Bourbon Cookie Dough Shots
Yield: about 80 cookie dough shots
  • ½ cup unsalted butter
  • 1.75 cups all purpose flour
  • ½ tsp kosher salt
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ cup bourbon
  • ½ tsp vanilla extract
  • 1 cup bittersweet chocolate chips
  • 16 oz. dark chocolate
  1. Warm the butter in a skillet over medium high heat while whisking constantly. It will foam up and bubble. Once it smells nutty and the butter solids start to brown on the bottom of the pan, remove it from the heat and set aside to cool for at least 5 minutes.
  2. Stir together the flour and salt in a medium bowl.
  3. Beat together the browned butter and sugars on medium speed until fully incorporated, about 1 minute.
  4. With the mixer on low, add the bourbon and vanilla extract.
  5. Add the flour mixture and chocolate chips, mixing just until combined.
  6. Chill the mixture for at least 30 minutes to an hour so it can be easily formed into balls.
  7. Shape the dough into small ½-inch balls. Place them on a parchment-lined baking sheet and freeze for at least one hour or overnight.
  8. Meanwhile, gently melt the dark chocolate in a double boiler (or a heat proof bowl set over a saucepan with 1 inch of water simmering in it).
  9. Once the dough balls are well chilled, pick them up with a toothpick and dunk them in the melted chocolate to cover them. Place them back on the sheet pan. Once they are covered in chocolate, place them back in the freezer for at least 30 minutes so the chocolate fully hardens. You may have to put the dough balls back in the freezer a few times to re-harden if they starts to warm up too much.
  10. Store the finished cookie dough shots in the freezer or refrigerator before serving.
slightly adapted from the Ovenly Cookbook
Recipe by Cake Over Steak at