Christmas Milk and cookie shots

It’s an American tradition to leave milk and cookies for Santa Claus at Christmas time. I once saw a creative mash-up of the two: cookie shot glasses filled with milk. The ‘glass’ is made of cookie dough and you can pour milk in them. It’s a great and festive Christmas snack these Christmas milk and cookie shots. On this page I’m sharing the recipe!

You make the cookie shot glasses from cookie dough. But instead of putting the cookie dough on a baking tray to bake cookies, you put the dough in a muffin tin to create the shot glasses.
I made chocolate chip cookie shots, but you can also leave out the chocolate chips and have plain cookie cups.

A few extra tips for when you’re making these Christmas milk and cookie shots:
* After you’ve put the cookie dough in the muffin tops, put a smaller cup or some aluminium foil the middle to keep them in shape
* You’ll need to cover the inside of the cookie cups with melted chocolate like I’m telling you in the recipe. This is not just for flavor, it’s so that the milk doesn’t go through the cookie cups when you pour it in.
* I’ve decorated the cookie dough shots with red and white sprinkles to give them a Christmas feel. This is totally optional of course.

Got enthusiastic? Scroll down for the recipe of Christmas milk and cookie shots.

Recipe Christmas milk and cookie shots

Ingredients (serves 6):
100 grams butter or margarine
80 grams sugar
1 egg yolk
1 teaspoon vanilla extract
130 grams flour
optional: chopped chocolate chips

85 grams dark or milk chocolate
Sprinkles in red, white and/or green
(Plant-based) milk

Put the butter and sugar in a mixing bowl and mix for 3 to 5 minutes until fluffy. Add the egg yolk and the vanilla extract and mix again. Add the flour and mix again. 
Optionally you can add some chopped chocolate chips in the dough, to get chocolate chip cookie shots. 

Preheat your oven to 180C/360F.
Grease 6 muffin tins or popover tins. Divide the cookie dough over the 6 molds. You can start by making a flat, round piece of dough for the bottom, and then shape the sides. If you’ve got smaller cups or glasses you can put them in to press the cookie dough flat in the molds. 
Set the cookie dough in the freezer for 15 minutes to harden. 
Bake the cookie dough cups in 20 minutes. 
Transfer to a rack to cool completely. 

Melt the chocolate au-bain-marie. Use a small knife to cover the inside of the cookie dough cups with the molten chocolate.
Dip the cookie shots upside down in the chocolate as well, so that the tops are covered.
Dip them in the Christmas sprinkles straight away, while the chocolate is still warm and soft. 
Let them harden in the fridge. 
Pour (plant-based) milk in them right before serving. 

You might also like my healthy Christmas desserts.

Article Categories:
Foodie · Special Occasions


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