3 Fun Cookie Recipes to Try at Your Next Party

Cookies, especially when the right recipe is used, can be extremely durable, which allows for you to shape them into beautiful vessels that are not only stunning to look at, but deliciously edible too.

Here are a few ideas for you to try:

  • Cookie shot glasses – These little guys can hold liquids, such as milk (for a kid-friendly option) or your favorite Irish Crème liqueur, as well as desserts more solid in texture, such as chocolate mousse, fresh berries or no-bake cheesecake.
  • Cookie tacos – Pile chocolate chip shells high with ice cream, chocolate shavings, whipped cream and a shiny red maraschino cherry. These could be traditional taco or taco salad shell shapes.
  • Cookie ornaments with surprise centers – Bake in silicone dome molds. Once cool, fill with your choice of “surprise.” The surprise could be flavored chocolate chips, small candies, mousse or frosting. Seal two domes together with chocolate, then dip in chocolate coating or icing for a one-of-a-kind holiday treat

When baking cookie vessels, here are a few pro tips to consider:

  1. Cookies will rise, so weigh down your baking cookie vessel, otherwise you’ll have a cookie shot glass with no middle for liquid. To do this, place a secondary mold inside the mold containing the cookie dough to prevent it from rising. The same would be true for the tacos and ornaments.
  2. Halfway through baking, pull the cookies out of the oven and gently press in on the inner mold (as the dough rises during baking, the mold is slightly pushed out.)
  3. Be creative. You are capable of more than you know. You’ll be shocked what baking masterpieces you can create.


  • 1/2 c. unsalted butter, room temperature (1 stick)

  • 2/3 c. brown sugar, packed

  • 1 1/4 c. granulated sugar

  • 2 large eggs

  • 1 tsp. vanilla extract

  • 2 1/4 c. all-purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 2 tsp. Kosher salt

  • 2 C. (16 oz.) chocolate chips, finely chopped, plus 1/2 C. (4 oz.), divided


  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy.

  3. Add the eggs, one at a time, and mix until completely incorporated.

  4. Add the vanilla.

  5. Add the flour, baking powder, baking soda and salt. Mix until thoroughly combined. Stir in the chopped chocolate chips.

To make the shot glasses:

  1. Prepare a cookie shot glass pan by lightly spraying with non-stick pan spray.

  2. Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use the insert to firmly press the dough into the cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.

  3. Bake for 17-19 minutes or until the top edge of cookies are dark brown and firm.

  4. Remove the molds from the oven. While the cookies are still warm, use a paring knife to cut off any excess dough that has risen out of the pan during baking (cut evenly with the top of the mold).

  5. Cool in pan on cooling rack for 10 minutes. Remove inserts from cavities; gently twist to release the cookie. Cool completely on cooling rack. Wash, dry and spray pan; repeat with remaining dough.

To assemble:

Melt reserved chocolate chips in 30 second intervals in a microwave until melted, stirring between each interval. Use a pastry brush to brush the melted chocolate onto the cooled shot glasses.