1 (16.5-oz.) log refrigerated cookie dough (such as Pillsbury)
3/4 c. semisweet chocolate chips
2 tsp. coconut oil (or butter)
Preheat 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.
As 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.
In 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.
Pour chilled liqueur into cookie ‘cup’. It may be helpful to mix liqueur with ice in a shaker and then strain into cookie ‘cup’. Enjoy!
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