Ingredients
Scale
For the cookie shot cups:
1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
Red food coloring
For the filling:
1 box chocolate pudding mix
2 cups milk
1/2 cup RumChata (or more to taste)
1/2 teaspoon peppermint extract
Holiday sprinkles
Paper straws (optional, for serving)
Instructions
- Make the cookie dough – Cream together butter, sugar, and salt. Beat in the egg and vanilla. Mix in flour until a dough forms. Divide dough in half; tint one half bright red with food coloring, and leave the other half plain.
- Create the stripes – Roll dough into strips of red and white, then press them together, alternating to create a striped effect.
- Fill the molds – Use a Wilton cookie shot glass mold to line each cavity with the striped dough, pressing evenly. Chill dough for 10 minutes before baking to help hold the shape.
- Bake – Bake at 180°C for 12 minutes, or until lightly golden. Remove from the oven and let cool completely before removing from molds.
- Make the pudding – Whisk pudding mix with milk, RumChata, and peppermint extract until smooth. Chill until set.
- Assemble the shots – Spoon pudding into the cooled cookie shot glasses. Top with festive sprinkles and insert a striped paper straw for the perfect holiday finish.
Notes
- Storage: Keep the cookie cups in an airtight container at room temperature and store the pudding separately in the fridge. Fill them right before serving for the best texture.
- Prep Time: 25 minutes
- Chill Time: 40 minutes
- Cook Time: 12 minutes
- Category: Sweet Treats