Milk Shots in a Cookie Cup: Cheers to Dairy Month!

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It’s the perfect pairing – milk and cookies. But have you ever drank your milk OUT OF A COOKIE????  With one special tool and a few Chef Alli KitchenSmacks, you can drink your favorite milk in a chocolate chip cookie shooter. Perfect for celebrating Dairy Month with your favorite little cowboys!

If you’re looking for more ways to celebrate all things milk, Hildebrand Farms Dairy invites you to join their Free Dairy Month Celebration on June 24th! Sample their variety of milk flavors, from Strawberry to Mocha to Root Beer, grab an ice cream cone, or send your kids bouncing on a cow! There is fun (and yum!) for the whole family! 

Chocolate Chip Cookie Shooter Cups

(Original recipe from Pop Sugar, modified slightly by Chef Alli)
Makes 12 cookie shooter cups

1 cup Crisco shortening
1/3 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg yolk
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. kosher salt
1 cup MINI chocolate chips
1 cup Wilton Dark Chocolate Candy Melts, from a 12 oz. bag
Preheat oven to 350°F. Lightly spray the molds of a metal Wilton Sweet Shooters Shot Glass Pan with nonstick spray.
In a large mixing bowl, cream together the shortening with the sugars; add the egg yolk and vanilla extract, mixing until well combined.
Gradually add the flour, salt, and mini chocolate chips, mixing until completely incorporated; dough should be a bit crumbly at this point.
Divide the dough into 12 equal portions, then form the cookie shooter cups inside the molds, making the walls of each cookie shooter about 1/4-inch thick. Leave the mold inserts in the mold cups with the cookie dough and chill for 20 minutes.

Cheers to Dairy Month!!!

Transfer the shooter cups to the center rack of the preheated oven (leaving the mold inserts inside each mold cup); bake for about 20 minutes, or until the cookies just start to brown.
Remove from the oven, and let cookie shooter cups cool; remove inserts from pan, then transfer cookie shooter cups to a cooling rack to cool even more completely.
To prepare the chocolate coating for the cookie shooter cups, place chocolate candy melts into a glass bowl. Using the high power setting on your microwave, heat chocolate melts in 30 second intervals stirring after each one, until chocolate is completely melted and smooth.
Pour the melted chocolate into the well of each cookie, slowly turning the cookie to let the chocolate well coat the bottom and sides. Let the shooter cup sit for a minute, and then pour the excess chocolate back into a separate drippings bowl. Chill cookie shots until the chocolate has set.
To utilize the cookie shooter cups, fill with your favorite Hildebrand Farms Dairy milk and enjoy!! (I am especially loving their new Mocha Milk, available at Kansas Hy-Vee stores and soon to be available at Dillons stores, as well.)

3 Helpful KitchenSmacks💋From Chef Alli That Make This Recipe a Success For You:

1. To EASILY divide cookie dough into 12 equal portions, form dough into a large disc and place onto a cutting board. Cut disc in half, then cut each half in half to create 4 equal portions. Now cut each portion into thirds. Voila! You now have the 12 perfect portions needed. (see image)

2. When tempering (melting) the chocolate melts, never use anything but a couple drops of vegetable oil if the chocolate happens to seize up. Simply add a couple drops of oil to the bowl of chocolate and pop into the microwave for a few seconds; stir to incorporate oil into the chocolate, adding a couple more drops of oil if needed to gain a smooth, pourable texture. (I recommend Wilton Dark Chocolate Candy Melts)
3. When coating each cookie shooter cup with the melted chocolate, be sure to be rather liberal with the thickness of the chocolate, especially on the bottom. Each cookie shooter cup needs to be well coated inside so that when you fill it with milk, the milk can’t drip through.
Disclaimer: This post contains affiliate links, but the opinions of these items are my own! They are really the best products!

Now You’re Cookin’,
Chef Alli 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, June 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

I got some of the Hildebrandt cream @ a Dillons in Lawrence and I made butter and whipped cream!! Do they make Peach Milk?!

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