• 1 pound chocolate chip cookie dough
  • 1 cup milk
  • 1 ounce white chocolate
  • 1 1/2 teaspoons sugar
  • 1/2 cup brewed coffee
  • Garnish:
  • Whipped cream
  • Chocolate sprinkles


  1. Preheat oven to 350 degrees.
  2. Press cookie dough into cookie shot molds. Bake on a sheet tray for 20 to 25 minutes. Remove and cool completely.
  3. In a saucepan, add milk and bring to a simmer. Remove from heat and stir in white chocolate and sugar until melted and combined. Add coffee and chill in fridge for 1 to 2 hours. Fill cookie cups with coffee mixture and top with whipped cream and sprinkles.