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Milk and cookie shots are a fun dessert for parties. Chocolate chip cookies are baked in the shape of a shot glass and filled with milk for a fun single-serving dessert.

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.

How to Make Milk and Cookie Shots

There are two parts to this recipe: the chocolate chip cookie dough and the chocolate coating for the inside of the cookie shot glasses.

The dough is a basic chocolate chip cookie dough, but instead of using regular chocolate chips, I use mini ones. Since the shot glass shape is thin, you don’t want big spots of chocolate chips. The mini ones work perfectly.

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.

For my version, I used melted chocolate chips to coat the inside of each shot. Doing it this way means you have to serve them at room temperature. 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.

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.

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.

Here’s what it looks like if you use small glasses.

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.

These are 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 and I think this would be a really fun dessert for a party.

More Cookie Shot Recipes

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