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20 minute Peanut butter Easter Basket Cookie Cups are filled with homemade buttercream frosting and topped with festive Easter egg candies.

These Easter cookie cups are SO simple and make the perfect Easter dessert. For more Easter cookies, try Carrot Cake Cookies, Bird’s Nest Sugar Cookies, and Easter Cookies.

Easter Basket Cookie Cups frosted with egg candy on top.


Easter Basket Cookies

Easter is almost here!! I feel like the holiday just snuck up on me wayyy too fast, and I’m trying to make sure my kids do some fun Easter activities before it comes.

We at least try to do our annual Glow-in-the-Dark Egg Hunt. It has become tradition, and even the hubby and I like taking part in this fun activity.

Something else I love to involve the kids in is making festive Easter treats! This recipe for Easter Basket Cookie Cups is perfect for that!

We make a tasty dessert every year, and the kids especially love these! They enjoy frosting them and placing the M&M’s on top. Not only are these cookie baskets cute and festive, but they’re yummy too!

Whenever we make these for family Easter get togethers, they are one of the first things to disappear!

Easter Basket Cookie Cups pressed in muffin tin

HOW TO MAKE

What I love about these cookie cups is how EASY they are to make!

No rolling, cutting, or chilling this cookie dough! All you have to do is make the peanut butter cookie dough (or use pre-made cookie dough to simplify even more), scoop into a muffin tin, bake, and decorate!

The presentation looks so fancy that no one will ever know how easy they were to make! So easy that I let all of my littles help count out three Easter egg candies and place them on top of the frosting. It’s a festive activity and a treat all in one – win, win! 😉

COOKIE CUP

BATTER. In a mixing bowl or stand mixer, combine sugars, shortening, peanut butter, salt and vanilla. Mix well. Add eggs and milk, mix until creamy. Fold in flour and baking soda.

SCOOP. With a large cookie scoop, place dough in the cup of a greased muffin tin.

PRESS. Using a tart press or something similar make an indent into each scoop. This will help mold the dough into the muffin cup.

BAKE + COOL. Bake at 350°F for 10-12 minutes. They will rise when baking and will set down once taken out of the oven. Let cool completely.

FROSTING

MIX. Combine butter, milk, vanilla and 2 cups of your powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.

PIPE. Pipe your frosting into your cookie cups and top with Peanut Butter M&Ms. ENJOY!

Green frosting for Easter Basket Cookie Cups.

Tips + Variations

Change things up and use your own favorite Peanut Butter Cookie recipe, or ANY cookie dough for that matter!

Muffin tin size: I use a regular sized muffin tin, but you can easily use a mini muffin tin. Just reduce the cooking time to 5-7 minutes. The mini cookie cups work great if trying to feed a large crowd, or if you are trying to minimize how many sweets the kids have on Easter. 😉

Piped green frosting on Easter Basket Cookie Cups

Storing Info

STORE in an airtight container for 3 days.

If you want to make them last a little longer, you can FREEZE them for 3-4 months.

It’s best to FREEZE them unfrosted, if you’re making them ahead of time. But if they’re already decorated, you can set them individually on a sheet pan, uncovered, and flash freeze them for a couple hours to harden up the frosting, then stack them in an airtight container or wrap in plastic wrap and foil.

Easter Basket Cookie Cups on a white plate

For more yummy Easter treats, check out:

5 from 8 votes

Easter Basket Cookies Recipe

By: Lil’ Luna
20-minute peanut butter Easter basket cookies are filled with homemade buttercream frosting and topped with festive Easter egg candies.
Servings: 24
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Cookie

Buttercream Frosting

Instructions 

Cookie Cup

  • In a mixing bowl, combine sugars, shortening, peanut butter, salt, and vanilla. Mix well. Add eggs and milk, and mix until creamy. Fold in flour and baking soda.
  • With a large cookie scoop, place dough in the cup of a greased muffin tin.
  • Using a tart press or something similar make an indent into each scoop. This will help mold the dough into the muffin cup.
  • Bake at 350°F for 10-12 minutes. They will rise when baking and will set down once taken out of the oven. Let cool completely.

Frosting

  • Combine butter, milk, vanilla, and 2 cups powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
  • Pipe your frosting into your cookie cups and top with Peanut Butter M&Ms. ENJOY!

Video

Nutrition

Calories: 373kcal, Carbohydrates: 48g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 262mg, Potassium: 113mg, Fiber: 1g, Sugar: 33g, Vitamin A: 145IU, Calcium: 24mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




53 Comments

  1. I thought these were dry and not as flavorful as others I have made. I like to try new recipes but will go back to my usual . I bake a lot so no concerns I didn’t measure properly or anything.