Cookie shot glasses? Brilliant! And they're even better when filled with RumChata jello shots.
When it comes to epic party throwing, we know a thing or two about jello shots. So naturally, when cookie shot glasses started making an appearance on the scene, we were all like…ooooh yeahhhhh.
So we made shot glasses from some easy cookie mix, filled ‘em with RumChata shots, and called up a few friends. Because this level of epicness deserves to be celebrated.
We’ve broken these gurgeous little snack-shots into a few step-by-step photos. For starters, the shot glasses get made in a mini popover pan. Just press the dough in the cups.
You can nab one of these pans online, or find them in kitchenware stores. It’s worth the initial investment because even if you’ve never made a mini popover, you’ll forever want to make homemade shot glasses after seeing how fun this gets.
There are a few sneaky shortcuts to making the shot glasses. Read the recipe for all the deets, but here are the basics:
While the shortbread glasses bake, the jello shot mixture gets prepped.
Because you don’t want the mixture to seep through the sides of your shot glasses before it has time to set up, there are two little tricks we’re gonna give you.
First, prep the jello shot mixture while the shot glasses are baking. This gives it time to set up slightly before you spoon it into the shot glasses.
Second, make a simple sugar glaze. When the cookies come hot out of the oven, you’ll baste the insides of the cookies with it, and it'll harden as the cookies cool – giving you a nice, firm layer of hardened sugar that’ll keep the jello shots inside the shot glasses.
Once the shot glasses are baked, remove them from the oven. The insides will be a little gooey ... no bigs. Just grab a small spoon and gently carve out a nice space in the center of the shot glasses. The soft dough on the inside of the cookies will firm up as the cookies cool, so don’t panic if the insides don’t look firm and browned like the outsides.
Once cool, lift the shot glasses out.
They’re fairly hardy, but work gently with them so they don't break.
Now comes the kicker. Top each shot glass with Betty Crocker cookie icing. See what I did there? So easy, you don't even make the frosting!
Then gently press the cookies into crushed Cinnamon Toast Crunch cereal. You just rimmed your shot glass!
Now, prepare to fill 'em up.
Grab the jello shot mixture and give it a good whisk to break up any firm spots.
Then use a spoon to fill each shot glass with the RumChata shot mixture.
A small, snipped paper straw inside each glass makes these jello shots really look the part. (No, you won't sip through them -- they're purely for fun!)
Refrigerate your shots until they’re firm, then nibble them up!
These shots work best when served within 4-6 hours of prepping. Just so the soft stuff stays soft and the firm stuff stays firm, and the shot stuffs stay scrumptious!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!