13 Oreo cookies

2 tbsp (28 g) butter, melted

1 cup (170 g) semisweet chocolate chips (optional)

1/2 cup (118 ml) heavy cream (optional)

12 oz (340 g) cream cheese, softened

1 1/2 cups (375 g) creamy peanut butter

1 tsp (5 ml) vanilla extract

2 cups (250 g) powdered sugar

12 oz Cool Whip topping, thawed (plus 4 oz extra for topping, about 4.5–5 cups total)

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Crush the Oreo cookies into fine crumbs and mix with melted butter until the texture resembles wet sand. Press into the bottom of serving glasses to form the crust.
If making the chocolate layer, heat the heavy cream until just simmering, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Spoon a little over the crusts or swirl fudge sauce inside the glasses.
Beat softened cream cheese and peanut butter together until smooth. Add vanilla extract and powdered sugar, mixing until well combined.
Fold in the thawed Cool Whip until light and fluffy.
Pipe or spoon the peanut butter filling into the glasses over the crust (and chocolate, if using).
Top each shooter with extra Cool Whip and garnish with crushed Oreos, mini peanut butter cups, or chocolate drizzle if desired.
Refrigerate for at least 1–2 hours before serving.

Recipe makes about 12–14 shooters depending on glass size.

Can be made a day in advance and kept chilled.

Use gluten-free sandwich cookies for a gluten-free version.

Do not freeze texture will change after thawing.

Can substitute Cool Whip with stabilized whipped cream.