A Happy Accident
I first made these by mistake. I was baking cookies and talking to my grandson. I forgot to set the timer. The cookies spread into big, soft puddles. I still laugh at that.
But they were perfect for holding a little treat. A cookie cup was born! Sometimes the best things happen when we mess up. What’s your favorite kitchen mistake that turned out great?
Why The Chocolate Shell Matters
You might think the chocolate shell is just for fun. It is fun! But it also does an important job. It keeps the cookie cup strong and crunchy.
It stops the milk from making the cookie soggy too fast. This means you get a perfect bite every time. Crunchy cookie, cool cream, all together. Doesn’t that sound good?
Let’s Make The Cookie Cups
First, get your dough ready. Cream that butter and sugar until it’s fluffy. It should look like pale sand. Doesn’t that smell amazing already?
Use your scoop to fill the muffin tin. Bake them until the edges are just golden. Then comes the fun part. Use a greased shot glass to press a well into each hot cookie. This makes your little cup.
The Magic Shell Secret
Melt your chocolate chunks with coconut oil. Stir it until it’s very smooth. Now paint this inside each cool cookie cup. Use a small spatula or even a spoon.
Then pop them in the freezer. In twenty minutes, you’ll have a magic shell. Fun fact: The coconut oil is what makes the chocolate get hard and snappy when it’s cold. It’s like science you can eat!
Filling Your Cups With Joy
For the filling, I use oat milk and a splash of Baileys. Shake it with ice until it’s frosty cold. You can use just cold milk too. It’s all about what you like.
Pour it right into the chocolate-lined cup. Serve it right away! The mix of temperatures is wonderful. Cold, creamy sip and a crunchy, sweet bite. Do you prefer your desserts crunchy or creamy?
More Than Just A Treat
This recipe matters because it’s about sharing. It turns a simple cookie into a tiny celebration. You make it for someone, and their face lights up. That’s the real magic.
It also reminds us food can be playful. We don’t always need a fancy plate. Sometimes, the cookie IS the plate. What’s your favorite playful food to make?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten free flour | 2 ¼ cups | For the Cookie Cups |
| Salt | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Brown sugar | 1 cup | |
| White sugar | ½ cup | |
| Butter, softened | 2 sticks | |
| Singing Dog vanilla | 1 teaspoon | |
| Eggs, room temperature | 2 | |
| Barry Callebaut dark chocolate chips | 8 oz | |
| Barry Callebaut dark chocolate chunks | ¾ cups | For the Chocolate Shell |
| Coconut oil | 2 tablespoon | |
| Oat milk | ¼ cup | For the Baileys Shot |
| Baileys Irish Cream | ¼ cup | |
| Ice | As needed |
My Cookie Cup Magic Trick
Hello, my dear! Come sit at the counter. Let’s make some magic. We are turning cookies into little cups. They will hold a creamy, dreamy shot. My grandkids call these my “wow” treats. I still laugh at that. Doesn’t that smell amazing already?
Here is how we do it. Follow these steps. It’s like a fun little project.
Step 1: First, warm up your oven to 350 degrees. Grease a muffin tray lightly. Now, mix your flour, salt, and baking soda in a bowl. Just set it aside for now. This is our dry team.
Step 2: Let’s make the dough. Beat the soft butter and both sugars together. They should look creamy. Add the vanilla and eggs. I love that Singing Dog vanilla smell. Then, gently mix in your dry team. Finally, fold in those chocolate chips. (My hard-learned tip: room temperature eggs mix in much smoother. Trust me!).
Step 3: Scoop the dough into the muffin tray. Bake for about 14 minutes. The edges will be just golden. Now, the fun part! Take a greased shot glass. Press it into the center of each hot cookie. This makes our cup shape. Bake for one more minute to set it.
Step 4: Let the cookies cool in the pan. Then, twist them out gently. Place them on a rack. See the little wells we made? What’s your favorite cookie smell? Share below!
Step 5: For the chocolate shell, melt chunks with coconut oil. Stir until it’s silky. Paint this inside each cookie cup. This keeps our drink from leaking. Pop them in the freezer for 20 minutes. They’ll get a nice, hard shell.
Step 6: Last step! For the shot, shake Baileys and oat milk with ice. Pour it into your chocolate-lined cookie cups. Serve them right away. The mix of crunchy cookie, smooth chocolate, and cool cream is pure joy.
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes (with chilling)
Yield: 12 cookie cups
Category: Dessert, Party Treat
Three Fun Twists to Try
You can play with this recipe. It’s like a blank canvas. Here are three ideas I love.
