Spiked Peppermint Cookie Shooters

  • Prep 10 min
  • Total 25 min
  • Ingredients 4
  • Servings 6
Spiked Peppermint Cookie Shooters


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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