Drink your milk and cookies straight from a Chocolate Chip Cookie Shot glass! This fun dessert makes for a great party food. So much fun!
How fun is this? When I saw the idea to make chocolate chip cookie shot glasses from Dominique Ansel, I knew I’d be trying it. I first made these in 2014 as part of my little sister’s wedding festivities. Dominique Ansel had just introduced his cookie shot glasses at his bakery in New York City that March. It was a fun and trendy way to celebrate!
These cookie cups are ultra rich, and so fun to eat. You can have your milk and cookies and eat it too! All at once! I’ve been to Dominique Ansel’s bakery in NYC, and these are a fantastic at-home version. And let me tell you, they take about as long to make as you would stand in line at the bakery anyway!
You’ll need a popover pan to make this recipe work. I actually bought one just so I could make these. Now, admittedly, these are larger than shot glasses, but the actual cup part where the milk goes is true to a shot size so the name sticks. 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.
You have to give these a try. Your kids, guests, or whoever will love them. I can’t imagine someone not having fun with these treats! Fill these with milk or the beverage of your choice. You can get as creative as you want!
Frequently Asked Questions
Q: Do I have to use shortening? Can I use butter or margarine instead?
A: Shortening is required in order to create a sturdy enough cookie to hold the shape. It works far better than butter.
Q: What kind of pan do I need?
A: 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.
Q: My cookies came out puffy. What do I do?
A: The cookies will puff up while baking. While still warm and fresh out of the oven, simply use a spoon or butter enough to squish the dough back into the sides and bottom for the best shot glass shape.