Homemade Milk and Cookie Shots
This post is created with America's Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions are my own.
Today I'm sharing a fun, creative, and delicious idea to help you celebrate the holidays. These Homemade Milk and Cookie Shots turn a classic dessert into a moment of undeniable joy with family and friends.
As you know, I've been working with America's Dairy Farm Families and Importers to share dairy-inspired recipes here on the blog. And when I think about milk, of course, I think milk and cookies. Any cookie tastes better with milk. And because I always like to shake things up a bit, I thought I'd share these milk and cookie shots which actually hold the milk you drink with the cookie.
These milk and cookie shots are a classic chocolate chip dough, molded into the shape of a shot glass, which is baked and then filled with milk. How clever is that, right?
Since the holiday season has begun, I'm thinking this could be a unique way to help you connect with your family and friends.
You might be wondering how these are made. Well, first you'll need a chocolate chip cookie recipe. I tested a few recipes, including store-bought cookie dough. (I was trying to make these as easy as possible for you to make.) However, I found the recipe below to be the best. You need a recipe without leavening agents so that the dough will keep its shape and not expand while baking.
Once the cookie dough is made, you'll need a mold. I used this one which was designed for this specific purpose. If you don't want to buy something extra just for this recipe, you could certainly use a cupcake pan paired with a heatproof shot glass or ball of aluminum foil as the insert.
You'll begin by greasing the pan with shortening to ensure the cookie shots release easily from the pan.
Then, you'll put the cookie dough in the pan. Use about 3-4 tablespoons of dough per mold. Start by adding a disc of dough to the bottom of the mold and then work up the sides. The final thickness should be about 1/4-inch. Use a knife to cut off any dough above the top of the mold.
Place the inserts into the molds and pop them into the freezer for about 10 minutes. Chilling your dough will help it maintain its shape during baking.
After the cookie shots are baked and cooled, coat the inside of each with chocolate. This chocolate coating will allow the cookie shot to hold milk and keep it from seeping through the cookie.
To make my cookie shots festive, I added sprinkles and nuts. Feel free to leave them off or change them up depending on the occasion or celebration.
I recommend serving a cookie shot with a small glass of milk so your guests can keep adding milk and nibble on the cookie as they drink. What an enjoyable and inventive way to connect with dear ones over a shot of milk.
I hope you enjoy this unique and merry treat. And if you can stop yourself and your loved ones from eating all of them, you could leave out a few of these Homemade Milk and Cookie Shots for Santa. I think he'll greatly appreciate your creative spirit.
Ho! Ho! Ho!
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