In this series of Christmas cookies we’ve got the most adorable mini cookie cups. Better yet called milk and cookies shots! Lets be honest, Santa could use a nice shot of milk (or something stronger) after a night full of gift giving.
These cookies can be made with a refrigerate chocolate chip cookie dough or homemade with the recipe I am sharing today. I love a homemade chocolate chip cookie recipe, especially this one which includes a browned butter. My favorite type of butter in cookies to make them soft, chewy and nutty.
Whether you need an awesome holiday party dessert to bring or want to set out these festive treats the night before Christmas for Santa Claus, this milk and cookies shots recipe is the right one for you!
Equipment & Ingredients
To make these milk and cookie shots you will need these ingredients:
- Sugar
- Brown Sugar
- Butter
- Eggs
- Salt
- Baking Soda
- Mini Chocolate Chips
- Flour
- Vanilla
- Semisweet Chocolate Bar
- Holiday Sprinkles
As for the equipment, the list is much shorter! You will just need:
- Mixing Bowls
- Whisk
- Saucepan
- Mini Cupcake Pan
Make the Cookie Dough
In a saucepan heat the butter on medium until browned. It will begin to smell nutty and create golden brown bits at the bottom when done. Remove from the heat and set aside.
In a mixing bowl add the sugars and salt and whisk together. Then add the eggs and vanilla, whisking until smooth. Once the butter has slightly cooled, add to the wet ingredient mixture, mixing until combined.
Pour in all the dry ingredients next of flour, bread flour, and baking soda. Fold these ingredients together until a thick but sticky dough is formed. Lastly add the mini chocolate chips, folding once again until thoroughly incorporated.
Wrap this dough and let chill for 30 minutes before baking.
Mold Cookie Shots
Preheat the oven to 350 degrees Fahrenheit and prep a mini cupcake pan with some baking spray.
Use a scooper or small teaspoon to scoop balls of dough into each well. Press the dough into the well, create mini cups that will turn into the milk and cookie shots. Bake in the oven for 12-15 minutes or until golden brown and then remove to cool.
As soon as they come out, use the bottom of a clean shot glass and press into the center of each cookie. This will create the shot glass shape and deepness to fill with milk. Let these cool completely.
Decorate and Fill!
While the cookies cool, melt the chocolate bar in a double boiler or a bowl in the microwave at 30 second intervals, stirring in between until smooth.
Pour some chocolate into each cookie cup and coat the inside fully. This will help the milk not soak into the cookie cup when added.
Fill the center and then dip the tops of the cookie, to then dip into the holiday sprinkles, creating a festive colorful rim to the milk and cookie shots. Repeat with all the cookies, and then place in the fridge to allow the chocolate to harden for at least 10 minutes.
Once hardened, pour in milk to each cookie cup and serve!
Enjoy!
The dessert is best served with milk right before eating. The perfect holiday treat for friends and family.
While I chose to use milk, which is great especially if sharing these delicious milk and cookie cups with kids, you can also opt for a delicious dessert liqueur. One of my favorites being the Irish cream liqueur.
I hope you enjoyed this recipe on how to make milk and cookie shots. Don’t forget to leave a comment on your own variations or how the recipe came out! 🙂
Milk and Cookie Shots
Course: DessertDifficulty: Easy20
servings20
minutes15
minutesIngredients
1 stick unsalted butter, browned
1/4 cup white granulated sugar
1/2 cup dark brown sugar
3/4 cup all purpose flour
1/2 cup bread flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
4 ounces semisweet chocolate, melted
- Filling
Milk or Irish Cream Liqueur
Directions
- In a saucepan add the butter and warm over medium heat. Let melt and cook until browned. The butter will create brown bits and begin to smell nutty when done. Remove from the heat and set aside.
- In a large mixing bowl add the brown sugar, white sugar, and salt. Whisk together until combined.
- Then add the eggs, vanilla and browned butter. Blend together again using a whisk.
- Go in with all the dry ingredients of baking soda, bread flour, and all purpose flour. Fold together with a rubber spatula until a thick dough is formed.
- Now add the chocolate chips and fold together again until combined. Wrap in plastic wrap and refrigerate for thirty minutes.
- After the 30 minutes, preheat the oven to 350 degrees Fahrenheit.
- Take a cupcake pan and spray with baking spray.
- Press a large tablespoonful of cookie dough into each cupcake well, molding into the cupcake shape.
- Fill all of the pan and then place in the oven to bake for 13 minutes or until the puffing of the cookies has settled and they are golden brown.
- Remove the cookies from the oven and let cool completely, about 15 minutes.
- While that is cooking, melt the chocolate in a microwavable bowl at 20 second intervals, stirring in between until done.
- Once cooled, remove each cookie cup from the and place on a platter. Use a spoon or knife to fill each cookie cup with the melted chocolate, coating the full inside and pouring out the excess.
- Place all these in the refrigerator and let the chocolate harden for about 5 minutes.
- Remove from the fridge and fill with your milk of choice or a shot of Irish cream liqueur. Enjoy!
