Peanut Butter Pie Dessert Shooters

Peanut Butter Pie Dessert Shooters! I always use these disposable 2oz shot glasses from Amazon(affiliate link)
Prep Time 30 minutes
Total Time 30 minutes
Servings 24
Author Sam Merritt



  • 13 Oreo cookies
  • 2 Tablespoons butter melted, 28g

Chocolate Layer (optional, you may instead use 1/2 cup pre-made hot fudge sauce [cold or at room temperature] and swirl the sides of the glass)

  • 1 cup semisweet chocolate chips 170g
  • 1/2 cup heavy cream 118 ml
  • 12 oz cream cheese softened, 340g
  • 1 cups ½ creamy peanut butter 375g
  • 1 tsp vanilla extract 5ml
  • 2 cups powdered sugar 250g
  • 12 oz thawed Cool Whip topping + additional 4 oz for topping about 4.5-5 cups


  • 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.

Peanut Butter Filling

  • In stand-mixer fitted with a paddle attachment, cream together cream cheese and peanut butter.
  • Add vanilla.
  • Gradually add 10x 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. Set filling aside.
  • Return to your prepared shot glasses and spoon a thin layer (about 1-2 tablespoons) of chocolate sauce over the Oreo crusts.
  • 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.