Is there anything better than milk and cookies? The answer is yes! Spiked milk and glass you can eat, what a perfect combination. 

What You Need:
Your favourite cookie dough recipe (my recipe to follow) or store bought cookie dough**
1/2 cup chocolate chips
Shot glass mold (you can pick this up at Michael's)
1 cup milk
1 cup Bailey's Irish Cream 

**Note: if you are making your own dough, try to use a recipe that does not rise as much so the cookies will be sturdier and retain their shape, also use mini chocolate chips

What to do:
Pre heat oven to 350 degrees F.

Working with small amounts of dough at a time, push the dough into the shot glass molds with your fingers. The molds do not need to be greased.

Press enough cookie dough to fill the inner glass and just slightly covering the centre top part of the mold, but not filling it to the top (as shown below). This is because the cookie will rise as it bakes and you don't want a dome shape if it rises too much. 

Flip your mold over to make sure you have not pressed the mold out of shape by pressing the cookie dough into it (it should be circular in the shot glass part)

Place your cookies into the preheated oven for approximately 15 minutes or until they've browned. Bake them a little longer than you normally would because if they're a little dryer it's better for holding their shape. 

Once you remove them from the oven allow them to cool on the counter for 10 minutes and then place them into the fridge to continue cooling for another 15 minutes. They should still have a flat top if you have not over filled the molds and will be able to stand on their own

In the mean time melt your chocolate chips in the microwave in 30 second intervals until it is completely melted and smooth. 

Take the cookies out of the fridge and remove them from the molds by gently peeling the mold away from the cookie, one at a time. 

Now this is the most important part, make sure to not skip it! Place a teaspoon full of the melted chocolate into each cookie glass and using a small teaspoon spread the chocolate in the base and up the sides of the cookie until it is completely covered. You do not want to leave any uncovered spots. Use more chocolate if necessary.

Allow the chocolate to cool and harden. If you skip this step what will happen is the liquid you place inside the cookie will be absorbed by the cookie and it will crumble into a mushy mess (think of what happens when you dip your cookie in the milk too long). This creates a barrier to contain the liquid. 

In a bowl or pitcher mix together the milk and Baileys (or any other mix you like) and carefully pour into the cookie shot glass, taking care not to spill the milk on the outside of the glass (because of the mush situation mentioned above). 

Now enjoy some adult milk and cookies, and no clean-up required when you're done. Delicious milk and cookies and no dishes afterwards, now that's a treat!

Recipe for my cookies:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup mini chocolate chips

Directions:
Cream together the butter and sugar until it is light and fluffy (3 minutes). Add in the eggs and vanilla and beat until combined. 

Add the flour, baking soda and salt and mix until everything is well combined.

Fold in the chocolate chips with a wooden spoon.