Peanut Butter Cup: Use peanut butter chips instead of chocolate chips. Add a tiny spoon of peanut butter to the shot.
Minty Fresh: Use mint chocolate chips. Add a drop of peppermint extract to the Baileys shot. So refreshing!
Cookie Dough Dream: Skip the baking! Press edible cookie dough into the cups. Just chill and fill. A no-bake surprise.
Which one would you try first? Comment below!
Serving with a Smile
These are a party on a plate. For a pretty plate, scatter some mini marshmallows or rainbow sprinkles around. A tiny mint leaf on top looks lovely. Serve them on a big platter so everyone can grab one.
What to drink with them? For grown-ups, a cup of hot coffee is perfect. For everyone, a cold glass of milk is the classic friend. It just feels right.
Which would you choose tonight?
Keeping Your Cookie Cups Perfect
These cookie cups are best fresh. But you can save them for later. Let the chocolate shell set fully first. Then, store them in a single layer in the fridge. They will keep for three days.
You can freeze them, too. I wrap each one in a little parchment paper. They go into a freezer bag. This way, you have a sweet treat ready anytime. My grandkids love finding these in my freezer.
Batch cooking saves so much time. Make a double batch of dough. Form the cups and freeze them before baking. Just pop a few in the oven when friends visit. It makes hosting feel easy and special.
Have you ever tried storing it this way? Share below! Having treats ready matters. It means you are always prepared for a little joy.
Simple Fixes for Common Hiccups
Sometimes the cookie sticks to the tin. Let it cool for 10 minutes first. Then, gently twist it to release. I remember when my first batch crumbled. I was too impatient!
If your chocolate shell is too thick, add a bit more oil. Just half a teaspoon can help. This makes it smooth for coating. A good shell keeps the milk shot from leaking.
The cookie cup might crack when you press it. Make sure your shot glass is well greased. Press slowly while the cookie is warm. Fixing small issues builds your kitchen confidence. And it makes your dessert both pretty and tasty.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I use regular flour? A: Yes, just use the same amount of all-purpose flour.
Q: How far ahead can I make them? A: Make the cups 1 day ahead. Add the shot just before serving.
Q: What can I use instead of Baileys? A: For a kid-friendly version, use just cold oat milk. It is still delicious.
Q: Can I make a bigger batch? A: Absolutely! Simply double all the ingredients. Use two muffin trays.
Q: Any extra tips? A: A fun fact: letting your eggs warm up helps your dough mix smoothly. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these fun treats. They always bring smiles to my table. Cooking is about sharing stories and sweetness.
I would love to see your creations. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home bakers.
Happy cooking! —Chloe Hartwell.
Cookies and Milk Shots: Cookies and Milk Shot Recipes and Ideas
Description
Indulge in creamy cookies and milk shot recipes! Perfect for parties & dessert lovers. Easy, fun, and delicious cocktail ideas to sweeten any gathering.
Ingredients
For the Cookie Cups
For the Chocolate Shell
For the Baileys Shot
Instructions
- Preheat the oven to 350 degrees and use a pastry brush to lightly grease the cups of a muffin tray with coconut oil.
- Combine the flour, salt, and baking soda in a medium bowl and set aside.
- Using a mixer with the paddle attachment, beat the butter, brown sugar, sugar, and vanilla until creamy.
- Add the eggs and dry ingredients to the butter mixture and use a rubber spatula to mix until fully combined. Then, fold in the chocolate chips.
- Using a 2-tablespoon cookie scoop, add the dough to the muffin wells.
- Bake the cookies for 14 to 15 minutes until the edges are slightly golden.
- Remove the cookies from the oven and use a greased shot glass to press down the centers of each cookie.
- Bake the cookies for another minute or two.
- Cool the cookies in the muffin tin for 10 to 15 minutes. Then, gently twist the cookies to release them from the tin and transfer them to a wire rack.
- For the Chocolate Shell: Add the chocolate chunks and coconut oil to a glass measuring cup or microwave-safe dish and heat for 30 seconds. Stir and heat for another 20 to 30 seconds and stir again. The chocolate should be fully melted and smooth.
- Use a small rubber spatula to coat the bottoms and insides of each cookie cup.
- Place the coated cookie cups on a wire rack and freeze for 20 minutes to harden the chocolate.
- For the Shots: Add the Baileys and milk to a shaker filled with ice and shake vigorously.
- Pour the shots into the cookie cups and serve immediately or store in the refrigerator.
Notes
- Ensure cookie cups are completely cooled before adding the chocolate shell to prevent melting. For a non-alcoholic version, use a milk and cream mixture flavored with a little vanilla.
Leave a Reply