Milk and Cookie Shots

Last year, Dominque Ansel turned pastry making on its head when he came out with the cronut. Now, it seems like he is making it his full time job to come up with crazy, delicious, hybrids of some of our favorite treats. A few months ago, I saw a couple things pop up on Pinterest about one of his latest creations – cookie shots. Now, I had actually attempted to make a cronut but completely and utterly failed. The cookie shot, on the other hand, seemed like something I could do!

A few other sites have tried their own version of the cookie shot, too. While I am sure they are wonderful and delicious, what I didn’t really like about those is that they used some weird metal form to get the shot glass shape that I doubt anyone just keeps on hand in their kitchen. At least I sure don’t. So I turned to my trusty popover tin! The beauty of it is that its deeper and a bit narrower than a muffin tin. And while it might be bigger than a shot glass, who really cares when that shot glass is a cookie?

I did, however, use an actual shot glass (this one is from the good ol’ college days and has my sorority crest on it – classy!) to help me form the cookie shot. The dough itself is very crumbly – I basically just altered a standard shortbread recipe – so it can be a bit challenging to form. I first packed in about 1 tbsp of dough on the bottom, set the shot glass in place, and filled the space around it with more dough. Then I wiggled the glass around to help me press the dough against the walls of the tin. I went back in with my fingers to make sure the dough was nice and packed. Once all 6 tins were done, I popped them in the oven to bake for about 10 minutes.

After allowing the cups to cool completely and removing the baked cups from the tin, I poured in some melted chocolate working it around the cup until it covered all sides. Once it was coated how I liked, I flipped the cup upside down on a wire rack over a baking sheet covered in parchment. This not only helps to get the chocolate evenly disbursed, but any extra chocolate will just drip right on to the sheet. Once they were all lined with chocolate, I placed the whole sheet into the freezer for about 15 minutes until the chocolate was hard.

From here, you could just leave them in the freezer until ready to use, or immediately fill them up with milk. I chose to add in a bit of Baileys to make it more of an adult treat. Needless to say, if making these for kids, forgo the Baileys. But you could add some coffee creamers to the milk to make different flavors. Or if you are really feeling indulgent, what about espresso or ice cream?

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