Milk And Cookie Shots Recipe 425
MILK-AND-COOKIE SHOTS RECIPE - (4.2/5)
Provided by MARY-7
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°F. Grease the molds of a popover pan. 2. In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point. 3. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking. 4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely. 5. Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set. 6. Mix together milk and vanilla extract, and serve inside each cookie shot.
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- In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix. Add in flour, baking soda and salt and mix on low speed until smooth dough forms. Stir in mini chocolate chips.
- Take a chunk of dough and press into bottom of mold and around the interior sides, trying to make sure that there is an even thin layer of dough all around the interior. Dough will be sticky to work with. You can try refrigerating the dough for 30 minutes to make it less sticky, or wash your hands after shaping each cookie. Clean, slightly moistened hands are much better at shaping and working with dough.
- Wrap the bottom and sides of the glasses or tubes being placed inside the molds with parchment paper. Make sure these inner glasses/tubes are heavy to weigh down the dough. Place inside and press down so that they stay firmly inside to hold down the cookie shots.
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