Chocolate Chip Cookie Shooters

Introduction

Imagine all the joy of a classic chocolate chip cookie, but transformed into a fun, shareable, single-bite dessert. Chocolate Chip Cookie Shooters are exactly that—a playful twist where the cookie itself becomes the edible “glass.” It’s a fantastic treat for parties or a creative kitchen project that everyone will love.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 12

Ingredients

17.5 ounce bag chocolate chip cookie mix
½ cup (1 stick) salted butter (softened)
1 large egg
12 ounce bag semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (or the temperature specified on your cookie mix package). Grease a standard 12-cup muffin tin very well.
In a large mixing bowl, combine the entire 17.5 ounce bag of cookie mix, the softened butter, and the egg. Stir until a thick, uniform dough forms.
Gently fold in 1 cup of the semi-sweet chocolate chips from the 12 ounce bag, reserving the rest for later.
Divide the dough evenly among the 12 prepared muffin cups, pressing it firmly and slightly up the sides to form a cup shape.
Bake for 15-18 minutes, or until the edges are golden brown. The centers will look soft but will firm up as they cool.
Remove the tin from the oven and immediately use the back of a rounded tablespoon or a small shot glass to press down the center of each hot cookie, creating a deep well. Let them cool in the tin for 15 minutes before carefully transferring them to a wire rack to cool completely.
Once the cookie cups are completely cool, place the remaining chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
Spoon or pipe the melted chocolate into the center well of each cookie shooter. Let the chocolate set at room temperature or in the refrigerator before serving.

Variations

Double Chocolate Drizzle: After filling with melted chocolate, drizzle the tops with a contrasting melted white chocolate for a decorative finish.
Cookie Shot Glasses: Serve them as edible cups for milk shots, a cold glass of milk, or even a dollop of whipped cream or mousse.
Mini Size: Use a 24-cup mini muffin tin for bite-sized shooters; reduce the bake time by 3-5 minutes.
Salted Caramel Twist: Before adding the melted chocolate, spoon a small amount of store-bought caramel sauce into the well, then top with the chocolate.

Tips for Success

Ensure the butter is properly softened to room temperature for an easy-to-work-with dough that presses evenly into the tin.
Pressing the cookie wells immediately after baking is crucial; if they cool too much, they will become too crisp to shape.
For clean removal, run a thin knife around the edge of each cookie cup while still slightly warm, after the initial 15-minute cool in the tin.
To prevent the chocolate from seeping, make sure the cookie cups are completely cooled before adding the melted filling.

Storage & Reheating

FAQ

Can I use homemade cookie dough instead of the mix?

Yes, you can substitute an equivalent amount of your favorite chocolate chip cookie dough. Just ensure it’s a dough meant to be baked, not a no-bake recipe.

My cookies stuck to the pan. How can I prevent this?

Be very generous with greasing the muffin tin, using butter or non-stick spray. Letting them cool for the full 15 minutes in the tin before removal also helps them set and release more easily.

Why did my cookie cups puff up in the center while baking?

This is normal. Simply press the well firmly as soon as they come out of the oven. Using the back of a spoon that has been lightly greased can help.

Can I use milk chocolate chips instead?

Absolutely. The recipe works with any variety of baking chips you prefer, including milk chocolate, dark chocolate, or even peanut butter chips.

How far in advance can I make these?

You can bake the unfilled cookie cups up to 3 days in advance. Store them in an airtight container and add the melted chocolate filling on the day you plan to serve them for the best texture.

Can I freeze Chocolate Chip Cookie Shooters?

Yes, you can freeze the baked and cooled (but unfilled) cookie cups for up to 2 months in a freezer-safe bag. Thaw at room temperature before filling. It’s not recommended to freeze them after adding the chocolate filling.