Cookie Shots with Toffee Martini

Makes 12

Made using our Wilton Cookie Shot Mould, view the full Wilton range here.


For the cookie dough

  • 185g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 75g light brown sugar
  • 55g granulated sugar
  • 85g butter, at room temperature
  • 1 egg
  • 1 tsp vanilla extract
  • 60g chocolate chips or fudge chunks
  • 50g dark chocolate

For the Toffee Martini

  • 60ml almond milk
  • 60ml chocolate liqueur
  • 60ml toffee or caramel vodka
  • 60ml toffee sauce

To serve

  • 12 mini caramel wafers
  • Chocolate spoons


  1. Preheat the oven to 180°C/Gas 4. Grease both the main cookie shot mould and the inserts with Cake Release.
  2. Sift the flour into a medium mixing bowl, stir in the baking powder and salt and set aside.
  3. In a large mixing bowl, cream together the sugars and butter with an electric hand mixer until light and fluffy. Beat in the egg and vanilla extract. Stir in the flour mixture and finally mix in the chocolate chips or fudge chunks. Chill the cookie dough mixture in the fridge for 1-2 hours, then divide the chilled dough into 12 balls.
  4. Place one ball into each of the cookie shot moulds. Use the inserts to firmly push the dough into the cups, pressing all the way down to the bottom so that the cookie dough starts to come up the sides. Leave the inserts in place while baking.
  5. Bake for 10-12 minutes, until the top edge of the cookie is golden. Trim any excess so they are level with the top of the mould. Leave to cool on a wire rack for 10 minutes, then remove the inserts by gently twisting to release. Leave the cookie cups in the pan to cool completely before removing.
  6. Wash and dry the cookie shot mould and inserts, grease again and repeat steps 4 and 5 with the remaining dough.
  7. When all the cookie cups are completely cool, melt the dark chocolate in a bowl over a pan of simmering water. Using a pastry brush, coat the inside and bottom of each cookie cup with melted chocolate
  8. To make the toffee martini, mix together the almond milk, chocolate liqueur, vodka and toffee sauce. Divide the mixture between the cookie cups and serve with a caramel wafer and chocolate spoon

Tip: If you cut a wedge from the caramel wafers, they will fit snugly onto the edge of the cookie shot cups.