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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Servings 6

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ingredients 4
Prep Time 10 min
Total Time 25 min

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

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Directions

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.