Milk and Cookie Shot
User Reviews
5
Milk and Cookie Shot
Description
This recipe starts with creaming softened butter, brown sugar, and sugar until light and fluffy, then mixing in eggs and vanilla. Flour, baking soda, salt, and chocolate chips are folded into the dough, which is chilled for at least 30 minutes or preferably 24 hours to enhance flavor and texture.
Chilled dough is pressed into sprayed muffin tins forming a cup with a central well by pressing dough up the sides and making an indentation in the middle. It is baked until light golden, about 10-12 minutes. After baking, a glass sprayed with non-stick spray is pressed into the warm cookie to deepen the hollow, then the cookie cups are cooled 20 minutes or more to set.
The result is a sturdy, soft-centered cookie with a hollow perfect for filling with milk. This edible cookie cup offers a playful way to enjoy milk and cookies together. The recipe is inspired by a cookbook and uses freshly made dough rather than pre-packaged.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips semi-sweet
Chocolate Layer:
- 1 cup chocolate chips semi-sweet
- 2 Tablespoons butter
- milk to fill cookie cups, whole or 2%
Instructions
- In a large bowl, mix together butter, brown sugar, and sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix together.
- Fold in flour, baking soda, salt, and chocolate chips. Mix together. Wrap the cookie dough in plastic wrap and let chill in the refrigerator for at least 30 minutes. Preferably chill for 24 hours.
- Once the dough is chilled, preheat the oven to 350 degrees and spray regular-sized muffin tins with non-stick cooking spray. Then you press the chilled cookie dough into the muffin tin, making an indention in the center and pressing the dough up the sides of the muffin tins to make a well.
- Bake them until the cookies are a light golden brown color about 10-12 minutes until baked through. Remove from the oven and spray a glass with non-stick cooking spray and press the glass into the center of the baked cookie to make a deeper well.
- Let the cookies cool for at least 20 minutes before removing them from the muffin tins. You want to let them cool to room temperature to allow the cookies to set up and become firm. Carefully run a knife along the sides of the muffin tin, remove the cookie shots, and place them on a cooling rack.
- Melt semi-sweet chocolate and butter together in a microwave until smooth and melted, about 1 minute. Place a dollop of chocolate in the center of the cookie shot and using a spoon, spread the chocolate up the sides of the cookie shot.
- Place in the freezer and chill for about 20 minutes. When ready to serve, carefully pour a small amount of milk (I would suggest whole milk or 2%) into the center of the cookie shot. Serve immediately. You don't want the milk to sit in the cookies too long or it may make the cookies soggy...so eat it soon. :)
Notes
- Chilling the cookie dough overnight before baking improves flavor and texture of the cookie cups.
- Use non-stick cooking spray in muffin tins and on pressing glass to prevent sticking when shaping cookie cups.
- Allow cookie cups to cool fully before removing from tins to maintain their shape and structural integrity.
- Chocolate chip cookie cups can be filled with whole or 2% milk or served with other beverages as desired.
User Reviews
Overall Rating
5
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