Search

follow me on
social media!

follow me on
social media!

Family Recipes, Made Simple!

Print Recipe

Milk & Cookie Shots

Servings : 24

Equipment needed: Hand blender or stand mixer, 1×24 section silicone mini cupcake pan

Ingredients

Cookie

3/4 Cup unsalted butter, softened

3/4 Cup brown Sugar

1/4 Cup white sugar

1 Large egg

2 tsps Vanilla extract

2 Cups all purpose flour

2 tsp Cornstarch 

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Cinnamon

1 1/4 Cup dark chocolate chips or any of your choice

¼ Cup crushed candies/Smarties/M&M’s

Filling

2 tsp Coconut oil

¾ cup Dark baking chocolate, cut into little pieces

Method

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Cookies: In a bowl, cream the butter and sugars together until combined, about 1 to 2 minutes, then add the egg and vanilla and continue blending until well mixed.
  3. In another bowl place the flour, cornstarch, baking soda, salt and cinnamon, then using a whisk carefully stir to mix together.
  4. Carefully pour the dry ingredients, little by little, into the wet ingredients, stirring continually until combined, do not overmix.
  5. Pour in the chocolate chips and crushed candies and mix again.
  6. Grab a small ball of cookie dough and shape into a flat cookie, then place this into one of the slots in the cupcake pan and press down until they form the shape of the slot (only about ¾ of the way up the sides), do this with all 24 slots.
  7. Place  the cupcake pan into the oven on the middle rack for 12-15 minutes until lightly browned. Remove from the oven.
  8. While the cookies are still warm, using an extract bottle (like vanilla extract) with the lid on, push this lid-first into the centre of the warm cupcake pan cookies only a little way down to make a small well.
  9. Then allow the cookie to cool in the cupcake pan completely.
  10. Filling: Place the coconut oil and dark baking chocolate pieces into a bowl and microwave in 25 second increments until melted, stirring regularly.  Allow to cool a little before filling the cookies.
  11. Remove the cooled cookies from the pan.
  12. Pour the chocolate filling into a piping bag, if you are using one. Then carefully pipe a little chocolate into the bottom of the cookies.  Then pick up the cookie and swirl the chocolate around so it coats the sides of the cookie and pour out the rest back into the remaining chocolate still in the bowl.  Do this with all 24 cookies.
  13. Next, pour yourself a shot glass of milk of your choice, either coconut milk. Bailey’s Liqueur, regular milk, almond milk or oat milk.
  14. Pour a little of the milk into the cookie well that is lined with chocolate, enjoy!

Here's the video on how to do it!

Don’t forget to subscribe for all my latest family recipes!