Cookie Dough Shooters


A batch of Félix & Norton cookies is already reason enough to party, but what about when they come in the form of a shot glass? Whether you’re downing some warm milk before bed, or having a celebratory shot during the holidays, you’re going to want to have your beverage of choice packaged in everyone’s favourite container: a cookie!


  • 12 pieces Félix & Norton ready-to-bake cookie dough (Milk Chocolate Chunk or Dark Chocolate Chunk Cookies)

  • a 12 cup mini-popover pan

  • parchment paper

  • dried beans or rice

  • 1/2 cup semi-sweet or dark chocolate chips

Glorious Garnish:

  • coloured sprinkles

Prep Time: 20 minutes

Cook Time: 12 to 15 minutes

Yield: 12 delicious shooters


Defrost your choice of either Félix and Norton Milk Chocolate Chunk or Dark Chocolate Chunk  Cookies - we know it’s hard to choose, so you could also do half of each.

Preheat oven to 375℉ (190℃). Lightly spray the popover pan with baking spray.

Press a defrosted Felix and Norton onto the bottom and sides of a cavity of the mini-popover pan. The dough is only going to reach halfway up the sides. Repeat process until all the cavities are filled with all of that amazing cookie dough.

Place a square piece of parchment into each cavity - crumple each square, too, so they’ll fit better. Ensure the parchment is large enough to cover the bottom and sides of the cookie dough and up the sides of the pan. Fill the holes with dried beans and/or rice, this is going to help keep the cookie dough where it belongs.  

Place the popover pan into the fridge to chill out; about 10 minutes.

Place chilled dough into the preheated oven; bake for 12 to 15 minutes.

Allow the cookies to cool for about 5 minutes, before removing the pieces of parchment filled with beans or rice. Allow the cookies to cool in the pan completely before removing and placing them onto a wire cooling rack. We want to make sure they keep their figure, so patience is key!

Place the chocolate chips into a microwaveable bowl. Heat at 10 second intervals, stirring in between heatings, until just melted.

With a clean paintbrush, or a narrow pastry brush, play Picasso and paint the insides of each cookie shot glass with the melted chocolate. Make sure the bottom and sides are completely covered. For a little extra flare, dip the shooter’s rim into chocolate and roll in sprinkles. Place the painted shot glasses into the fridge to allow the chocolate to properly harden.

If there’s still chocolate left, do we really need to tell you what do with melted chocolate and a brush?

The cookie dough shooters are now ready to be filled with milk, chocolate milk, or your favourite liqueur - go ahead, take your best shot!