Kirbie's Cravings

Milk and Cookie Shots (Homemade Version of Dominique Ansel’s)

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.

Milk and Cookie Shots lined up on a plate

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.

milk being poured into a shot

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.

a cookie shot being filled with milk

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.

 the cookie dough pressed into the baking molds

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.

photo showing how to use cylinders to keep the cookie shot shape while they bake

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

photo of one mold filled with dough with the cylinder

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.

empty cookie shots on a plate

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.

milk being poured into one shot

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.

 three shots filled with milk on a plate

More Cookie Shot Recipes

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

photo of cookie shots

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

Servings: 12
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Course: Dessert
Cuisine: American
These milk and cookie shots are fun to make and eat!
3 from 1 vote


  • 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


  • Preheat oven to 350°F. Thoroughly grease molds being used for baking.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

28 comments on “Milk and Cookie Shots (Homemade Version of Dominique Ansel’s)”

  1. Hello. Congratulations on the recipe.

    Why are American recipes generally not used measurements in grams?

    • Because it’s not a common measurement used in the US but many of our newer recipes included weighted measurements – you might like to check those out.

  2. Mmm mm I’m thinking what liquer I can put in them. Grand Marniere goes well with chocolate. Tia Maria, Baileys Irish Creme?? I’ll just have to experiment won’t I?

  3. I wonder if it would work baking the cookie dough between two mini muffin tins and taking the top tin off to finish baking the “glasses”?

    • if you are talking about the lightweight muffin tins, you’ll still need something to weight it down on all sides because the cookie dough is going to rise while baking. hope this helps!

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

    • 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.

  5. 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.)

    • 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.

  6. 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.

    • 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

  7. These are super cute! Good job figuring out how to make it! 🙂

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

  9. Wow these look amazing! Maybe if I get super duper ambitious i’ll make a gluten free version 🙂 🙂

  10. Great job!! These look awesome 🙂

  11. 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.

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

  12. These look both adorable and delicious! You’re a genius, girl 🙂

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

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

  14. 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

    • 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.