NUTTER BUTTER Shooters

Milk and cookies get a major upgrade with these no-bake peanut butter mini cups.  Made from crushed cookies, they make the perfect vessels to hold a shot of milk.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 21 NUTTER BUTTER Cookies (peanut shape), divided
  • ¼ cup butter, melted
  • 2 Tbsp. creamy peanut butter
  • 3 oz. semi-sweet baking chocolate
  • ⅔ cup chocolate milk

Nutrition facts

Recipe Tips

1

Cut 5 cookies in half; reserve for later use. Finely crush remaining cookies; mix with butter and peanut butter until blended.

2

Spray insides of 10 (3-oz.) paper cups with cooking spray.

3

Spoon 3 Tbsp. cookie crumb mixture into each prepared cup. Use back of small spoon to press crumb mixture onto bottoms and up sides of cups to within 1/2 inch of top edges of cups. Refrigerate 30 min.

4

Melt chocolate. Use back of separate small spoon to spread melted chocolate onto insides of cookie crumb cups. Refrigerate 1 hour.

5

Peel paper cups off cookie cups. When ready to serve, spoon about 1 Tbsp. milk into each cup. Served with reserved cookie halves for dunking.