These Peanut Butter Pie Dessert Shooters are the perfect bite-sized indulgence, blending creamy richness with a delightful crunch. In just 30 minutes, you can create a dessert that’s as elegant as it is irresistible, with layers of velvety peanut butter filling and a buttery graham cracker base.
Each shooter is a harmonious mix of sweet and salty flavors, topped with a fluffy whipped cream finish that melts in your mouth. Ideal for parties or a quick treat, they’re portioned perfectly to satisfy your sweet tooth without overdoing it. Plus, their compact size makes them easy to serve and enjoy, leaving everyone reaching for seconds.
What makes these shooters truly special is their luscious texture and balanced flavor profile. The smooth peanut butter filling is decadently rich, while the graham cracker crumbs add a satisfying crunch. A hint of vanilla and a touch of sweetness from the whipped cream create a dessert that’s both comforting and sophisticated.
At just 187 calories per shooter, they’re a guilt-free way to indulge in something truly special. Whether you’re hosting a gathering or treating yourself, these shooters are sure to impress with their simplicity and charm. Ready in no time, they’re proof that great things come in small packages!
Ingredients for Peanut Butter Pie Dessert Shooters
- Crusts:
- 13 Oreo cookies
- 2 Tablespoons (28 g) butter, melted
- Chocolate Layer (optional):
- 1 cup (170 g) semisweet chocolate chips (or substitute with ½ cup pre-made cold/room-temperature hot fudge sauce)
- ½ cup (118 ml) heavy cream
- Peanut Butter Filling:
- 12 oz (340 g) cream cheese, softened
- 1 ½ cups (375 g) creamy peanut butter
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (250 g) powdered sugar
- 12 oz thawed Cool Whip topping + additional 4 oz for topping (about 4.5-5 cups total)
Step-by-Step Instructions
- Prepare the Crust: In a food processor, pulverize 10 Oreo cookies into fine crumbs. Remove 2 Tbsp of crumbs for later garnish. Add melted butter and process until combined. Press about 1 teaspoon of the mixture into the bottom of each shot glass. Set aside.
- Make the Chocolate Layer (optional): In a small saucepan, combine chocolate chips and heavy cream over medium-low heat. Stir frequently until melted and smooth. Let sit for 5 minutes, then spoon a thin layer (1-2 Tbsp) into each shot glass. Set aside.
- Prepare the Peanut Butter Filling: In a stand mixer with a paddle attachment, cream together softened cream cheese and peanut butter. Add vanilla extract, then gradually mix in powdered sugar, scraping the bowl as needed. On low speed, stir in 12 oz of Cool Whip until well combined.
- Assemble the Shooters: Transfer the peanut butter filling into a large plastic bag (Ziploc). Cut a 1-inch corner off the bag and pipe the filling over the chocolate layer, filling each glass nearly to the top. Top with additional Cool Whip and sprinkle with reserved cookie crumbs, if desired.
- Chill and Serve: Refrigerate the shooters in an airtight container until ready to serve. Enjoy your creamy, decadent dessert!
Creative Topping Ideas to Elevate Your Shooters
While the recipe suggests sprinkling Oreo crumbs on top, you can get creative with other toppings! Try drizzling melted peanut butter or chocolate sauce for extra indulgence. Crushed peanuts, mini chocolate chips, or even a sprinkle of sea salt can add texture and flavor. For a festive touch, add a dollop of whipped cream and a maraschino cherry.
Perfect Serving Suggestions for Any Occasion
These Peanut Butter Pie Dessert Shooters are ideal for parties, potlucks, or even as a fun family treat. Arrange them on a decorative tray for a stunning presentation. Pair them with coffee or milk for a delightful dessert experience. They’re also great for portion control—guests can enjoy a sweet bite without overindulging.
Storage Tips to Keep Your Shooters Fresh
Store the shooters in an airtight container in the refrigerator for up to 3 days. If you’re making them ahead of time, wait to add the Cool Whip topping and cookie crumbs until just before serving to maintain their texture. Avoid freezing, as the filling may separate and lose its creamy consistency.
Time-Saving Hacks for Busy Bakers
To save time, use pre-made Oreo cookie crumbs instead of pulverizing whole cookies. You can also swap the homemade chocolate layer with store-bought hot fudge sauce for a quicker option. If you’re short on time, skip the piping bag and simply spoon the peanut butter filling into the shot glasses—it’ll still taste amazing!
Equipment Guidance for Effortless Prep
A food processor makes quick work of the Oreo crumbs, but a resealable bag and rolling pin work just as well. A stand mixer is ideal for the peanut butter filling, but a hand mixer or even a sturdy whisk will do the trick. Use a piping bag or a plastic bag with the corner snipped off for a neat and professional look.
Peanut Butter Pie Dessert Shooters
Ingredients
Crusts
- 13 Oreo cookies
- 2 Tablespoons butter melted
Chocolate Layer (optional, you may omit or instead use ½ cup pre-made hot fudge sauce [cold or at room temperature] and swirl the sides of the glass)
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Peanut Butter Filling
- 12 oz cream cheese softened
- 1 1/2 cups creamy peanut butter
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 12 oz thawed Cool Whip topping + additional 4 oz for topping about 4.5-5 cups
Instructions
- In food processor, pulverize 10 Oreo cookies to fine crumbs.
- Remove 2 Tbsp of cookie crumbs to sprinkle on top of shooters later, set aside.
- Add melted butter and process until well-combined.
- Press about 1 teaspoon of crumb-mixture into the bottom of each shot glass, and set aside.
- Chocolate Layer
- Combine chocolate chips and heavy cream in a small saucepan over medium-low heat. Stir frequently until chocolate is melted and mixture is smooth.
- Remove chocolate sauce from heat and allow to sit for 5 minutes before spooning a thin layer (about 1-2 tablespoons) into each shot glass. Set shot glasses aside while you prepare the peanut butter filling.
- Peanut Butter Filling
- In stand-mixer fitted with a paddle attachment, cream together cream cheese and peanut butter.
- Add vanilla.
- Gradually add powdered sugar, scraping down sides of the bowl as needed to ensure all ingredients are well-combined.
- With mixer on low-speed, stir in cool whip.
- Fill a large plastic (Ziploc) baggie with your Peanut Butter Pie filling and cut about a 1″ long piece of the corner off.
- Pipe Peanut Butter Pie filling over chocolate, filling each shot glass just shy of the brim. Spoon remaining Cool Whip over tops, and sprinkle with cookie crumbs, if desired.
- Keep refrigerated in an airtight container until ready to serve.