Milk And Cookie Shots Recipe 425 Recipes

MILK-AND-COOKIE SHOTS RECIPE - (4.2/5)

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.

MILK-FILLED CHOCOLATE CHIP COOKIE SHOOTERS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place 1 ball in each of 36 ungreased mini muffin cups.
• Bake 11 to 14 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Spoon small amount melted chocolate into each cookie cup. Using back of spoon, spread chocolate to completely coat inside of cookie cup. Refrigerate about 15 minutes or until chocolate is set.
• Remove cookies from cups to serving tray. Fill cookies with milk just before serving.