Peanut Butter Pie Shooters (10-Minute Recipe)

Ah, dessert shooters. Whoever first thought of divvying up desserts into shot glass-sized servings is on my list of heroes (right up there with the first person who decided to put cookie dough in ice cream).  I’ve made a couple of different versions of dessert shooters in the past, but these peanut butter pie ones are my favorite.

Peanut Butter Pie Shooters

Servings 20


  • 1 cup creamy peanut butter
  • 8 ounces cream cheese (can use reduced fat)
  • 14 ounce can sweeten condensed milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream (or whipped cream)
  • 16 Oreos (or other similar cookies), crushed
  • 5 tablespoons melted butter
  • sea salt for sprinkling (optional)



  • Beat cream cheese and peanut butter until smooth.
  • Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
  • Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
  • Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups.
  • Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs).
  • Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.



Note: Peanut Butter Pie Shooters will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

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