Milk and Cookie Shots

We make one hell of a pair, like PB and J, Salt and Pepper, Bonnie and Clyde, Bacon and Eggs, Burgers and Fries. The list goes on and on. But, let’s be honest. The most famous food pairing of all is Milk and Cookies.

Fun Fact: Did you know that there is actually a scientific reason why Milk and Cookies taste so good together? According to an article written by NPR and QUARTZ Online, a chemist from America University stated that, “When we taste something, different chemicals in food slather our tongues and waft up to our noses. There, the different molecules are picked up by receptor proteins that alert our brains that we’re experiencing a particular flavor. We sense all of the flavor and aroma compounds at once. When we taste things, it’s really an integrated sensory experience.” For years, scientists and chefs have been finding other unique foods and flavor pairings based on chemical compounds and textures.

When I found this recipe in a Delish Cookbook, I fell in the love with the idea of pairing my two favorite childhood dessert into a revamped chocolate chip cookie experience.

Ingredients that you will need for the cookie portion:

• Cooking Spray
• 1 (32 ounce) log refrigerated chocolate chip cookie dough
• 1 cup of semi-sweet chocolate chips
• 2 tablespoons of butter or coconut oil

1. Preheat oven to 350 degrees and grease two large muffin tin trays with cooking spray.
2. Fill each cup with a small ball of cookie dough. Press down until you have formed a well in each muffin tin.
3. Bake cookies until golden brown for 10 to 12 minutes.
4. Next, spray a shot glass with cooking spray, and press the bottom of the shot glass down into the dough, to form a cup.

5. After letting the cookie cups cool down in the muffin tray, take a knife, and scrape around the edges of each cookie cup. They should be able to pop out of the muffin tin. Place each cookie cup onto a cooling rack or plate (They should look like this).

6. Now, place your 1 cup of semi sweet chocolate chips and 2 tablespoons of butter into a microwavable safe bowl, and microwave in increments of 30 seconds, until smooth. Or, you can take the microwavable safe bowl, and place it on top of a boiling pot of hot water, and stir the chocolate and butter until the chocolate looks smooth and creamy.

7. Line each cookie cup with melted chocolate, and place into the refrigerator for 15 to 20 minutes. This will harden the chocolate into the cookie cup.

After the cookie cups have cooled in the fridge, now we have to make a difficult decision. Do we want just plain milk and cookie cups? Or, do we want to add something a little extra? Live your life to the fullest, as they say.

For the milk:

• You can just use plain milk
• OR, you can add sweet liquor to the milk! I added Bailey’s, but you can add anytime of chocolate liquor, Frangelico, etc.
• Enjoy!