Ever since Dominique Ansel (creator of the Cronut) debuted his Milk and Cookie Shots, I’ve been following all the coverage of the latest invention.

Apparently inspired after eating his first Oreo, the Milk & Cookie Shot features a chocolate chip cookie shaped like a shot glass, which is filled with vanilla flavored milk. As a result, you can sip the milk and eat the cookie at the same time.

Since I won’t be visiting New York any time soon, I thought I would attempt to make my own homemade version. Obviously I don’t expect these to be anywhere near the caliber of Chef Ansel’s, but it was still fun to try.

My shot glasses have rims, which I know shot glasses don’t usually have, but it made them easier to remove from the baking molds. Also for some reason, I remember Chef Ansel’s having a rim until I went back to the photos and realized his cookie shot glasses do not have rims. Oh well. You can make them with or without the rims.



When Dominique Ansel first debuted his cookie shots, the insides were lined with chocolate, which is what keeps the milk from leaking through. I believe he’s since changed it to a heat-proof glaze. His cookie shots are served warm, which I don’t quite know how to achieve without having the chocolate inside the glass melt, but these were still really good at room temperature.

It took me a couple of attempts to get these to turn out right. The cookie dough is tricky because if it’s too soft, the cookie glasses won’t hold their shape. But after a few trial and errors, I was able to make about half a dozen that worked.

First, you’ll need something a little bigger than a standard shot glass to hold the cookie dough. I used my mini popover pan but you can use anything similar that can withstand the baking process. I also had some tasting-size beer glasses which I used as well.

You’ll need to generously grease these so that the cookie dough slides out after.

Next, you’ll need a smaller tube or shot glass which you can place inside to keep the shot glass shape. You need it to be heavy so that it doesn’t get pushed out when the dough is baking and rising. And to keep the cookie dough from sticking to the inside tube, you should line it with parchment paper.

The parchment paper did seem to prevent the interior bottom of the cookie from fully baking, but I was able to rectify this by removing the parchment paper after the cookie is basically cooked, and then letting it cook another minute or two without the parchment paper, which allowed the inside to finish cooking.

While the cookies cooled, I melted some dark chocolate and then I brushed the insides of the cookie shot glasses with the chocolate. You have to make sure to completely coat the interior, otherwise the milk will leak through. Once that was done, I just let the chocolate cool down for a few minutes and then I poured in the milk.

Sip, bite, and repeat.

This was pretty fun to eat. The milk keeps the cookies quite moist too. I’m happy to have gotten a small taste of what the real Milk & Cookie Shots taste like, but it was a little bit of a hassle, so I don’t know if I’d make it again.

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Milk and Cookie Shots (Homemade version of Dominique Ansel's)

Yield: 12

Ingredients:

2 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mini chocolate chips

1 cup regular chocolate chips (for the chocolate coating)

Directions:

1. Preheat oven to 350F. Thoroughly grease molds being used for baking.
2. In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix. Add in flour, baking soda and salt and mix on low speed until smooth dough forms. Stir in mini chocolate chips.
3. Take a chunk of dough and press into bottom of mold and around the interior sides, trying to make sure that there is an even thin layer of dough all around the interior. Dough will be sticky to work with. You can try refrigerating the dough for 30 minutes to make it less sticky, or wash your hands after shaping each cookie. Clean, slightly moistened hands are much better at shaping and working with dough.
4. Wrap the bottom and sides of the glasses or tubes being placed inside the molds with parchment paper. Make sure these inner glasses/tubes are heavy to weigh down the dough. Place inside and press down so that they stay firmly inside to hold down the cookie shots.
5. Bake for about 10-12 minutes or until edges turn a golden brown and cookies look finished. Working quickly, remove cookies from oven and check on the interior by removing the inner glass/tube weights and parchment paper. If cookie dough is still slightly raw inside, remove the parchment paper and replace glass/tube back inside. Bake for another 2 minutes. Cookies now should be fully cooked, including the interior.
6. While cookie shots are cooling, melt chocolate on stove or in the microwave. If melting in microwave, microwave at 30 second intervals, stirring after each stop until chocolate is fully melted. Brush the interior of the cookie shots with chocolate, making sure to coat every crevice otherwise the milk will leak through. Let chocolate cool and set. Pour cold milk in when cookie shots are ready to be eaten.

