BAILEYS® Chocolate Chip Cookie Shot Glasses

Cookie Shot Glasses with Baileys Chocolate Mousse

BAILEYS® Chocolate Chip Cookie Shot Glasses

Ingredients:

 

  • 1/2 C. unsalted butter, room temperature (1 stick)
  • 2/3 C. brown sugar, packed
  • 1 1/4 C. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 2 tsp. Kosher salt
  • 1 1/2 C. (12 oz.) BAILEYS® baking chips, chopped, plus 1/2 C. (4 oz.), divided

Baileys Baking Chips Chocolate Chip Cookie Shot Glasses

Instructions:

Preheat the oven to 375° F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla.

Add the flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt. Mix until thoroughly combined. Stir in the chopped BAILEYS® baking chips.

To make the shot glasses:

Prepare a Wilton® Cookie shot glass pan by lightly spraying with non-stick pan spray.

Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use the insert to firmly press the dough into the cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.

Bake 17-19 minutes or until the top edge of cookies are dark brown and firm.

Remove the molds from the oven. While the cookies are still warm, use a paring knife to cut off any excess dough that has risen out of the pan during baking (cut evenly with the top of the mold).

Cool in pan on cooling rack for 10 minutes. Remove inserts from cavities; gently twist to release the cookie. Cool completely on cooling rack. Wash, dry and spray pan; repeat with remaining dough.

Pro Tip: halfway through baking, pull the cookies out of the oven and gently press the inserts back into the mold (as the dough rises during baking, the inserts are slightly pushed out).

To assemble: Melt reserved BAILEYS® baking chips in 30 second intervals in a microwave until melted, stirring between each interval. Use a pastry brush to brush the melted chocolate onto the cooled shot glasses. Once the melted chocolate hardens, fill the shot glass with BAILEYS® Original Irish Cream.