Description
Creamy mini cookie butter shooter cups blend indulgent Biscoff spread with silky cream cheese and whipped topping. Delightful bite-sized desserts deliver rich, smooth flavors that melt perfectly on your palate, making each spoonful a delectable treat you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) heavy whipping cream
- ½ cup (120 g) cookie butter (such as Speculoos or Biscoff)
- 1 cup (100 g) crushed speculoos or ginger snap cookies
Sweeteners and Flavor Enhancers:
- ¼ cup (30 g) powdered sugar
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon vanilla extract
Garnish (Optional):
- Additional cookie crumbs
- Mini cookie pieces
- Caramel drizzle
Instructions
- Prepare a cold mixing vessel and whisk the cream with powdered sugar until it develops delicate, billowy peaks that softly curl when the whisk is lifted.
- In a separate container, thoroughly blend the cookie butter and vanilla extract, creating a silky, uniform mixture with no visible lumps.
- Carefully incorporate the whipped cream into the cookie butter base, using a gentle folding technique to maintain the airy texture. Ensure complete integration without deflating the mixture.
- Transfer the combined cream mixture to the refrigerator, allowing it to chill and set while assembling the remaining components of the dessert.
- Select small serving glasses or shooter cups as the presentation vessels for the delicate dessert.
- Crush graham crackers into fine, uniform crumbs to create a textural base layer for the shooters.
- Sprinkle the graham cracker crumbs evenly across the bottom of each serving cup, creating a compact foundation.
- Retrieve the chilled cookie butter cream from the refrigerator and transfer it to a piping bag fitted with a decorative tip.
- Carefully pipe the cream mixture into each prepared cup, creating elegant swirls that reach nearly to the top of the glass.
- For a finishing touch, dust the surface with additional crushed graham crackers or a light sprinkle of ground cinnamon.
- Chill the completed shooter cups for at least 30 minutes to allow the flavors to meld and the texture to set perfectly before serving.
Notes
- Chill your mixing bowl and whisk beforehand to help the cream whip faster and achieve fluffier peaks more easily.
- Soften cookie butter slightly at room temperature to make mixing smoother and prevent lumps in the filling.
- Use a light folding technique when combining whipped cream and cookie butter to maintain the airy texture and prevent deflating the mixture.
- Consider using a piping bag for neat, professional-looking shooter cup presentations, which allows for precise and elegant filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 110 mg