Ingredients:
1 package Pillsbury Chocolate Chip Cookie dough1/2 cup warm water
1 envelope unflavored gelatin
1 (200 ml) bottle Kahlua Mudslide liquor
1/4 cup dark chocolate chips, melted (for cup rims)
6 tablespoons whipped cream (for garnish, if desired)
chocolate jimmies sprinkles (for garnish, if desired)
mini chocolate chips (for garnish, if desired)
3 straws, cut into small lengths (for garnish, if desired)
nonstick baking spray
Directions:
Spray six mini popover cups with nonstick BAKING spray (the sort with flour.) This will make it very easy to remove your cooled cookie cups without breaking them.Preheat oven to 350 degrees. Separate Pillsbury dough into 6 even balls. Form the balls around the bottom and sides of each popover cup.
Cover 6 wine corks with aluminum foil. Spray with nonstick baking spray. Place a cork in the center of each cookie cup. Bake for 11-15 minutes, or until the edges of the cookie cups are golden brown.
While cookies are baking, add warm water, gelatin, and mudslide liquor to a medium bow. Whisk until smooth, then place in fridge until slightly set up.
Remove cookie cups from oven and allow to cool completely before gently removing from popover cups. Dip the top of each cookie cup in melted chocolate chips. Spoon slightly-set mudslide jelly shot mixture into the center of each cup. Return to fridge and allow to set up completely, about 1 hour.
Top each cookie cup with whipped cream and sprinkle with jimmies and mini chocolate chips just before serving. Serve immediately!
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