Cookies and Milk Shots

These cookies and milk shots are a holly, jolly gluten-free boozy treat all the adults will love. Homemade chocolate chip cookie cups with a chocolate shell lining are filled with a rich, creamy Baileys shot. It's the sweetest way to ring in the holidays.

Themed cocktails are always so much fun! Whether it's a sweet Valentine's strawberry margarita or boozy popsicles for summer fun, a little touch of alcohol (enjoyed responsibly) makes parties and gatherings better.

With their chocolate chip cookie cup and rich, creamy Baileys shot in the center, these shots are perfect for the holidays.

Jump to:

• Why You'll Love These Milk and Cookies Shots
• Cookies and Milk Shots Video
• Ingredients
• Flavor Variations
• How to Make Chocolate Chip Cookie Cup Shots
• Hint
• Storage
• What to Serve with Cookie and Milk Shots
• Tips for the Best Milk and Cookie Shooters
• More Delicious Drinks
• Frequently Asked Questions
• Related
• 📖 Recipe
• 💬 Comments

Why You'll Love These Milk and Cookies Shots

• Simple Ingredients: This recipe might look fancy, but it's made with basic ingredients.
• Easy: This is a simple cookie cup recipe with a shot added afterward, so it's not complicated.
• Rich Flavor: The chocolate coating and Baileys shot inside the cookie cup create a rich, creamy, chocolaty flavor.
• So Much Fun: It's a grownup version of cookies and milk in a super fun package!

Cookies and Milk Shots Video

Ingredients

Cookie Ingredients

• Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour because I find it gives my baked goods the best texture.
• Dark Chocolate Chips: OliveNation Barry Callebaut dark chocolate chips add deep chocolate flavor to the cookie cups. Use Code: 15GoldenGK for 15% off.
• Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep, rich flavor.
• Brown and White Sugar: A blend of brown and white sugar gives the cookie cups plenty of sweetness and a classic color when baked.

Chocolate Shell Ingredients

• Barry Callebaut Dark Chocolate Chunks: OliveNation Barry Callebaut dark chocolate chunks create an interior chocolate shell that protects the cookie cups from the shot and adds even more chocolate flavor. Use Code: 15GoldenGK for 15% off.
• Coconut Oil: Coconut Oil helps thin the chocolate, making it easier to work with.

Shot Ingredients

• Baileys: Baileys Irish Cream is the rich, boozy base for the shot.
• Oat Milk: Oat milk thins up the Baileys to make it more like milk.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Alcohol-Free: Use milk or chocolate milk in place of the shot for a fun twist on cookies and milk.
• Semi-Homemade: If you're pressed for time, use your favorite premade cookie dough.
• Dair-Free: Use plant butter in the cookie dough recipe to make gluten and dairy-free cookie shots.

How to Make Chocolate Chip Cookie Cup Shots

For the Cookie Cups

1: Preheat the oven to 350 degrees and lightly grease the cups of a muffin tray with coconut oil and a pastry brush.

2: Combine the dry ingredients in a medium bowl and set it aside. Then, whip the butter, sugars, and vanilla in a stand mixer with the paddle attachment until creamy.

3: Add the eggs and dry ingredients to the butter mixture and mix with a rubber spatula until fully combined. Then fold in the chocolate chips with a rubber spatula.

4: Use a 2-tablespoon cookie scoop to place one scoop of cookie dough into each muffin well. Bake the cookies for 14 to 15 minutes until the edges are slightly browned, then use a greased shot glass to gently press down the center of each cookie.

5: Bake the cookies for another minute or two.

6: Remove the muffin tin from the oven and let the cookies rest for 10 to 15 minutes until cooled. Then,when the cookie cups have cooled, gently twist them and remove them from the muffin tin. Place them on a wire cooling rack.

For the Chocolate Shell

1: Combine the chocolate chunks and coconut oil in a glass measuring cup or microwave-safe bowl and heat for 30 seconds. Remove, stir, and heat for another 20 to 30 seconds until fully melted and smooth.

2: Use a small rubber spatula to fully line the bottoms and sides of the cookie cups with the chocolate mixture. Then, freeze them for 20 minutes to fully harden the interior shell.

For the Shots

1: Fill a shaker with ice, milk, and Baileys Irish cream and shake vigorously. Then, pour the shots into the cookie cups. Serve immediatley or chill in the refrigerator until ready to serve.

Hint

It's important that the interior shells are fully hardened. They protect the cookies from the shots, preventing them from getting soggy.

Storage

Refrigerate these shots for up to a day in a covered container.

What to Serve with Cookie and Milk Shots

Serve these shots alongside sweet holiday treats like this puff pastry Nutella Christmas tree, White chocolate Christmas Oreos, or spiced pumpkin cake.

Tips for the Best Milk and Cookie Shooters

• To ensure the interior of your cookie cups are fully coated with chocolate, rotate them in a circular motion after adding the chocolate.
• Press your cookie down into the bottom and a little up the sides of the muffin tin wells for perfect cookie cups.
• Don't overwork the cookie dough. Even gluten-free doughs will get tough if they're overmixed.

More Delicious Drinks

• Cranberry Blueberry Juice
• Vanilla Peanut Butter Smoothie
• Strawberry Mango Protein Smoothie

Frequently Asked Questions

Related

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