Cookie Shooters
- 25m Prep Time
- 12m Cook Time
- 1h 7mReady In
Edible cookie cups shaped like shooters, filled with milk or liqueur. A fun twist on chocolate chip cookies.
Ingredients
- 3 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/4 cup unsalted butter at room temperature
- 1 1/2 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 mini semisweet chocolate chips
- 1/3 cup chocolate chips or chunks melted
- Milk, chocolate liqueur or coffee liqueur of choice for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 71.7 mg
- Iron: 2.07 mg
- Magnesium: 12.7 mg
- Phosphorus: 78.9 mg
- Potassium: 90.3 mg
- Zinc: 0.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/2 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 mini semisweet chocolate chips
Prepare
- 1 1/4 cup unsalted butter, at room temperature
- Melt 1/3 cup chocolate chips or chunks
- Milk, chocolate liqueur or coffee liqueur of choice, for serving
Let's Cook
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Step 1.
In a large bowl, whisk together 3⅓ cups all-purpose flour, ⅓ cup cornstarch, 1½ teaspoons baking powder, 1¼ teaspoons baking soda, and 1¼ teaspoons salt. Set aside.
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Step 2.
Using an electric mixer, beat 1¼ cups (2½ sticks) unsalted butter at room temperature, 1½ cups packed brown sugar, and ¾ cup granulated sugar in a large bowl on medium-high speed until fluffy, about 5 minutes. Add 2 large eggs one at a time, beating well after each addition. Beat in 1 tablespoon pure vanilla extract. Reduce speed to low, add the flour mixture, and mix until just combined. Add 1 (12-ounce) package mini semisweet chocolate chips and mix until evenly distributed. Refrigerate dough until firm, at least 30 minutes.
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Step 3.
Heat oven to 350°F. Break off a golf-ball-size piece of dough (about 1½ inches wide) and roll into a ball. Place into one cup of a nonstick popover pan. Repeat for the remaining 5 cups. Using the rounded end of a wooden spoon and your fingertips, press dough into the center and then up the side of the cup to form a very thin, even layer of dough. Patch any tears with bits of extra dough. Repeat with remaining dough.
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Step 4.
Bake 8 minutes, then use the end of the same wooden spoon to gently press the dough down and against the side of the pan to deflate. Bake another 2 minutes, then repeat pressing to deflate. Bake until golden brown and crisp around edges, about 2 more minutes. Transfer the pan to a wire rack and press to deflate once more.
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Step 5.
Using a small offset spatula, gently loosen the sides of the cookies from the pan. Let cool for 10 minutes in the pan. Loosen sides again. Place a cooling rack on top of the pan. Holding the rack against the pan, invert cups onto the rack. Let cool completely. Repeat this process once more with remaining dough and cooled popover pan. (You will have dough left over; refrigerate for up to 3 days or freeze for up to a month.)
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Step 6.
With a small pastry brush, paint the insides of the cookies with a thick layer of melted chocolate (⅓ cup chocolate chips or chunks, melted). Let sit until chocolate is set, about 1 hour. Serve filled with milk, chocolate liqueur, or coffee liqueur. Once filled, serve within 5 minutes. Store unfilled cookies in an airtight container at room temperature for up to 3 days.