   

22 Responses to “Milk and Cookie Shots (Homemade version of Dominique Ansel’s)”

  1. rockyrd — April 1, 2014 at 1:45 am

    what a cool idea. why not try and put the dough on the outside of the popover cups, and bake it turned upside down? not sure if the dough would slide off or not. guess it depends on the thickness of the dough.
    but its a great idea. thanks

    • Kirbie replied: — April 1st, 2014 @ 8:04 am

      you have to put it on the inside otherwise the cookies dough will just spread out and it won’t hold the shot glass shape. You might end up with bowls or something but it won’t have the rigid straight smooth shape like these.

  2. Eva @ Eva Bakes — April 1, 2014 at 4:45 am

    I’ve wanted to make these since hearing about them. Yours look awesome, Kirbie! :)

    • Kirbie replied: — April 1st, 2014 @ 8:04 am

      these were fun to eat!

  3. Tina — April 1, 2014 at 6:56 am

    These look both adorable and delicious! You’re a genius, girl :)

    • Kirbie replied: — April 1st, 2014 @ 8:03 am

      hehe, I can’t take credit for the idea but I’m relieved the came out, otherwise it would have been an afternoon wasted!

  4. Jinxi — April 1, 2014 at 9:20 am

    These look amazing!! I’m so jealous that you have a mini popovers pan :) I like the look with the rimmed cookie shot glasses more, actually hehe.

    • Kirbie replied: — April 1st, 2014 @ 10:32 pm

      hehe, my crazy baking pan collection does come in handy when I need different shapes. I like the rimmed look better too!

  5. Brandon @ Kitchen Konfidence — April 1, 2014 at 10:45 am

    Great job!! These look awesome :)

    • Kirbie replied: — April 1st, 2014 @ 10:31 pm

      thanks Brandon!

  6. Heather@ Cook it Up Paleo — April 1, 2014 at 5:06 pm

    Wow these look amazing! Maybe if I get super duper ambitious i’ll make a gluten free version :-) :-)

    • Kirbie replied: — April 1st, 2014 @ 10:29 pm

      that sounds great!

  7. Kai Amaddie — April 1, 2014 at 10:19 pm

    Where do you buy the tube part that you cooked them are they easy to find online?

    • Kirbie replied: — April 1st, 2014 @ 10:28 pm

      I used glass shot glasses to hold down the dough.

  8. Mary — April 3, 2014 at 10:30 am

    These are super cute! Good job figuring out how to make it! :)

    • Kirbie replied: — April 3rd, 2014 @ 2:14 pm

      hehe, thanks!

  9. J.S. @ Sun Diego Eats — April 3, 2014 at 1:55 pm

    I love that you tried to make these! Out of the crazy Dominique Ansel pastries I thought this seemed like the most doable at home. They look awesome and I will definitely try these out. I don’t love milk by itself but I imagine you could put a vanilla milkshake in the middle too? That would be quite the treat.

    • Kirbie replied: — April 3rd, 2014 @ 2:15 pm

      i agree, out of all the Ansel creations, this is about the only one that seems really feasible at home. And yeah a vanilla milkshake in the middle sounds divine! it’s quite amazing how well these hold in liquid once they are coated in chocolate. but without the chocolate, it seeps right though. I didn’t realize cookies have so many holes. heh

  10. Wrendella — April 10, 2014 at 9:06 pm

    Excellent idea! And the idea of a milkshake or even just ice cream is brilliant. Imagine at Christmas: chocolate cookie shots with peppermint ice cream! Or at Halloween: tint the milk orange (since orange sherbet and cookies just don’t jive). Oh my, this idea must be played with! (I guess there is a slight downside to not having a television in the house for the last decade. I have never heard of D. Ansel.)

    • Kirbie replied: — April 11th, 2014 @ 8:11 am

      Oh he is most famous for creating the Cronut, which was a huge food craze for quite a while, with many many copycats and people waiting 3+ hours in line to taste the original at his store.

  11. Gianina — April 18, 2014 at 11:29 pm

    Hi, we don’t have those pans in my country. Is it okay to make use of actual shot glasses? What would you suggest?

    • Kirbie replied: — April 19th, 2014 @ 9:05 pm

      It really depends on what size your shot glasses are. they need to be wide enough to make a glass-like shape inside. If you use the glass like I did in the picture it will work, or anything else that is similar.

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