Chocolate Chip Cookie Shots

Prep Time
Cook Time
Ready In

Recipe: #32422

May 29, 2019

"Drink your milk (or favorite beverage) and cookies straight from a Chocolate Chip Cookie Shot glass! This fun dessert makes for a great party food. So much fun! You'll need a popover pan to make this recipe work. People have also successfully made them in muffin tins, but they are much shorter and fatter. Nowadays you can also buy shot glass molds if you really want to get into it."

Original recipe yields 9 servings


  • Serving Size: 1 (114.3 g)
  • Calories 470.5
  • Total Fat - 31.7 g
  • Saturated Fat - 9 g
  • Cholesterol - 100.4 mg
  • Sodium - 172.5 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 22.6 g
  • Protein - 7.1 g
  • Calcium - 25.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Lightly grease a nonstick popover pan.

Step 3

In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy.

Step 4

Add in the egg, vanilla extract, and salt and mix until smooth.

Step 5

Use a large spoon to stir in flour. Mixture will be really crumbly, but should hold together when pressed.

Step 6

Stir in 1 cup mini chocolate chips until combined.

Step 7

Scoop mixture into popover pan and press to the bottom and sides, making sure to leave a hole in the middle for the milk to go later. You only need the sides and bottom to be about 1/4 inch thick. It's hard to get it much thinner.

Step 8

Bake in the preheated oven for 18-20 minutes until cookies get a golden brown kiss.

Step 9

Carefully remove the cookies from the popover pan. This can be done by placing a large cutting board or pan over the popover sheet and flipping it over. Gently tap the bottoms of the popover cups to loosen.

Step 10

Let cool completely.

Step 11

Carefully melt the remaining 1 cup of chocolate chips in a microwave safe bowl by microwaving for 15 seconds at a time, removing and stirring, until chocolate is melted.

Step 12

Coat the holes in the cookie cups with the chocolate. Drizzle some in and swirl, or if your chocolate is on the thicker side just give it a good smearing.

Step 13

Refrigerate until chocolate is set.

Step 14

Serve by filling the "cups" with milk and enjoy!

Tips & Variations

  • Popover pan


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