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Chocolate Pudding Peppermint Cookie Shots

The holidays call for something extra special, and these Chocolate Pudding Peppermint Cookie Shots are the ultimate Christmas treat. Picture this: striped cookie shot cups made to look like candy canes, filled with creamy chocolate pudding spiked with a splash of RumChata and peppermint extract. Topped with sprinkles and served with a little striped straw, they’re as festive as it gets.

These are perfect for holiday parties, cookie exchanges, or Christmas Eve celebrations. Not only are they delicious, but they’re also interactive, fun, and double as a show-stopping centerpiece for your dessert table.

You can even make them kid-friendly by leaving out the alcohol and adding extra milk to the pudding. Whether you’re hosting family or friends, these cookie shots are guaranteed to be the star of your holiday menu.

Ingredients

For the cookie shot cups:

• ½ cup butter
• ½ cup sugar
• ¼ tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups flour
• Red food coloring

For the filling:

• 1 box chocolate pudding mix
• 2 cups milk
• ½ cup RumChata (or more to taste)
• ½ tsp peppermint extract
• Holiday sprinkles
• Paper straws (optional, for serving)

Instructions

Make the cookie shot cups

1. Cream together the butter, sugar, and salt until smooth and fluffy.
2. Beat in the egg and vanilla. Slowly mix in the flour until a dough forms.
3. Divide the dough into two equal portions. Tint one portion bright red with food coloring; leave the other plain.
4. Roll both colors into thin strips, then press them together, alternating red and white, to create a candy cane–striped effect.
5. Line the cavities of a Wilton cookie shot mold with the striped dough, pressing evenly to cover the sides and bottom.
6. Chill the dough in the mold for 10 minutes to help it keep its shape.
7. Bake at 350°F for 12 minutes, or until lightly golden. Allow to cool completely before removing from molds.

Make the pudding

8. In a mixing bowl, whisk together chocolate pudding mix, milk, RumChata, and peppermint extract until smooth.
9. Refrigerate until set.

Assemble the shots

10. Spoon the pudding into the cooled cookie shot cups.
11. Top with festive holiday sprinkles.
12. Add striped paper straws for serving if desired.

Tips & Variations

• Kid-friendly version: Skip the RumChata and use 2 ½ cups milk for a non-alcoholic filling.
• Make ahead: You can prepare the cookie cups up to a day in advance. Store in an airtight container until you’re ready to fill them.
• Decorating ideas: Use crushed peppermint candies, mini marshmallows, or even a drizzle of white chocolate for added flair.

Why You’ll Love These Cookie Shots

The holidays are about creating memories, and recipes like this are more than just desserts — they’re experiences.

Your guests will love the fun of sipping (or spooning) pudding out of an edible striped cookie cup. These treats also bring that whimsical, magical feeling we all crave around Christmas.

If you love festive desserts like this, don’t miss our holiday dessert collection where you’ll find everything from cookies to cakes, perfect for your seasonal celebrations.

And if you’re a fan of fun edible novelties, you’ll also enjoy browsing through our cookie recipes for more creative ideas to bake and share.

Make This Part of Your Holiday Tradition

These Chocolate Pudding Peppermint Cookie Shots are guaranteed to make an impression. They combine the nostalgic flavors of chocolate and peppermint with a grown-up twist from the RumChata.

Best of all, they’re as beautiful as they are tasty, making them ideal for gifting, entertaining, or simply treating yourself while the Christmas lights twinkle.

Try these once, and they’ll become a holiday tradition you look forward to year after year. Add them to your party menu, share them with friends, and don’t forget to snap a few photos before they disappear — because trust me, they will!

For even more fun Christmas treats, be sure to check out our Christmas recipes and pudding shot collection to keep the holiday magic going in your kitchen.