Best Milk & Cookies Shots Recipe: The Ultimate Party Dessert Shot

If you’ve ever wished you could turn your favorite childhood treat into a cheeky adult indulgence, look no further than these irresistible Milk & Cookies Shots. This delightful dessert recipe combines warm, chewy chocolate chip cookies with a splash of creamy Baileys and milk—served in the most Instagram-worthy edible shot glass you can imagine. Whether you’re hosting a holiday gathering, a birthday bash, or a girls’ night in, these cookie shots will steal the spotlight.

Not only are they playful and fun, but they’re incredibly easy to make using just a handful of ingredients and a muffin tin. If you’re a fan of creative desserts that make guests say, “How did you make that?”, then keep reading because this one’s for you.

Why You’ll Love These Milk & Cookies Shots

• Fun to make and eat: You get to shape cookies into cups, paint them with chocolate, and fill them with a boozy splash.

• Perfect for parties: These are cute, crowd-pleasing, and ideal for holiday or celebration spreads.

• Kid-friendly variation included: Omit the Baileys and serve with milk or a milkshake for the younger crowd.

• Minimal effort, maximum wow-factor: You don’t need baking expertise to pull these off, but they’ll taste and look like something straight out of a gourmet bakery.

Ingredients You’ll Need

Here’s everything you need to make a dozen cookie shots:

• Cooking spray (for greasing the pan)

• 1 (16.6 oz) tube chocolate chip cookie dough (store-bought for convenience)

• ½ cup bittersweet chocolate chips, melted (or semi-sweet, if preferred)

• Holiday sprinkles (optional, for a festive finish)

• ⅓ cup whole milk

• 3 tbsp Baileys Irish Cream

Optional ingredients include flavored liquors like Kahlúa or Frangelico if you want to play with different combinations.

Step-by-Step Instructions

Step 1: Prepare and Shape the Cookie Cups

Preheat your oven to 350°F (175°C). Spray a standard 12-cup muffin tin with cooking spray to prevent sticking. Divide the cookie dough into 12 equal portions and press each one into the base and up the sides of the muffin cups. You want to form a little “cup” in each mold.

Pro Tip: Chill the shaped dough in the tin for 10 minutes before baking to help it hold its form better in the oven.

Step 2: Bake and Mold

Bake the cookie cups for about 15 minutes, or until they’re golden brown and set around the edges. As soon as they come out of the oven, use the back of a tablespoon or a small shot glass to press down the center of each cookie to reinforce the cup shape. Let them cool completely in the pan before removing.

Step 3: Chocolate Coating

Once the cookie cups are cool, pour about 1 tablespoon of melted chocolate into each cup. Use a spoon or pastry brush to spread it along the bottom and inner walls. This acts as a delicious waterproof barrier that keeps the milk and Baileys from soaking through.

If you’re using sprinkles, now’s the time to gently dip the chocolate-coated rims into them before the chocolate sets. Refrigerate the cups for 20 minutes or until the chocolate hardens.

Step 4: Fill and Serve

In a small measuring cup, mix the milk and Baileys. Pour the creamy blend into each chocolate-lined cookie cup just before serving. Cheers!

Kitchen Equipment You’ll Need

• Standard 12-cup muffin tin

• Cooking spray

• Small bowl for melting chocolate

• Spoon or pastry brush for spreading chocolate

• Measuring cup

• Shot glass or spoon to press down cookie centers

Tips and Tricks for Success

• Use quality cookie dough: If you have a favorite homemade dough, feel free to use it! Just make sure it’s firm enough to hold shape when baked.

• Don’t overbake: Slightly underdone cookies will firm up as they cool and will stay softer to bite into.

• Chocolate layer is key: It not only adds flavor but ensures the cookie cup holds the liquid without leaks.

• Serve cold: Keep the cookie shots chilled until you’re ready to serve, especially if you’re making them in advance.

Variations and Creative Twists

Non-Alcoholic Version

Skip the Baileys and use chocolate milk, strawberry milk, or even a milkshake for a kid-friendly version or sober-friendly treat.

Flavored Fillings

Experiment with:

• Peppermint schnapps and milk for a holiday twist

• Hazelnut liqueur with a chocolate milk base

• Espresso liqueur for a more adult, coffee-flavored shot

Cookie Dough Options

Not a chocolate chip fan? Try:

• Peanut butter cookie dough

• Sugar cookie dough

• Snickerdoodle dough (add a pinch of cinnamon to the filling for harmony)

How to Store Leftovers

If you somehow end up with leftover cookie shots (highly unlikely!), here’s how to store them:

Cookie Cups (without filling):

• Store in an airtight container at room temperature for up to 3 days, or

• Freeze for up to 1 month. Let thaw and refresh in a 300°F oven for a few minutes before using.

Assembled Shots (with filling):

• Best consumed immediately. The milk and Baileys mixture can cause the cookie to soften over time. If needed, store filled cups in the fridge for a few hours max.

What to Serve With Milk & Cookies Shots

These are a dessert and drink in one, but they pair wonderfully with:

• A dessert charcuterie board full of mini brownies, fruit, and truffles

• Coffee or espresso on the side

• Salted popcorn or nuts for a sweet and salty snack table

• As a boozy dessert shooter after a pasta or Italian dinner party

Frequently Asked Questions (FAQ)

Can I make these ahead of time?

Yes! You can make and chocolate-coat the cookie cups up to 2 days in advance. Store them in the fridge and fill them just before serving.

What if I don’t have Baileys?

No problem. Use any flavored liqueur you like, such as Amaretto, Kahlúa, or even rumchata. Or go non-alcoholic.

Can I use homemade cookie dough?

Absolutely. Just make sure it’s not too greasy or soft. A firm dough holds its shape better when baking.

What chocolate should I use for the coating?

Bittersweet or semi-sweet chocolate works best. Milk chocolate may be too soft and sweet for balancing the Baileys.

Do I need to refrigerate the chocolate coating?

Yes! Refrigerating the chocolate layer allows it to harden and ensures the cookie cups won’t leak once the filling is added.

Final Thoughts

These Milk & Cookies Shots are more than just a dessert—they’re a conversation starter, a party hit, and a throwback to the simple joy of cookies and milk—with a grown-up twist. They’re easy to customize, fun to make, and even more fun to eat (or sip!). Whether you’re making a dozen for your next party or just indulging in a little weekend whimsy, this recipe is a surefire success.

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