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RumChata™ Jello Shots in Cookie Shot Glasses

Cheeky Kitchen Recipe by
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RumChata™ Jello Shots in Cookie Shot Glasses
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 9
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RumChata™ Jello Shots in Cookie Shot Glasses

Home-baked cookie shot glasses filled to the brim with RumChata™ jello shots. The perfect way to kick off a party ... the perfect way to wind down dinner with friends!

Ingredients

COOKIE SHOT GLASSES:

1
packet (17.5 ounce) Betty Crocker™ Sugar Cookie Mix
1
stick butter, softened but not melted
1/2
cup powdered sugar
1
teaspoon water

COOKIE SHOT GLASS GLAZE:

1/3
cup sugar
1/4
cup water

COOKIE SHOT GLASS RIMMER:

1
tube Betty Crocker™ Cream Cheese Decorating Cookie Icing
1/2
cup Cinnamon Toast Crunch™ cereal

RUMCHATA JELLO SHOTS:

2
packets unflavored gelatin
1/2
cup warm water
1 1/2
cups RumChata™ liqueur

Directions

  • 1 Preheat oven to 350ºF.
  • 2 In a large bowl, combine Betty Crocker™ Sugar Cookie Mix, butter, powdered sugar, and water. Mix together, kneading with clean hands until a firm dough forms.
  • 3 Spray a mini popover pan with nonstick baking spray. Press approximately 2 1/2 tablespoons of dough into 9 popover cups, pressing the dough against the side of the cups with a rolling pin to form a shot glass shape. This shape will actually fill in as it cooks, but don't panic. You're measuring the amount of dough, not trying to make perfect cups with the dough.
  • 4 Bake the cups for 9-11 minutes, or until the edges of the dough begin to puff up. Pull the popover pan out of the oven and press the bottom of a rolling pin into the center of each cup to indent into cup shapes. Return to oven for another 2-4 minutes until the top edges of the cookies are golden brown. Remove from oven. Use a small spoon to gently carve out any dough that has puffed into the center of your shortbread shot glasses, taking care to not spoon too much out and cause a tear in your shot glass. The dough will still be slightly soft, and that's okay! It'll set up as it goes.
  • 5 While the cookie cups are baking, prepare the RumChata™ jello shots: In a large bowl, whisk together gelatin and warm water until dissolved. Whisk in RumChata. Cover with plastic wrap and place in the fridge until cookies are ready to fill.
  • 6 Two minutes before the cookie shot glasses come out of the oven, prepare the sugar glaze, which will be brushed on the insides of the cookie cups to prevent the jello shots from leaking through. Heat together 1/3 cup of sugar and 1/4 cup of water until boiling. Allow to boil 60 seconds, stirring constantly.
  • 7 Once the cookie shot glasses have the centers removed from them, use a basting brush and coat the inside of each shot glass with the sugar glaze. Place in freezer for 10 minutes and allow to harden.
  • 8 Once the insides of the cookie shot glasses are glazed and the glaze has hardened, remove the jello shot mixture from the refrigerator and whisk to smooth it. Fill the cookie cups with the jello shot mixture. Place a small paper straw into the jello mixture for a cute garnish.
  • 9 Cover and refrigerate until ready to serve. Serve within 4 hours. Enjoy!
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See Step By Step

Step By Step  

These jello shots are flavored with creamy, dreamy RumChata. Gobble up – but don't stop there. Eat the cookie shot glass too!

As prepared by Cheeky Kitchen,

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.

 

RumChata Jelly Shots in Cookie Shot Glasses

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.


RumChata Jelly Shots in Cookie Shot Glasses

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:

 

RumChata Jelly Shots in Cookie Shot Glasses

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.

 

RumChata Jelly Shots in Cookie 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.

 

RumChata Jelly Shots in Cookie 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.

 

RumChata Jelly Shots in Cookie Shot Glasses

Once cool, lift the shot glasses out.

 

RumChata Jelly Shots in Cookie Shot Glasses

They’re fairly hardy, but work gently with them so they don't break.

 

RumChata Jelly Shots in Cookie Shot Glasses

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!

 

RumChata Jelly Shots in Cookie Shot Glasses

Then gently press the cookies into crushed Cinnamon Toast Crunch cereal. You just rimmed your shot glass!

 

RumChata Jelly Shots in Cookie Shot Glasses

Now, prepare to fill 'em up.

 

RumChata Jelly Shots in Cookie Shot Glasses

Grab the jello shot mixture and give it a good whisk to break up any firm spots.

 

RumChata Jelly Shots in Cookie Shot Glasses

Then use a spoon to fill each shot glass with the RumChata shot mixture.

 

RumChata Jelly Shots in Cookie Shot Glasses

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!)

 

RumChata Jelly Shots in Cookie Shot Glasses

Refrigerate your shots until they’re firm, then nibble them up!

 

RumChata Jelly Shots in Cookie Shot Glasses

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! 

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Nutrition Information 
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