As you’re filling the cups, press the dough firmly to the bottom and sides of the cup or tin. Make sure you create an even thickness so the baked molds will have plenty of substance when it comes to filling them with milk. Place the “doughed” cups in the fridge for 30 minutes so the dough is cold and firm before putting them in the oven. Next, bake at 350 degrees for 30 minutes. After pulling them from the oven let them cool for 20 minutes before removing the cookie cups from the molds.
Next, it’s time to melt the chocolate. Follow the instructions on the bag for easy microwave melting and take care not to scorch the chocolate. When your melted chocolate is ready, fill each of the cups about half way and roll the liquid around the sides of your cookie shot to coat well and seal the dough off from any milk getting out and making your cookie mushy. Pouring in the milk is your next and final step before sinking your teeth into a cup you can eat. You can mix your milk with a little vanilla extract, you can serve strawberry or chocolate milk, or for an adult party pleaser you can always pour in a shot of Baileys Irish Cream for an alcoholic kick.
1 cup Shortening
⅓ cup sugar
½ cup brown sugar
1 egg yolk
2 tsp. vanilla
2 cup. flour
½ tsp. salt
1 cup mini chocolate chips (don’t substitute regular size chips for the minis)
1 cup melted chocolate (milk, dark or white depending on your taste)
Milk