Milk and Cookie Shooters


Milk and Cookie Shooters

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Chocolate chip cookie in muffin cups with hole in middle coated with melted chocolate and filled with milk

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    Servings and Ingredients

    1 (16.5-oz.) package Hy-Vee chocolate chip cookie dough
    ½ c. Hy-Vee all-purpose flour
    6 oz. chopped chocolate, melted


    1. Stir together chocolate chip cookie dough and all-purpose flour. Press dough onto bottom and sides of six (3-oz.) metal ramekins. Refrigerate for 30 minutes.
    2. Preheat oven to 375 degrees. Place ramekins on a baking sheet. Bake for 10 minutes. Using the handle of a wooden spoon, gently press puffed areas of dough against the bottom and edges of ramekins. Bake 10 more minutes or until golden, pressing puffed areas as needed. Cool cookie shells in ramekins for 15 minutes.
    3. Using a pairing knife, loosen shells form sides of ramekins; invert onto a wire rack. Brush melted chocolate inside each shell to seal the bottom and sides; refrigerate until chocolate sets. Fill shells with milk and serve.

    Recipe Source:

    Seasons February 2017