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We love the ease of using store-bought cookie dough, but if you’ve got the time, making chocolate chip cookies from scratch is even better! We filled these with Bailey’s Irish Cream, but you could feel free to just use milk (Santa is driving all night, after all 😉).
Ingredients
- 1(16.5-oz.) log refrigerated cookie dough (such as Pillsbury)
- 3/4 c.semisweet chocolate chips
- 2 tsp.coconut oil (or butter)
- 1/3 c.Baileys Irish Cream
- 1/3 c.part milk
- Ice
Directions
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- Step 1Preheat oven to 350°. Grease the cups of a muffin tin with cooking spray, then fill each one with a small ball of cookie dough (about a 1/2″ slice of the cookie log), pressing down gently to form a well. Bake for 14 to 16 minutes, or until the cookies are lightly golden in the center and edges are deeply golden.
- Step 2As soon as they’re out, use a greased shot glass to gently press down the center of each cookie. Set tray aside to cool for 5 minutes, then remove cookies from tin. Let cool completely.
- Step 3In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 25-second intervals, stirring in between, until chips are fully melted. Line the inside of each cookie dough cup with the melted chocolate, place on a baking sheet or platter, and refrigerate until the chocolate has hardened, about 20 minutes.
- Step 4In a shaker filled with ice, combine equal parts Baileys Irish Cream and milk. Shake, then pour into each cookie shot glass.
