2105-5746CoBIn24531 1.jpg|1
2105-5746CoBIn24531 1.jpg|1

Mousse Chocolate Chip Cookie Shooters

Mousse Chocolate Chip Cookie Shooters
Learn how to make these delicious cookies and mousse chocolate chip cookie shot glasses! Impress your guests with this delicious dessert or make them as a special birthday treat. Everyone is sure to love the creamy mousse inside this crispy cookie shot glass! Here's everything you need to make these tasty chocolate chip cookie shooters.
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Ingredients

  • 3 cups all-purpose flour

  • 2/3 cup firmly packed brown sugar

  • 1/3 cup granulated sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 12 tablespoons (1-1/2 sticks) butter

  • 2 Eggs

  • 1 teaspoon Pure Vanilla Extract, 4 Oz.

  • 2/3 cup miniature semi-sweet chocolate chips

  • Chocolate Mousse

  • Tools

  • Cookie Shot Glass, 6-Cavity

  • Large Round Tip 2A

  • 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count

Instructions

Click to mark complete

  1. Ingredients
    • 3 cups all-purpose flour
    • 2/3 cup firmly-packed brown sugar
    • 1/3 cup granulated sugar
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 12 tablespoons (1-1/2 sticks) butter
    • 2 eggs
    • 1 teaspoon Wilton Pure Vanilla Extract
    • 2/3 cup miniature semi-sweet chocolate chips
  2. Make mousse ahead of time, according to recipe.
  3. Preheat oven to 350°F. Prepare cavities and inserts of Wilton Sweet Shooters Shot Glass Pan with vegetable pan spray.
  4. In large bowl, combine flour, brown sugar, granulated sugar, baking powder and salt; mix well. In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well to form stiff dough. Mix in chocolate morsels.
  5. Portion dough into 1-1/2-inch balls (2 heaping tablespoons) and place one ball in each cavity. Use insert to firmly press dough into cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.
  6. Bake 17-19 minutes or until top edge of cookies are firm and dry. Cool in pan on cooling grid 10 minutes. Remove inserts from cavities; gently twist insert to release cookie. Cool completely on cooling grid. Cookies will remain soft until completely cool. Wash, dry and spray pan; repeat with remaining dough.
  7. Prepare decorating bag with tip 2A and chocolate mousse. Fill shot glass with mousse; top with swirl.

Notes

How To

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