Milk & Cookies Shots are playful, indulgent mini cocktails that capture the beloved flavor combination of milk and cookies in adult beverage form. These adorable shots feature a creamy blend of vanilla vodka, Irish cream liqueur, and amaretto that tastes remarkably like dunking cookies in cold milk. Served in shot glasses rimmed with crushed cookies and garnished with mini cookies or cookie pieces, these shots are as fun to look at as they are to drink. Perfect for birthday parties, holiday gatherings, girls’ nights, or any celebration where you want something sweet and whimsical, milk and cookies shots deliver pure nostalgia with a boozy twist. They’re essentially liquid dessert that tastes like childhood memories but packs an adult punch. Easy to make in batches and endlessly customizable with different cookie varieties, these shots are guaranteed conversation starters.
Serving Quantity: 8 shots
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 4 ounces vanilla vodka
- 4 ounces Irish cream liqueur (such as Baileys)
- 2 ounces amaretto
- 2 ounces whole milk or heavy cream
- 1 ounce simple syrup
- 2 cups ice cubes
- 8 to 10 chocolate chip cookies (or Oreos)
- 2 tablespoons corn syrup or honey
- Mini cookies (for garnish)
- Whipped cream (optional topping)
- Chocolate syrup (for drizzling)
- Chocolate shavings (optional garnish)
Nutrition Information (Per Shot):
- Calories: 165
- Protein: 1g
- Carbohydrates: 16g
- Fat: 5g
- Sugar: 14g
- Sodium: 45mg
- Fiber: 0g
- Cholesterol: 8mg
1. Prepare the Cookie Crumbs
Place the chocolate chip cookies or Oreos in a sealed plastic bag and use a rolling pin or the bottom of a heavy pan to crush them into fine crumbs. You want a mixture of fine powder and some slightly larger pieces for texture. Don’t pulverize them completely into dust. Pour the cookie crumbs onto a small, shallow plate or saucer and spread them into an even layer. The crumbs should be fine enough to stick to the rim of the glass but have some texture. If using Oreos, you can leave the cream filling in or scrape it out depending on your preference. Set the prepared cookie crumbs aside for rimming the glasses.
2. Rim the Shot Glasses
Pour the corn syrup or honey onto another small plate. Dip the rim of each shot glass into the corn syrup, rotating to coat the entire rim evenly. The sticky syrup acts as an adhesive for the cookie crumbs. Immediately dip the syrup-coated rim into the cookie crumbs, pressing gently and rotating to coat completely. The rim should be covered with a thick layer of cookie crumbs. Set the rimmed shot glasses aside. You can prepare these up to an hour ahead of time and keep them ready for filling. The cookie rim is what makes these shots special and Instagram-worthy.
3. Chill All Ingredients
Make sure all your liquid ingredients are well chilled before mixing. The vanilla vodka, Irish cream, amaretto, and milk should all be cold. If they’re not, place them in the refrigerator for at least 30 minutes before making the shots. Cold ingredients create a better texture and don’t require as much ice, which prevents over-dilution. You can also chill the shot glasses in the freezer for 10 minutes if you have time. Cold shots taste better and the cookie rim stays crispier longer when the glass is chilled.
4. Combine Ingredients in Shaker
Fill a cocktail shaker halfway with ice cubes. Add the vanilla vodka, Irish cream liqueur, amaretto, milk or heavy cream, and simple syrup to the shaker. The combination of vanilla vodka and amaretto creates that distinctive cookie flavor, while the Irish cream adds richness and creaminess that mimics milk. The simple syrup ties everything together with just enough sweetness. Make sure all the liquid ingredients are measured accurately for the best flavor balance.
5. Shake Vigorously
Seal the cocktail shaker tightly and shake vigorously for 15 to 20 seconds. Shake hard enough that you hear the ice moving around and the outside of the shaker becomes frosty cold. The vigorous shaking chills the mixture completely, dilutes it just enough to mellow the alcohol, and creates a smooth, creamy texture. The drink should be ice cold when you finish shaking. You’ll know it’s ready when the shaker is almost painful to hold because it’s so cold. The shaking also slightly froths the milk, creating a nice texture.
