How to Make Your Own Chocolate Chip Cookie Shot Glass
Preheat oven to 350 degrees. Lightly grease a nonstick popover pan. In a large mixing bowl, use a hand mixer to beat together shortening, brown sugar, and sugar until mixture is fluffy. Add in the egg, vanilla extract, and salt and mix until smooth. Use a large spoon to stir in flour.
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Directions. Step 1 Preheat oven to 350 degrees F and lightly grease mini muffin pan. Form 1 tablespoon balls from sugar cookie dough and roll in sugar to prevent sticking. Fill each muffin hole.
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Instructions. In a large bowl, mix together butter, brown sugar, and sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix together. Fold in flour, baking soda, salt, and chocolate chips. Mix together. Wrap the cookie dough in plastic wrap and let chill in the refrigerator for at least 30 minutes.
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Instructions. Preheat oven to 350°F. In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix until batter is smooth. Add in flour, baking soda and salt and mix on lowest speed until smooth dough forms. Stir in 1 cup mini chocolate chips.
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Cookie Shot Glass Mold; Instructions. Combine butter and sugar in a bowl, and mix until fluffy. Add 1 egg and 1 teaspoon of vanilla extract, and mix until smooth. Add flour, baking soda and a pinch of salt. Then, fold the mini chocolate chips into the dough. Press dough into the silicone shot glass mold with your fingers or spatula.
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Bake 6 edible cookie shot glasses using this 6-cup cookie shot glass pan ; Simply coating of Candy Melts candy to seal in drinks and liquid desserts ; Serve sweet shooters filled with ice cream, milk, mousse and more ; Nonstick 6-cup cookie shot glass pan set is dishwasher safe ; Customer ratings by feature . Easy to clean .
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Bake the chocolate chip cookie shots at 350 degrees with the inserts for about 21-23 minutes. Once done, working quickly, take a sharp knife and cut around the insert at the top of the mold, removing the excess dough that has puffed up over the top.
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Step 2. Place 2 squares of cookie dough into each well of the cookie shot mold. Press dough down to fill bottom of the wells. Gently press the tops of the molds into each mold, being sure to center the tops before pressing. The dough will come up the sides, creating a cup shape.
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In a separate bowl, combine the flour, salt, and baking soda then gradually add the flour mixture to the butter mixture. The dough will be thick and stiff. Stir in the mini chocolate chips. For best results, refrigerate the dough for one or two hours. Pre-heat the oven to 350°F while the cookie dough chills.
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The trick to a perfect cookie shot glass is to make it thick and coat the inside with chocolate. This makes it sturdy, so that it can easily be refilled multiple times before becoming soggy. You.
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Mix the chocolate chip cookie mix, salted butter, and egg together in a large bowl using a stand or hand mixer until a wet dough forms. Use a 1 ½ inch Tablespoon cookie scoop to scoop a heaping ball of the dough into each hole of the shot glass mold. Gently Press down on the center of each mold using the inserts.
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In a medium bowl, whisk together the flour and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg yolk and vanilla and beat to incorporate.
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Add the flour, sugar, salt and baking powder to a large bowl and stir together. 2. Add the cooled melted butter, vanilla and eggs to a bowl and whisk well. 3. Add the flour mix to the butter and stir together. Add chocolate chips and from a dough. 4. Roll about 2 tbsp of the dough into a ball and place in the mold.
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