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Spiked Peppermint Cookie Shooters

Blogger Jessica Walker from Little Miss Bossy shares a holiday cookie dessert with a kick. Crushed peppermint sugar cookies topped with spiked whipped cream and drizzled with hot fudge topping make a tasty and easy holiday dessert!

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  • prep time 10 min
  • total time 25 min
  • ingredients 4
  • servings 6
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated peppermint sugar cookies
1
cup heavy whipping cream
2
tablespoons peppermint schnapps
12
tablespoons hot fudge topping, warmed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bake cookies as directed on wrapper; cool completely. In large resealable food-storage plastic bag, place cookies. Reseal bag; coarsely crush cookies with rolling pin.
  • 2 In chilled medium bowl, beat whipping cream and schnapps with electric mixer on high speed until stiff peaks form.
  • 3 To make shooters, divide half of the cookie crumbs evenly among six (8-oz) bar glasses. In each glass, spoon 2 tablespoons whipped cream over cookie crumbs; drizzle with 1 tablespoon topping.
  • 4 Repeat layers, ending with topping. Serve immediately.
  • 1 Bake cookies as directed on wrapper; cool completely. In large resealable food-storage plastic bag, place cookies. Reseal bag; coarsely crush cookies with rolling pin.
  • 2 In chilled medium bowl, beat whipping cream and schnapps with electric mixer on high speed until stiff peaks form.
  • 3 To make shooters, divide half of the cookie crumbs evenly among six (8-oz) bar glasses. In each glass, spoon 2 tablespoons whipped cream over cookie crumbs; drizzle with 1 tablespoon topping.
  • 4 Repeat layers, ending with topping. Serve immediately.

EXPERT TIPS

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Expert Tips

For added variety, you can substitute vanilla ice cream for the whipped cream.

If you prefer, 1/4 teaspoon peppermint extract can be substituted for the peppermint schnapps.

Nutritional information

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