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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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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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Instructions for Cookie shot Glasses. Preheat oven to 350. Spray cookie mold with cooking spray. In a large bowl of a stand mixer, combine all dry ingredients - mix well. Add eggs and vanilla to 12 tbs. butter and whisk until smooth. Add butter mixture to dry ingredients and mix well - it should form a dough.

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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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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. 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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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.

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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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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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.