Milk & Cookie Shots

A great new way to have cookies and milk. The Cookie Shot, a chocolate chip cookie cup filled with vanilla milk.You can sip from and chomp on the edible cookie cups at home.

Time: 30 minutes


  • 6-10 cups⠀
  • 200g butter⠀
  • 110g caster sugar⠀
  • 160g light-brown sugar⠀
  • 1 large egg yolk⠀
  • 1 teaspoons vanilla extract⠀
  • 250g plain flour, sifted⠀
  • 75g chocolate chips⠀
  • 100g dark chocolate, melted⠀
  • Milk to serve⠀


  • Preheat the oven to 180ºC. In a large bowl, cream together the butter and sugars. Add the egg yolk and vanilla
  • extract, and mix. Stir in the flour until well combined and finally add in the chocolate chips, so they are evenly
  • distributed. press the dough into the moulds you pick. If you cant find anything that is cup like and is suitable
  • for the oven, you can use dariole moulds. You want the walls of the cup to be about 1cm thick. Line the inside of
  • the cups and fill with baking beans or a suitable baking weight. Chill for 30 minutes in the fridge.⠀
  • Bake for about 14 minutes or until the cookies just start to brown, before removing the baking beans and
  • baking for a further 5 minutes or until the cookies are cooked through. Remove from the oven, and let cool
  • completely. Pour the melted chocolate around the inside of the cups till completely coated, removing any
  • excess chocolate and then place in the fridge until set.⠀
  • When set, top up with chilled milk.