6. Strain into Prepared Glasses
Place a cocktail strainer over the shaker or use the built-in strainer. Carefully pour the milk and cookies mixture into each prepared shot glass, filling them nearly to the top. Pour slowly and steadily to avoid disturbing the cookie crumb rim. The liquid should be smooth, creamy, and pale beige in color, looking remarkably like milk. Leave the ice behind in the shaker. Fill each glass evenly so everyone gets the same amount. The cookie rim should frame the creamy liquid perfectly, creating an attractive presentation.
7. Garnish and Serve
Top each shot with a small dollop of whipped cream if desired. This adds extra sweetness and makes them look even more dessert-like. Drizzle a tiny bit of chocolate syrup over the whipped cream in a decorative pattern. Place a mini cookie on top of the whipped cream or balance it on the rim of each glass. Some people like to add a small straw or stirrer with a mini cookie attached. If using chocolate shavings, sprinkle a few over the whipped cream. Serve immediately while cold. These shots are meant to be sipped and savored rather than thrown back quickly like traditional shots.
Tips for Perfect Milk & Cookies Shots
Use good quality vanilla vodka for the best flavor. Cheap vodka can taste harsh and ruin an otherwise delicious shot. Brands like Absolut Vanilia or Smirnoff Vanilla work well.
Irish cream liqueur is essential for the creamy texture and flavor. Baileys is the most common brand, but Carolans or St. Brendan’s work equally well.
Amaretto adds the distinctive cookie-like almond flavor that makes these taste authentic. Don’t skip it or the shots will taste more like a plain cream drink.
Heavy cream makes richer, thicker shots while whole milk creates lighter versions. Half and half is a good middle ground. Choose based on how decadent you want them.
Different cookie varieties create different flavors. Try Oreos for cookies and cream shots, snickerdoodles for cinnamon flavor, or peanut butter cookies for a PB twist.
Make these in large batches for parties by multiplying the recipe and combining everything in a pitcher. Shake individual portions with ice as guests arrive or pre-batch completely and keep chilled.
For a thicker, milkshake-like consistency, blend all ingredients with ice in a blender instead of shaking. Pour into glasses and serve with straws.
The corn syrup rim stays sticky longer than using just water, which helps the cookie crumbs adhere better and last throughout drinking.
Store any leftover mixture in the refrigerator for up to 24 hours. Shake or stir well before serving as ingredients may separate. Don’t pre-rim glasses more than an hour ahead or the crumbs may get soggy.
Make them kid-friendly by omitting all alcohol and using chocolate milk, vanilla extract, and almond extract instead. Rim with crushed cookies the same way.
Add a shot of espresso or cold brew coffee to make “coffee and cookies” shots. The coffee complements the vanilla and cream flavors beautifully.
For presentation, serve on a tray with extra mini cookies arranged around the shots. It creates a dessert table aesthetic that guests love.
These shots are quite sweet, so they work best as dessert rather than as the main cocktail of the evening. One or two per person is plenty.
Dunkin’ mini cookies or Chips Ahoy minis make perfect garnishes because they’re small enough to balance on shot glasses without tipping them over.
Make white chocolate versions by using white chocolate liqueur instead of amaretto. This creates an even sweeter, more dessert-like flavor.
Crushed graham crackers can replace cookie crumbs for a different flavor profile, creating something more like a cheesecake shot.
Freeze leftover cookies and use the crumbs for rimming glasses whenever you make these shots. Cookie crumbs keep well in the freezer for months.
For a stronger version, reduce the milk to one ounce and add an extra ounce of vodka. This makes them more boozy and less dessert-like.
Layer the ingredients instead of shaking for a prettier presentation. Pour Irish cream first, then carefully layer vodka and amaretto mixture on top using the back of a spoon.
These shots pair wonderfully with actual cookies and milk as a full dessert experience. Serve alongside a plate of warm cookies for dunking in real milk.
