PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
RESTING TIME: 10 MINUTES
TOTAL TIME: 60 MINUTES
SERVING: 12
INGREDIENTS:
Cookie Shooters:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter - softened
1/3 cup sugar
1/2 cup brown sugar
2 large egg yolks
2 teaspoons vanilla extract
3/4 cup chopped milk chocolate chips - I prefer mini chocolate chips
Garnish:
1 cup milk chocolate chips
Sprinkles and/or chopped nuts - optional
INSTRUCTIONS:
1. In a bowl, whisk together the flour and salt. Set aside.
2. In the bowl of stand mixer, beat the butter and sugars on medium speed about 4 minutes until light and fluffy. Add the egg yolks and vanilla. Beat to combine.
3. Turn the mixer to low and add the dry ingredients, mixing until just combined. Stir in the chopped chocolate chips.
4. Preheat your oven to 375 degrees F.
5. Grease shooter molds with shortening
6. You'll need about 3-4 tablespoons of dough per shot mold. Begin by flattening about a tablespoon of dough to a 1/4-inch thickness and adding it to the bottom of the mold. Continue adding dough until the interior of the mold is evenly covered with a 1/4-inch thickness of cookie dough. Repeat with all molds.
7. Place the filled molds in the freezer for about 10 minutes.
8. Take the cookie shot molds out of the freezer and bake for 15-20 minutes or until the tops begin to brown. Remove them from the oven and allow to completely cool.
9. Remove the cookie shots from the molds.
Garnish:
1. In a microwave-safe bowl, microwave the 1 cup of milk chocolate chips at 30-second intervals to melt. Using a butter knife or small offset spatula, coat the interior of the cookie shot with chocolate.
Notes
- Optional: Dip the rim of the cookie shot into the melted chocolate and then into sprinkles or nuts.
-Allow the chocolate to set before serving the cookie shots with a pitcher of cold milk.
-You CAN use pre-made cookies, just follow the the baking instructions here rather than the packaging.
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