Milk Cookies Shots Recipe

Introduction

Milk Cookie Shots are a fun and festive treat that combine a crispy chocolate chip cookie cup with a creamy Baileys-infused milk filling. Perfect for parties or a cozy night in, these bite-sized delights are sure to impress and satisfy your sweet tooth.

Ingredients

• Cooking spray
• 1 (16.6-oz.) tube chocolate chip cookie dough
• 1/2 cup bittersweet chocolate chips, melted
• Holiday sprinkles, for decorating (optional)
• 1/3 cup whole milk
• 3 tablespoons Baileys Irish Cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin with cooking spray. Divide the cookie dough into 12 equal pieces and press each piece evenly into the bottom and up the sides of each muffin cup.
2. Step 2: Bake the cookie cups for about 15 minutes, until they are golden brown and the edges feel set. Immediately after removing from the oven, press the centers down gently with the back of a tablespoon to create a well. Let the cookie cups cool completely before removing them from the tin.
3. Step 3: Spoon about 1 tablespoon of melted chocolate into each cookie cup, spreading it around the bottom and up the sides. If desired, dip the edges into holiday sprinkles for decoration. Place the cookie cups in the refrigerator and chill until the chocolate sets, about 20 minutes.
4. Step 4: In a small measuring glass, combine the whole milk and Baileys Irish Cream. Pour the mixture into each cookie cup just before serving and enjoy immediately.

Tips & Variations

• For a non-alcoholic version, simply replace Baileys with an equal amount of additional milk or vanilla almond milk.
• Use white chocolate or milk chocolate chips instead of bittersweet for a sweeter, creamier chocolate shell.
• Try adding a pinch of cinnamon or espresso powder to the cookie dough for an extra flavor kick.
• Decorate the edges with crushed nuts or shredded coconut as an alternative to sprinkles.

Storage

These Milk Cookie Shots are best enjoyed fresh. If needed, store the cookie cups without the milk filling in an airtight container at room temperature for up to 2 days. Once filled with the milk and Baileys mixture, consume immediately as the cookie cups will soften quickly. Any leftover milk mixture should be refrigerated and used within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of store-bought?

Absolutely! Any soft chocolate chip cookie dough will work well to create the cups; just be sure to press the dough evenly and bake until set.

Can I prepare the cookie cups ahead of time?

Yes, you can bake the cookie cups and add the chocolate lining up to a day in advance. Store them in an airtight container in the refrigerator and add the milk and Baileys mixture right before serving for the best texture.

Milk Cookies Shots Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

Milk Cookies Shots are a fun and festive dessert featuring baked chocolate chip cookie cups filled with a creamy blend of whole milk and Baileys Irish Cream. The cookie cups are lined with melted bittersweet chocolate and optionally decorated with holiday sprinkles, making them perfect for celebrations or a delightful treat.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• Cooking spray, for greasing
• 1 (16.6-oz.) tube chocolate chip cookie dough
• 1/2 cup bittersweet chocolate chips, melted
• Holiday sprinkles, for decorating (optional)

Filling

• 1/3 cup whole milk
• 3 tablespoons Baileys Irish Cream

Instructions

1. Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with cooking spray to prevent sticking.
2. Shape and Bake Cookie Cups: Divide the cookie dough tube into 12 equal pieces. Place each piece into a muffin cup and press dough evenly into the bottom and up the sides to form a cup shape. Bake for about 15 minutes or until the cookies are golden brown and the edges are fully set.
3. Form Centers: Immediately after baking, press the center of each cookie with the back of a tablespoon to create an indentation. Allow the cookie cups to cool completely in the muffin tin before gently removing them to maintain their shape.
4. Coat with Chocolate: Spoon approximately 1 tablespoon of melted bittersweet chocolate into each cookie cup. Use the back of the spoon to spread the chocolate evenly on the bottom and sides of the interior to create a chocolate lining. For extra festivity, dip the chocolate-coated edges into holiday sprinkles if desired. Place the cookie cups in the refrigerator for about 20 minutes to let the chocolate set firmly.
5. Prepare and Pour Filling: In a small glass or bowl, combine 1/3 cup whole milk with 3 tablespoons Baileys Irish Cream, stirring gently. Pour this creamy mixture into each chocolate-lined cookie cup just before serving to prevent sogginess.

Notes

• Ensure the cookie cups are fully cooled before removing from the muffin tin to maintain their shape and prevent breakage.
• The melted chocolate lining helps to keep the filling from soaking into the cookie, maintaining a crisp texture.
• You can omit Baileys Irish Cream if serving to children or those avoiding alcohol, substituting with an equal amount of milk or a flavored syrup.
• For a festive touch, use different types of sprinkles to match holiday themes or personal preferences.
• Store leftover cookie cups without filling in an airtight container at room temperature for up to 3 days.

Keywords: Milk Cookies Shots, cookie cups, Baileys dessert, chocolate chip cookie recipe, festive dessert, holiday treat