Java Rum Chata Shooters with Toasted Marshmallows |
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Java Rum Chata Chocolate Shooters

Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Little Rusted Ladle


  • 8 ozs. coffee prepared and refrigerated
  • 8 ozs. Rum Chata liquor
  • 2 ozs. brandy
  • 1 tsp. pure vanilla extract
  • 1/2 c. prepared cookie butter
  • 12 ea. prepared chocolate cookie cups
  • 6 whole marshmallows cut in half


  • In a medium bowl, combine coffee, Rum Chata and vanilla until well blended. Refrigerate until ready to serve.
  • Spoon cookie butter into a small resealable freezer bag. Seal, removing as much air as possible. Cut one tip from a corner of the bag, then pipe about two teaspoons into the bottom of each chocolate cup.
  • Pour coffee mixture into each cup, filling to 3/4 full.
  • spray a small baking sheet lined with foil with non-stick spray. Place marshmallow halves cut side down on the baking sheet.
  • Broil on top rack until tops are a deep brown. Place one half on top of each glass and serve.