This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows  Tina Redwine how to make cookie cup shots. 

1 (16.5-oz.) log refrigerated cookie dough (such as Pillsbury)

3/4 c. semisweet chocolate chips

2 tsp. coconut oil or

butter

Or 3/4 c. candy melt chocolate

Milk

Preheat oven to 350°. Grease the cups of a muffin tin with cooking spray, then fill each one with a small ball of cookie dough (about a 1/2" slice of the cookie log), pressing down gently to form a well. Bake for 14 to 16 minutes, or until the cookies are lightly golden in the center and edges are deeply golden.

As soon as they’re out, use a greased shot glass to gently press down the center of each cookie. Set tray aside to cool for 5 minutes, then remove cookies from tin. Let cool completely.

If using chocolate chips and coconut oil, In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 25-second intervals, stirring in between, until chips are fully melted. Line the inside of each cookie dough cup with the melted chocolate, place on a baking sheet or platter, and refrigerate until the chocolate has hardened, about 20 minutes.

If using candy melt chocolate, melt the chocolate and line the inside of each cup, the chocolate will set up without refrigeration

Fill with milk (or beverage of choice) and enjoy!