How to Make Chocolate Chip Cookie Shots


Drink your milk and cookies straight from a Chocolate Chip Cookie Shot glass! This fun dessert makes for a great party food. So much fun!
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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/chocolate-chip-cookie-shots/ 🖨️
POPOVER PAN: http://amzn.to/2trMCHO
SHOT MOLDS: http://amzn.to/2uvLO9Q


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✅Ingredients

• 1 cup all vegetable shortening
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 cups flour
• 2 cups semi-sweet mini chocolate chips, divided


✅Instructions

1️⃣ Preheat oven to 350 degrees. Lightly grease a nonstick popover pan.

2️⃣ 00:37 – In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy.

3️⃣ 00:56 – Add in the egg, vanilla extract, and salt and mix until smooth.

4️⃣ 01:16 – Use a large spoon to stir in flour. Mixture will be really crumbly, but should hold together when pressed. Stir in 1 cup mini chocolate chips until combined.

5️⃣ 01:45 – Scoop mixture into popover pan and press to the bottom and sides, making sure to leave a hole in the middle for the milk to go later. You only need the sides and bottom to be about 1/4 inch thick. It’s hard to get it much thinner.

6️⃣ 02:45 – Bake in the preheated oven for 18-20 minutes until cookies get a golden brown kiss.

7️⃣ 03:16 – Carefully remove the cookies from the popover pan. This can be done by placing a large cutting board or pan over the popover sheet and flipping it over. Gently tap the bottoms of the popover cups to loosen. Let cool completely.

8️⃣ Carefully melt the remaining 1 cup of chocolate chips in a microwave safe bowl by microwaving for 15 seconds at a time, removing and stirring, until chocolate is melted.

9️⃣ 03:38 – Coat the holes in the cookie cups with the chocolate. Drizzle some in and swirl, or if your chocolate is on the thicker side just give it a good smearing.

🔟 03:50 – Refrigerate until chocolate is set. Serve by filling the “cups” with milk and enjoy!


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