Cookie shots

by Barry Lewis

Prep time
10 mins
Cook time
25 mins


1 egg

110g butter

100g light brown sugar

140g caster sugar

300g plain flour

tsp bicarb of soda

pinch salt

1tsp vanilla extract (or other flavouring) optional

250g chocolate chips (use 80g or so for the cookie dough)

milk to serve

These cookie shots are absolutely amazing fun recipe / project to make, a little tricky and challenging, yet with that, the result it yields I feel is something to be proud of. Trust me as long as you get a decent silicone shot mould THAT CAN BE USED IN THE OVEN (sorry, don’t mean to shout) like this one you’ll be fine – many others will melt in the oven and they are not suitable for this recipe. Ok cool. So this is how you make it….

Start by creaming together the 2 sugars and the butter in a large mixing bowl until well mixed and smooth. Dump in the egg and (if you wish) extract of your choice, vanilla is the safe bet but maybe try a mint or something to switch it up – get creative! I didn’t use any and to be honest for this sort of quirky recipe it’s not essential.

Add in the bicarbonate of soda, pinch of salt and the plain flour. Mix through until well combined then add in the chocolate chips, about 80g or so (a good handful) save the rest for melting later.

Press this into the shot glass mould voids, pressing down and ensuring you get it as low as you can. A bamboo skewer helps here. Don’t fill the glasses all the way to the top, as it will expand & we cut off the tops anyway. Once all filled and there are no gaps place in the pre-heated oven (gas mark 5 or equivalent, see temp conversion chart) on a baking tray and bake for 20 minutes or until browned, get them nicely browned. Remove from the oven and allow to cool.

Trim the lids off the tops of the glass mould make it flush as this is the bottoms of the glasses – the cutoffs make nice cookies! Then allow the rest of the shot glass bits remaining to cool to room temperature before sticking in the freezer for an hour to firm up.

Putting them in the freezer will help them pop out the moulds easier – so do that and get your chocolate on to melt also.

Pour melted chocolate into each shot glass and spread it around ensuring it grips the bottom and sides. The coolness of the shots from the freezer should help the chocolate stick quite well but get them in the freezer anyway for the time being to firm up. Repeat with all shot glasses and if you wish do a double coat of chocolate to be sure, then fill with milk (or anything you like!), drink the milk, then eat the shot glass – bonkers, but brilliant!