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Spiked Peppermint Cookie Shooters

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  0 reviews
  • 10 min prep time
  • 25 min total time
  • 4 ingredients
  • 6 servings
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Crushed peppermint sugar cookies topped with hot fudge topping makes a tasty and easy holiday dessert!

Jessica Walker
November 22, 2011

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

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

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.

Nutrition Information

No nutrition information available for this recipe
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