Leftovers
Refrigerate: Store cookie shooters in an airtight container for up to 5 days.
Freeze: Freeze unfilled, chocolate-coated cookie shots for up to 2 months. Thaw at room temp before serving.
Want to mix things up? Try our spelt chocolate chip cookies for a nutty twist or go green with these matcha chocolate chip cookies.
Edible Cookie Shot Glass
Chocolate chip cookie shots bake up crisp-edged, chewy in the center, and lined with chocolate to prevent leaks. Fill them with milk, Baileys, or whatever you’ve got on hand. They hold their shape and bring the fun to the party.
Got sourdough starter to use up? Try using my sourdough chocolate chip cookie recipe for the cookie shooters.
Pin this now to find it later!
Pin It
Chocolate Chip Cookie Shots
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
- 1 cup butter, 2 sticks, softened
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 4 cups all-purpose flour, 480 grams
- 1 ¼ teaspoons salt
- ¼ teaspoon baking soda
- ¾ cup mini chocolate chips
To coat the inside of the cookie shots:
- 10 to 12 ounces chocolate, finely chopped
Instructions
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I don’t have the molds and I’m making these tomorrow. Would it be possible to mold the dough into a cup shape and just bake it on a cookie sheet?
The cookie dough will not stay in a cup shape without some kind of mold
My grandson and I made a version using muffin tins: cookie round on the bottom, strip of cookie dough around the sides – press edges together to close the seams. Then we cut strips of folded aluminum foil 4 times the height of the sides of the muffin tin sides, and folded the strips twice to make them 4 layers thick. We curved the strips into a circle and placed them inside the cookie dough to hold up the sides while baking. It worked beautifully – and the chocolate lining consolidated the integrity of the cookie cups.
What a great project to do with your grandson! Thanks for sharing 🙂
I can’t find what temp these go in at. I am assuming 350? Thanks
Yes, Ashley. Thank you so much for that question. I added it to the recipe card and it is updated.
These look like so much fun! I can see filling them with other things too!
Thanks Cynthia, I can not deny filling them with baileys 🙂
This is the really amazing post. It’s a very great idea. This chocolate chip cookie cups look so beautiful. I like this. It is better for my child. Thank you very much for share your chocolate chip cookie article.
These chocolate chip cookie cups look so delicious! I love how creative this recipe is! Perfect to make with kids too!
Thanks Natalie, these really are fun to make with the kids. They get excited about it and always finish the project!!!
wow! I have to tell you I did not know about cookie shots and cookie shot moulds until today! I just froze at the video where you are pouring milk into them! This surely is the best way f eating chocolate chip cookie or even drinking milk!
Thanks for sharing
Thanks Ashima, They are totally fun. We have so many ideas for them. Adults can even fill them with bourbon 🙂
Such a cool idea. The kids are going to love these.
Thanks Lisa, even kids at heart love these 🙂
How cute are these! I bet these would go down well at a kids birthday party.
Danielle, so true! They are great for kids birthday parties.
These look pretty over the top decadent and amazing! What kid, or adult wouldn’t love one of these?
thanks Colleen, these will bring out the kid in anyone
What a cute and creative idea! I love the look of them. Plus, chocolate chip cookies and milk are a perfect pairing. Thanks for sharing.
Ah, thanks Marie, we have so much fun with these cookie cups