Sometimes a cocktail makes the perfect dessert, particularly if the recipe includes Mozart Chocolate Cream Liqueur, cookie dough liqueur and ponche de crema, all rounded out by peanut butter-washed scotch.
Add all the ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into a collins glass filled with ice.
Garnish dark chocolate shavings.
*Peanut butter-washed scotch: Mix 2 tbsp of peanut butter with 1 cup of scotch. Stir and let rest for 48 hours. Stir again and place in the freezer for 8 hours. Scoop the fat from the top and strain with a cheesecloth.
**Cookie dough liqueur: In a large bowl or container, combine 1 cup of edible cookie dough, 1 bottle of everclear (or another high-proof clear spirit) and 3 tsp of cookie dough extract (water soluble). Stir and let sit for 24 hours. Stir again and place in the freezer for 8 hours. Scoop the fat from the top and strain with a cheesecloth.