Indulge in the ultimate adult dessert with these irresistible Cookies and Milk Shots! Made with gluten-free cookie cups filled with rich Baileys Irish Cream and oat milk, these unique dessert shots combine the classic flavors of chocolate chip cookies and milk with an adult twist. The addition of a chocolate shell inside the cookie cups creates a perfect combination of textures – crispy, chewy, and creamy in every bite.
These Cookies and Milk Shots are ideal for parties, holiday gatherings, or any occasion that calls for a fun and delicious treat. Whether you’re celebrating or just want something indulgent, these cookie shots are sure to impress your guests and satisfy your sweet tooth.

Ingredients:
For the Cookie Cups:
- 2 ¼ cups gluten-free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar
- ½ cup white sugar
- 2 sticks butter (softened)
- 1 teaspoon Singing Dog vanilla extract
- 2 large eggs (room temperature)
- 8 oz Barry Callebaut dark chocolate chips
For the Chocolate Shell:
- ¾ cup Barry Callebaut dark chocolate chunks
- 2 tablespoons coconut oil
For the Baileys Shot:
- ¼ cup oat milk
- ¼ cup Baileys Irish Cream
- Ice (for shaking)
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease the cups of a muffin tin with coconut oil using a pastry brush.
- Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, salt, and baking soda. Set aside. In a mixer with a paddle attachment, cream the softened butter, brown sugar, white sugar, and vanilla extract until smooth and fluffy. Add the eggs, one at a time, and beat until combined. Gradually add the dry ingredients to the butter mixture and stir with a rubber spatula until fully mixed. Finally, fold in the dark chocolate chips.
- Shape and Bake the Cookies: Using a 2-tablespoon cookie scoop, portion the cookie dough into the greased muffin wells. Bake for 14-15 minutes, until the edges are slightly golden but the centers are still soft. Remove from the oven and use a greased shot glass to gently press down the center of each cookie to form a cup. Return the cookies to the oven for another 1-2 minutes to set the shape. Allow the cookies to cool in the muffin tin for 10-15 minutes. After cooling, twist gently to release the cookies from the tin and transfer them to a wire rack to cool completely.
- Prepare the Chocolate Shell: In a microwave-safe bowl, combine the dark chocolate chunks and coconut oil. Heat in the microwave for 30 seconds, stir, and heat for another 20-30 seconds until the chocolate is fully melted and smooth.
- Coat the Cookie Cups: Use a small rubber spatula to coat the bottoms and inside edges of each cookie cup with the melted chocolate mixture. Set the cookie cups on a wire rack and freeze for 20 minutes to allow the chocolate to harden.
- Make the Baileys Shots: In a cocktail shaker, add the oat milk, Baileys Irish Cream, and ice. Shake vigorously for about 10-15 seconds.
- Assemble the Shots: Pour the Baileys mixture into the cooled cookie cups. Serve immediately, or store the filled cups in the refrigerator until ready to serve.
Why You’ll Love This Recipe
These Cookies and Milk Shots are the perfect adult dessert for any occasion. The rich, chewy gluten-free cookie cups filled with smooth Baileys Irish Cream and oat milk create a decadent and indulgent treat. The added chocolate shell provides an extra layer of flavor and texture, while the cookies serve as a fun and edible shot glass. These shots are guaranteed to impress at holiday gatherings, parties, or as a fun dessert to enjoy with friends.
Tips
- Cookie Shape: Pressing the shot glass into the center of the cookie dough while baking ensures a perfect cup shape, making it easy to fill with the Baileys shot.
- Let the Chocolate Set: After coating the inside of the cookie cups with chocolate, freezing them helps the chocolate harden properly and ensures a crisp shell.
- Chill the Shots: The Baileys and oat milk mixture can be chilled ahead of time, making the drink extra refreshing when served.
Variations and Substitutions
- Alcohol-Free Version: Replace the Baileys Irish Cream with a non-alcoholic Irish cream or flavored syrup for a kid-friendly version.
- Chocolate Shell Alternatives: You can substitute the dark chocolate with milk chocolate or white chocolate for different flavor profiles.
- Non-Dairy Options: Use dairy-free butter, oat milk, and a dairy-free chocolate shell for a fully dairy-free version of this dessert.
FAQs
Q: Can I make the cookie cups ahead of time?
A: Yes! You can bake the cookie cups and coat them with chocolate in advance. Just store them in an airtight container at room temperature until you’re ready to assemble the shots.
Q: Can I use regular flour instead of gluten-free flour?
A: Absolutely! If you don’t need the recipe to be gluten-free, you can substitute with all-purpose flour in the same amount.
Q: How can I make this recipe without a muffin tin?
A: You can bake the cookies on a baking sheet and shape them into cups once they’re slightly cooled by gently pressing the center with a shot glass or spoon.
Serving Suggestions
- Party Treats: These fun, dessert-style shots are perfect for serving at holiday parties, birthday celebrations, or any gathering where you want to impress your guests with a unique treat.
- Pair with Coffee or Dessert Wines: Serve these cookie shots with a cup of coffee, dessert wine, or a sweet cocktail for the ultimate indulgence.
- Festive Garnishes: Add a festive touch by garnishing the shots with sprinkles, crushed cookies, or a drizzle of caramel for extra sweetness.
Cookies and Milk Shots Recipe
12
servings15
minutes10
minutesIngredients
For the Cookie Cups:
2 ¼ cups gluten-free flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
½ cup white sugar
2 sticks butter (softened)
1 teaspoon Singing Dog vanilla extract
2 large eggs (room temperature)
8 oz Barry Callebaut dark chocolate chips
For the Chocolate Shell:
¾ cup Barry Callebaut dark chocolate chunks
2 tablespoons coconut oil
For the Baileys Shot:
¼ cup oat milk
¼ cup Baileys Irish Cream
Ice (for shaking)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease the cups of a muffin tin with coconut oil using a pastry brush.
- Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, salt, and baking soda. Set aside. In a mixer with a paddle attachment, cream the softened butter, brown sugar, white sugar, and vanilla extract until smooth and fluffy. Add the eggs, one at a time, and beat until combined. Gradually add the dry ingredients to the butter mixture and stir with a rubber spatula until fully mixed. Finally, fold in the dark chocolate chips.
- Shape and Bake the Cookies: Using a 2-tablespoon cookie scoop, portion the cookie dough into the greased muffin wells. Bake for 14-15 minutes, until the edges are slightly golden but the centers are still soft. Remove from the oven and use a greased shot glass to gently press down the center of each cookie to form a cup. Return the cookies to the oven for another 1-2 minutes to set the shape. Allow the cookies to cool in the muffin tin for 10-15 minutes. After cooling, twist gently to release the cookies from the tin and transfer them to a wire rack to cool completely.
- Prepare the Chocolate Shell: In a microwave-safe bowl, combine the dark chocolate chunks and coconut oil. Heat in the microwave for 30 seconds, stir, and heat for another 20-30 seconds until the chocolate is fully melted and smooth.
- Coat the Cookie Cups: Use a small rubber spatula to coat the bottoms and inside edges of each cookie cup with the melted chocolate mixture. Set the cookie cups on a wire rack and freeze for 20 minutes to allow the chocolate to harden.
- Make the Baileys Shots: In a cocktail shaker, add the oat milk, Baileys Irish Cream, and ice. Shake vigorously for about 10-15 seconds.
- Assemble the Shots: Pour the Baileys mixture into the cooled cookie cups. Serve immediately, or store the filled cups in the refrigerator until ready to serve.
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