Chocolate Chip Cookie Baileys Shooters
These Chocolate Chip Cookie Baileys Shooters are SO fun! Chocolate chip cookie cups filled with chocolate and made into a bowl shape so you can shoot milk or Baileys!
Servings: 15 cups
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2¼ cups all-purpose flour
- 1¼ cups miniature chocolate chips
- 1 cup chocolate candy melting wafers
- Baileys or milk, for filling the shooters
Instructions
- Preheat oven to 350° degrees F. Liberally grease 2 muffin pans (or 15 cavities). Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla until combined. Lastly, add in the baking soda, salt, and flour until combined. Stir in the miniature chocolate chips until combined.
- Drop 3-Tablespoonfuls of dough into each greased muffin cavity (you should get about 15 cookie cups). Press down on the dough lightly with greased fingers. Bake for 15-18 minutes or until light golden brown and set. Remove from the oven and immediately take a shot glass bottom and make an indentation in the center of the cookie cup, making a bowl shape. Cool the cookie cups in the pan about 20-25 minutes, then gently remove to a wire rack to cool completely.
- Melt the chocolate candy melting wafers according to package directions. Using a spoon, spoon the chocolate into the center "bowl" of the cookie cup, coating all the bottom and sides and along the top rim of the cookie cup. This chocolate coating prevents the liquid from seeping into the cookie. Allow excess chocolate to drip off and return to the wire rack to set.
- Just before serving, fill with a little bit of Baileys or milk and serve!