How To Make Oreo Cookie Shots (Video)

So, who’s a fan of Oreos? Anyone? That’s what we thought! Ok, so in the new fad that is edible shots, we bring to you with a little help from My Cupcake Addiction, how to make Oreo Cookies and Cream Shots.  Now of course, you traditionally eat your Oreos with milk right? Well, for us at Everybody Loves Cocktails, we know that you can get a little more creative than that! Pair these with some Delicious Tippy Cow or Rumchata.  Maybe even some Cake flavored Pinnacle Vodka….really your imagination is the limit for these.  We bet you won’t wait very long to try them out! Cheers!

Video Source YouTube

Tools & Equipment:

Tall cupcake tray (mine is from IKEA) or a popover tray, or dariole mould – you can also use a regular cupcake tray
Spoon chocolate mould (optional)
Rolling pin
Non stick spray
Offset spatula or sharp knife
Spoon
Wax paper – 1 sheet to line your cookie tray + 12 smaller squares
2 x circle cookie cutters – I used 1 x 10.5cm / 4 1/4″ and 1 x 5.5cm / 2″)
Cookie tray

Want to know how to make Chocolate Chip Cookie Shot Glasses? Click HERE

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Ingredients:

Home made OREO Cookie dough (recipe below)
Plain / all purpose flour
Dry uncooked rice, or baking beads or lentils will also work
Crushed oreo cookies
Mini oreo cookies (for decoration)
Whipped cream in a can (for decoration)
Melted white chocolate
Melted dark chocolate

Cookie Dough 

Ingredients:

6.5 oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
7oz caster or superfine sugar
1 extra large egg (room temp is best)
1 teaspoon good quality vanilla extract / essence
2oz plain or all purpose flour
2oz unsweetened cocoa
1.5 tsp baking powder

Instructions:

Cream butter and sugar together until light and fluffy (approx 3 minutes on high)
Add egg and vanilla and beat quickly to combine
Sift together your dry ingredients and stir to combine
Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage)
Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)
Divide dough into 3 portions and wrap each one seperately
Chill in the fridge for 30mins – 1 hour prior to cooking

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