Easter Basket Cookie Cups

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:

Easter Basket Cookie Cups Recipe

4.87 from 15 votes
20 minute Peanut butter Easter Basket Cookie Cups are filled with homemade buttercream frosting and topped with festive Easter egg candies.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 373 kcal
Author Lil’ Luna

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

Video

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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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Comments:

    1. I think it would be just fine, and think an equal substitution would work. If you try it, could you let me know how it goes so others who have the same question can do it?

  1. Did you use a regular muffin tin or a mini muffin tin? And how many does this recipe make? Thanks! These are super cute and look yummy.

    1. I used a regular size one, but could definitely be made in the mini ones. Thank you and hope you’ll give them a try!

      1. How many regular muffin cookies does this make? Please reply, this question has been asked several times. Thanks

        1. I made these today and I got about 22 ice cream scoop size cups. I made them in regular size muffin pans

  2. Could there be a way to make these without the peanut butter – more of a vanilla cookie – for kids who can’t eat nuts?

  3. 5 stars
    For everyone asking, I just made these, and I got 24 regular muffin tin size AND 24 mini muffin tin size. So…this recipe makes a ton. If you don’t need that many, you can probably easily cut the recipe in half. And they taste great, too!!

  4. 5 stars
    These were great! I loved the consistency, it was just like a wanted, similar to a cookie bar. I added dark chocolate chips, which were a hit. The final product turned out just like the photos, so cute! Thanks for the recipe!

    1. I haven’t not tried making them without the peanut butter. Is it for allergies? You could try almond butter or I would just google good substitutes for peanut butter. I hope you find something! They are so good!

  5. How many was this supposed to make?
    Also for pregnant forgetful moms, please add food coloring to the grocery list/ingredient list. We had white frosting! Thanks for sharing !

  6. 5 stars
    I will be making these for Easter for sure!! they are amazing! They are soft & that buttercream frosting is to die for! They will be a hit!

  7. 5 stars
    The cutest ever easter dessert! So simple and yet so delICious. I love making something knowing that if I want to change it up i can but this is so adorable!

  8. 5 stars
    I made these for an easter party and they were a hit! Everyone wanted the recipe! so cute, EAst and tastes good

  9. 5 stars
    What a really fun Easter cookie! I think the peanut butter cookie paIrs well with the sweet topping-So well i always reach for a second. ?

  10. 3 stars
    So disappointed. These are so cute but just didn’t turn out without major revisions.
    First – Although I got 28 out of the recipe, I lost at least 6 because they were severely underdone. I tried putting them back to try and save them but they ended up as a large peanut butter cookie (in pieces.) I baked my second tray for at least 15-20 minutes and they were much better.
    The frosting was too soft and too sweet for my taste. I ended up putting a little salt in it to cut the sugar. It was so soft (despite additional sugar) that I had to put it in the fridge before I could even pipe it.
    The taste of the basket is very good (when it’s cooked properly.)

  11. Trying to figure out if the easter egg baskets are cooked enough. I made them in to 24 so they were very full cups. The edges look a bit browned but the centers still looks and feel very soft… I put them in for 13 took them out and then put them back in for another 3 minutes… not sure if I should stick them back in… please help ?

    1. How did they turn out? I did 24 as well & in my oven they take about 12 min. Ovens are all different, so they may have needed a little more in yours. Hope they turned out 🙂

  12. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    1. You could! Jut keep in mind, cookies made with butter may not rise as much and may spread a bit more. But they will have a rich buttery taste. Cookies made with shortening will result in a cookie that bakes higher and holds its shape better during baking. So that may affect the cookie cup slightly in flavor and texture, but should still be delicious!!