Mini Cookie Butter Shooter Cups are an indulgent dessert that perfectly combines creamy cookie butter mousse with layers of crunchy cookie crumbs, all presented in a charming shooter cup. These single-serving treats are as visually appealing as they are delicious, making them an excellent choice for parties, holidays, or a quick after-dinner delight.
Why You’ll Love This Recipe
- Easy to Assemble: No baking required, and the steps are simple enough for any skill level.
- Perfectly Portable: Individual servings make them ideal for parties or events.
- Rich and Decadent: Combines smooth, creamy mousse with a satisfying crunch.
- Customizable: Swap out the cookie butter or toppings for different flavor profiles.
- Impressive Presentation: These shooter cups look elegant but require minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cookie butter (e.g., Biscoff spread)
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Crushed cookies (e.g., Biscoff cookies, graham crackers, or Oreos)
- Optional toppings: whipped cream, caramel drizzle, chocolate shavings, or crushed nuts
Directions
- Prepare the Cookie Crumbs: Crush the cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Set aside.
- Make the Cookie Butter Mousse: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the cookie butter until fully combined and creamy.
- Layer the Shooter Cups: Add a layer of crushed cookies to the bottom of each shooter cup. Pipe or spoon a layer of cookie butter mousse on top. Repeat the layers until the cups are filled, ending with mousse.
- Decorate the Cups: Top each cup with whipped cream and garnish with a sprinkle of cookie crumbs, a drizzle of caramel, or chocolate shavings.
- Chill Before Serving: Refrigerate the cups for at least 1 hour to allow the flavors to meld and the mousse to set. Serve chilled.
Servings and Timing
- Servings: Makes approximately 8-10 shooter cups
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Nut Butter Lovers: Replace the cookie butter with peanut butter or almond butter for a nutty twist.
- Choco-Cookie Delight: Use chocolate cookies for the crumb layers and add a drizzle of chocolate syrup on top.
- Salted Caramel: Add a pinch of sea salt to the mousse and top with caramel drizzle for a sweet and salty combo.
- Fruity Layers: Add a layer of diced fresh fruit, such as strawberries or bananas, for a refreshing contrast.
- Dairy-Free Option: Use coconut whipped cream and a dairy-free cookie butter alternative.
Storage/Reheating
- Storage: Store assembled shooter cups in the refrigerator for up to 3 days. Cover with plastic wrap to keep them fresh.
- Reheating: These cups are served chilled and do not require reheating.
FAQs
Can I use store-bought cookie crumbs?
Yes, pre-made cookie crumbs can save time and work just as well for this recipe.
What size cups should I use?
Small shooter cups, typically 2-3 ounces in size, are perfect for this dessert.
Can I make these ahead of time?
Yes, you can assemble the shooter cups up to 1 day in advance. Keep them refrigerated until ready to serve.
How do I ensure the mousse is smooth and creamy?
Make sure the heavy cream is cold before whipping and fold the cookie butter gently to avoid deflating the mousse.
Can I freeze these shooter cups?
It’s not recommended as the texture of the mousse may change when thawed.
Can I add layers of different flavors?
Absolutely! Try layering with chocolate mousse, caramel sauce, or fruit preserves for added variety.
What if I don’t have a piping bag?
Use a zip-top bag with a corner snipped off or simply spoon the mousse into the cups.
Are there gluten-free options for this recipe?
Yes, use gluten-free cookies for the crumb layers and ensure the cookie butter is gluten-free.
Can I make a larger version of this dessert?
Yes, layer the mousse and crumbs in a trifle dish or a larger glass for a family-style dessert.
What toppings pair best with this dessert?
Whipped cream, caramel drizzle, chocolate shavings, or even a dusting of cinnamon work wonderfully.
Conclusion
Mini Cookie Butter Shooter Cups are an effortlessly elegant dessert that’s sure to impress. With layers of creamy mousse and crunchy cookie crumbs, these no-bake treats are a hit for any occasion. Customize them to suit your preferences and enjoy the delightful combination of flavors and textures in every spoonful!
Print
Mini Cookie Butter Shooter Cups
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8–10 mini cups 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: International
Description
Mini Cookie Butter Shooter Cups are the ultimate no-bake dessert. With layers of creamy cookie butter filling, crunchy cookie crumbs, and a touch of whipped cream, these bite-sized treats are perfect for parties, potlucks, or a sweet indulgence any time!
Ingredients
For the cookie butter filling:
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (120 g) cookie butter (such as Speculoos or Biscoff)
- 1/2 teaspoon vanilla extract
For the cookie layers:
- 1 cup (100 g) crushed speculoos or ginger snap cookies
For the whipped topping:
- 1/2 cup (120 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
For garnish (optional):
- Additional cookie crumbs
- Mini cookie pieces
- Caramel drizzle
Instructions
Step 1: Prepare the cookie butter filling
- In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
- In a separate bowl, beat the cookie butter and vanilla extract until smooth.
- Gently fold the whipped cream into the cookie butter mixture until fully combined. Refrigerate while preparing the other components.
Step 2: Make the whipped topping
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag and refrigerate until ready to use.
Step 3: Assemble the shooter cups
- Add a layer of crushed cookies to the bottom of each mini shooter cup.
- Pipe or spoon a layer of the cookie butter filling on top of the cookie crumbs.
- Repeat the layers (cookie crumbs, then filling) until the cup is almost full, ending with the filling on top.
Step 4: Add the topping
- Pipe a dollop of whipped cream onto each shooter cup.
- Garnish with cookie crumbs, mini cookie pieces, or a drizzle of caramel for extra flair.
Step 5: Chill and serve
- Refrigerate the shooter cups for at least 1 hour to set before serving. Serve chilled.
Notes
- Make-ahead option: Assemble the shooter cups up to a day in advance and keep refrigerated. Add the whipped cream topping just before serving for the freshest presentation.
- Substitutions: Use graham crackers or chocolate cookies if speculoos are unavailable.
- Serving size: Use mini shooter cups, dessert shot glasses, or small ramekins for individual servings.