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Chocolate Chip Cookie Shots Recipe

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4 from 10 reviews

These delicious Chocolate Chip Cookie Shots are a fun and unique twist on classic cookies. Crispy on the outside with a soft, sweet interior, each cookie cup is lined with melted chocolate and filled with a rich mixture of Irish cream and coffee liqueurs for the perfect boozy dessert treat. Ideal for parties or special occasions, these edible shot glasses combine the joy of cookies with an adult-friendly twist.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour (unsifted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Chocolate & Filling

  • 12 ounces chocolate chips (divided)
  • 1/2 ounce Irish cream liqueur
  • 1/2 ounce coffee liqueur

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookie cups.
  2. Mix Dry Ingredients: In a medium bowl, stir together all-purpose flour, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a separate medium bowl or using a stand mixer, cream together the softened unsalted butter, white sugar, and brown sugar until fluffy and light in color. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
  4. Combine Mixtures: Gradually add the flour mixture into the wet mixture, stirring until the dough forms and is well combined.
  5. Add Chocolate Chips: Slowly fold in all but 1/2 cup of the chocolate chips until they are evenly distributed throughout the dough.
  6. Prepare Baking Pan: Lightly spray a cookie shot glass baking pan with cooking spray. Fill each cavity halfway with about 2 tablespoons of dough. Insert the center mold into each cavity to form the shot glass shape.
  7. Bake Cookie Shots: Place the baking pan on a cookie sheet and bake for 9 to 11 minutes until the cookie cups turn golden brown. Allow them to cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely.
  8. Melt Remaining Chocolate: While the cookies cool, melt the reserved 1/2 cup of chocolate chips in the microwave at half power in 30-second intervals, stirring between each until smooth.
  9. Line Cookie Cups: Using a metal spatula or a knife, spread a thin layer of melted chocolate evenly inside each cookie cup, covering the entire interior surface. This creates a barrier to prevent the liquid from soaking the cookie immediately.
  10. Chill to Set: Place the chocolate-lined cookie shots in the refrigerator for about 30 minutes to allow the chocolate to harden.
  11. Prepare the Shooters: In a cocktail shaker filled with ice, combine equal parts Irish cream liqueur and coffee liqueur (approximately 1/2 ounce each per shot glass). Shake well to chill and mix the liqueurs.
  12. Serve: Pour the liqueur mixture into each prepared cookie shot glass. Serve immediately and enjoy your delicious edible chocolate chip cookie shots with a boozy filling!

Notes

  • Use cookie shot glass molds to shape the cookie dough into cups; these molds can be found online or specialty baking stores.
  • Make sure the butter is softened to room temperature to ensure smooth creaming with the sugars.
  • If you don’t have Irish cream or coffee liqueur, you can substitute with any cream-based or coffee-flavored liqueur of your choice.
  • Store baked cookie shots in an airtight container at room temperature for up to 2 days, or refrigerate after lining with chocolate for longer storage.
  • Be careful not to overbake the cookie cups to maintain softness inside while still holding their shape.

Find it online: https://cheftinaskitchen.com/chocolate-chip-cookie-shots-recipe/