Milk and Cookie Shots with Rainbow Chocolate Chips

Gone are my days of doing shooters at the bar . . . hopefully.  As I get older, and somewhat wiser, I realize that the three day hangover (that started rearing it’s ugly head after 30) is just not worth it for a couple hours of intoxicated fun.  It is now “fun” to stay home on a Friday night and get up early on Saturday morning feeling refreshed.  You might as well pass me the Seniors menu.

So, what’s a boring 30-something girl to do for fun on a Friday night?  Make Milk and Cookie Shots!

This recipe and procedure took me quite a long time to figure out.  I tried making the shots with ice cream cones (fail ..very awkward shape).  I tried pressing the dough around the outside of a shot glass (fail…it just fell off and made a puddle).  And I tried to shape a piece of tin foil to form the shot around, but again, that was a fail.  Basically, there are a lot of ways to be able to make these cookie shots, and you may find a better way for yourself, but this is the only way that I found to be successful each time I made them.  With that said, I hope you find my version successful for you!

So if you’re not up for getting wild and crazy, make these next Friday night.  You know I’ll be partying on my couch with you!  

Milk and Cookie Shots

This recipe made 9 cookie shots in a 4 ounce tumbler.  Servings will depend on your mold size.

Ingredients:

• 2 cups all purpose flour
• 1 cup butter 
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt 
• 1 cup mini rainbow chocolate chips
• white chocolate melting wafers
• rainbow sprinkles
• milk

1. In a stand mixer fitted with the paddle attachment cream the butter until smooth.  Add sugars and cream until light and fluffy.  On medium speed add egg yolk, salt and vanilla and continue to mix until combined.  Add flour and mix until dough is crumbly.  Finally, add in chocolate chips.  
2. Spray 4 ounce sized tumblers (small glasses) with non stick cooking spray, and line with parchment paper.  Using small amounts of flattened dough, line the bottom and inside of the tumbler with cookie dough.  Press against the glass to ensure that there are no air pockets.  
3. Place glasses into the fridge for 20-30 minutes to chill.  
4. Preheat oven to 350F.  Remove chilled glasses from the fridge and place a roll of tin foil in the centre of each.  This will help the dough to bake evenly, while also ensuring the dough doesn’t fill in the middle.  
5. Place chilled glasses onto a baking tray and bake for 40-45 minutes. 
6. Remove from oven and place onto a cooling rack and allow to cool completely.  
7. Melt the white chocolate.  Place a teaspoon or two of the melted white chocolate into the centre of the cookie shot.  Using a paint brush or similar tool, coat the inside of the cookie shot to seal it.  This will ensure that the milk will stay inside the shot.  Repeat with a second layer if necessary.  
8. Dip the rim of the cookie shot into the white chocolate, and immediately dip into the rainbow sprinkles.  
9. Allow to harden before filling with milk. 
10. When ready to serve, fill cookie shot with milk.

Notes:

Finding the right sized glasses was probably the trickiest part of this recipe!  I found mine at WalMart.  To make these you can use any small glass like you see in the video, or metal container.  Remember that it has to be oven safe!

The dough may seem quite crumbly, and that’s okay.  You’ll want it to be that way so that it doesn’t puff up as much as it normally would in the oven while baking.

You can use any colour or flavour of chocolate chips, just make sure that they are mini.  The larger ones take up too much room in the shot glass.