THE BLOG

How to Make Your Very Own Milk and Cookie Shot

Before we begin, let me start by prefacing that the following scenario will happen pretty much no matter what. The trick is to not get flustered and show this cookie dough who's boss.
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Last year on March 14th, Dominique Ansel (the genius behind the Cronut) shattered our perception of milk and cookies by unveiling the chocolate chip cookie shot, a shot glass made of chocolate chip cookie and filled with milk. Since then, multiple YouTube channels, food blogs, and even Spoon University have been trying to recreate this genius invention.

Being too lazy to make my own cookie dough, I opted for some store bought Pillsbury cookie dough. Here is my journey to conquering the cookie shot (or in my case, the cookie cup) as well as some tips and tricks I discovered along the way.

Prep time: 2 hours 10 minutes (at least 1 hour 30 minutes of wait time)
Cook time: 20 minutes
Total time: 2 hours 30 minutes

Servings: 3 cookie cups (although, this depends on the size of the mason jar you use)

Ingredients:
1 tube Pillsbury cookie dough
½ cup flour
½ cup chocolate, any of your choosing
3 mason jars (you can also use shot glasses, or a popover pan, or even a mug)
Rolling pin or wooden spatula

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DISCLAIMER: You may want to purchase 2 tubes of cookie dough in case of failure, my first attempt was an utter disaster...It happens, but don't give up.

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Before we begin, let me start by prefacing that the following scenario will happen pretty much no matter what. The trick is to not get flustered and show this cookie dough who's boss.

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Directions:

1. Preheat oven to 375°F.

2. Add the flour to the cookie dough and mix until fully incorporated.

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