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" Earlier this year, mad genius baker, Dominique Ansel (of Cronut fame), unveiled an adorable, viral-worthy mini dessert: the milk &amp;amp;amp; cookie shooter. No, not chocolate chip cookies with milk shooters on the side \u2014 chocolate chip cookies that are the milk shooters. While I knew well enough to leave his other brilliant invention, the Cronut, alone, I was eager to figure out a way to reproduce a version of his cookie shooters &amp;quot;at home,&amp;quot; a.k.a. &amp;quot;in the Good Housekeeping Test Kitchen.&amp;quot; No doubt there are some pretty sophisticated techniques at work in Ansel&amp;#039;s kitchen, but I wanted to keep it as simple as possible. One of the biggest challenges was how to make the cookies into a receptacle that would hold more than a drop of milk. I considered mini muffin pans, but they would create tiny tassie-esque cookies that would hold very little liquid. Rooting around our baking cabinets, I came upon a viable alternative: the popover pan! Its base is similar in size to the mini muffin tin, but the sides are much higher. If you don&amp;#039;t have a popover pan, or don&amp;#039;t want to get one, you could use a mini muffin pan (or even a smaller muffin pan) with the following technique. Just be aware that you&amp;#039;ll get a wider, shallower cup. Get the full Cookie Shooters recipe \u00BB Photo: Con Poulos TELL US: What would YOU fill your cookie shooter with? Sherry Rujikarn is an assistant food editor in the Good Housekeeping Test Kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/dessert/a23883/milk-and-cookie-shooter/>