Double-Stuffed Oreo Jello Shots!!!

This is not a dream. I promise. I would never pretend I figured out how to make a double-stuffed Oreo jello shot and then not deliver on that sacred vow. I know what is at stake here. Making fun jello shots is one of our favorite things to do here at the blog and the more “novelty” the jello shots are, the more we like them! This fall when I was making the layered candy corn jello shots, it hit me that I could make a single layer and use it as the middle of an Oreo. Once my head stopped spinning, I vowed to make that dream a reality for you guys, and I’m proud to finally deliver on that promise. I have to say that this is actually the best tasting jello shot I’ve ever had, so it really is delicious as well as adorable. For the “creme filling”, I used the same jello recipe as the birthday cake jello shots, but in a bit of a different way…ready??

Double-Stuffed Oreo Jello Shots, makes 15-20 cookie shots.

1 cup cake/vanilla-flavored vodka
1 cup white chocolate Godiva liqueur
1 cup milk
3 packets of unflavored gelatin 
1 package of Oreo cookies
small circle cookie cutters

Heat the milk over medium heat until warm (don’t let it boil). Then slowly sprinkle in the gelatin while whisking the milk mixture. Don’t worry if there are still a few small lumps that won’t melt down, you can simply strain those out before adding the milk mixture to the next step (I always seem to have a few that just won’t melt). Add your milk mixture to the vodka and Godiva liqueur in a separate mixing bowl and stir together. 

Now we are going to make the “creme filling” layer of our cookie shot. Pour the mixture into a small pan or baking dish that has either been very lightly oiled or lined with plastic wrap, and fill it about 1/2″ deep (use two pans if you don’t have one big enough to fit it all and still be only 1/2″ deep). Chill your layers for at least 2-3 hours until firm.  Once they are set, flip them upside down onto a cutting board or non-stick mat and lightly shake the pans until the layer falls out. I found that the jello in the lightly oiled pan was much easier to remove, but the plastic wrap version did work eventually as well. Use your circle cutter to cut out as many jello circles as you can fit. Pull up the excess around the circles to reveal your cut jello shot disks. Set aside for a moment.

Take your Oreo cookies, twist open, and use a knife or spoon to scrape out the filling. It’s up to you if you want to discard the filling, or grab a spoon and make yourself a human garbage disposal. I won’t tell either way. Place your jello disks between the two cookie halves, and you’ve got yourself a double-stuffed Oreo shot, my friend! I say the recipe makes 15-20 because it really depends on the size of circle cookie cutter you use. A smaller circle cutter would make more disks than a bigger one.

You could make the jello circles a day in advance if you wanted to save time on the day of your event, but I would wait until right before the party to assemble them so the crisp cookies don’t get too soggy (although I have to admit that didn’t stop me from having another one hours after I made them). Like I said, this is definitely my favorite jello shot that I’ve ever had, and it would be fun to serve them with a spiked milk drink or an adult milkshake to really round out the experience. Of course, whether or not you want to dunk your jello shot is totally up to you! xo. Laura

Credits // Author and Photography: Laura Gummerman. Photos edited with Stella from The Signature Collection.

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

Yield 18

Ingredients

1x2x3x

• ▢ 1 cup cake/vanilla-flavored vodka
• ▢ 1 cup white chocolate Godiva liqueur
• ▢ 1 cup milk
• ▢ 3 packets of unflavored gelatin
• ▢ 1 package of Oreo cookies
• ▢ small circle cookie cutters

Instructions

• Heat the milk over medium heat until warm (don't let it boil). Then slowly sprinkle in the gelatin while whisking the milk mixture. Don't worry if there are still a few small lumps that won't melt down, you can simply strain those out before adding the milk mixture to the next step (I always seem to have a few that just won't melt). Add your milk mixture to the vodka and Godiva liqueur in a separate mixing bowl and stir together.
• Now we are going to make the "creme filling" layer of our cookie shot. Pour the mixture into a small pan or baking dish that has either been very lightly oiled or lined with plastic wrap, and fill it about 1/2" deep (use two pans if you don't have one big enough to fit it all and still be only 1/2" deep). Chill your layers for at least 2-3 hours until firm. Once they are set, flip them upside down onto a cutting board or non-stick mat and lightly shake the pans until the layer falls out. I found that the jello in the lightly oiled pan was much easier to remove, but the plastic wrap version did work eventually as well. Use your circle cutter to cut out as many jello circles as you can fit. Pull up the excess around the circles to reveal your cut jello shot disks. Set aside for a moment.
• Take your Oreo cookies, twist open, and use a knife or spoon to scrape out the filling. It's up to you if you want to discard the filling, or grab a spoon and make yourself a human garbage disposal. I won't tell either way. Place your jello disks between the two cookie halves, and you've got yourself a double-stuffed Oreo shot, my friend! I say the recipe makes 15-20 because it really depends on the size of circle cookie cutter you use. A smaller circle cutter would make more disks than a bigger one.

Notes

You could make the jello circles a day in advance if you wanted to save time on the day of your event, but I would wait until right before the party to assemble them so the crisp cookies don't get too soggy (although I have to admit that didn't stop me from having another one hours after I made them).