I could be mistaken, but isn't the whole point of dunking your chocolate chip cookie into milk for the cookie to absorb just the perfect amount of milk so it gets soft but not so soft that it falls off into the bottom of your milk glass?
cookies + milk = win
now this took the great idea and longtime favorite, but due to technical constraints required to make the cookie glass, the cookie could not absorb any of the milk and is coated inside, wrecking the very reason for the combination. Additionally in order to hold the glass shape you can't have a cookie with either the ideal chewy or ideal cakey consistencies, you are limited to the hard cookie style period. Even in their own blog photos you can see that the cookie doesn't cookie evenly and looks like an inferior cookie experience.
not to mention accidental breakage when biting into the glass, etc. this things is a timebomb timing wise for sog through even though it is coated.
as is all too often the case, just because an idea seems like a great one at first pass, doesn't mean that it actually is a great idea. in this case the implementation is everything as is common with food products.
i dunno, those are my thoughts, of course i haven't tried one, so maybe i'd change my mind once i've tried one...