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Christmas Cookie Shot Glasses

The UNIQUE Christmas Cookie Shot Glasses

These SHOW-STOPPING Christmas Cookie Shot Glasses turn a classic chocolate chip cookie into an edible holiday spectacle! Sturdy, crisp cookie shells are baked in molds, lined with chocolate, and ready to fill with milk, mousse, or your favorite festive liqueur.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 1 hour
Servings: 12 cookie shot glasses
Course: Cookies, Dessert
Cuisine: American, Christmas
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup mini chocolate chips
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 ounces melting chocolate wafers, for lining and rims
  • holiday sprinkles, for decoration
  • 12 icing decorations (stars, candy canes, etc.)

Equipment

  • Cookie shot glass mold Metal molds with removable inserts ensure stability.
  • stand mixer For creaming butter and sugar.
  • pastry brush Used for chocolate lining.
  • Baking tray and wire rack For cooling and decorating.

Method
 

  1. In a stand mixer, cream the butter and both sugars until light and fluffy. Beat in vanilla and eggs until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until a very thick dough forms. Fold in the mini chocolate chips, then chill for at least 2 hours.
  2. Preheat oven to 350°F (175°C). Press small discs of dough into the bottom of each cookie shot mold, then press dough evenly up the sides to 1/4 inch thickness. Insert the mold’s cylinder, press gently, and twist to release.
  3. Bake with inserts for 21–23 minutes. Immediately after baking, trim excess dough from the top for a clean edge. Allow to cool for 5 minutes, then remove inserts and cool completely.
  4. Melt the chocolate wafers until smooth. Using a pastry brush, coat the inside of each cookie shot glass completely with melted chocolate to seal it. Check for gaps and coat generously.
  5. Dip the rims into melted chocolate and immediately add holiday sprinkles. Attach icing decorations to the fronts using a dab of melted chocolate.
  6. Once the chocolate lining is fully set, fill the cookie glasses with milk, mousse, pudding, or holiday liqueur. Serve immediately for the best texture.

Notes

Ensure the cookie walls are a uniform 1/4 inch thick to prevent cracking. A full chocolate lining is essential to seal the cookie and prevent leaks—apply generously and check for gaps before filling.