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Easter Basket Cookie Cups Recipe

A delicious peanut butter cookie cup filled with homemade buttercream frosting and topped with 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

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup shortening
  • 1 cup peanut butter
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 cup milk
  • 3 1/2 cups flour
  • 2 tsp baking soda

Buttercream Frosting

  • 1/2 cup unsalted butter
  • 3-4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla
  • food coloring

Instructions

Cookie Cup

  1. 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.

  2. With a large cookie scoop, place dough in the cup of a greased muffin tin.
  3. Using a tart press or something similar make an indent into each scoop. This will help mold the dough into the muffin cup.
  4. Bake at 350 for 10-12 minutes. They will rise when baking and will set down once taken out of the oven. Let cool completely.

Frosting

  1. 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.
  2. Pipe your frosting into your cookie cups and top with Peanut Butter M&Ms. ENJOY!

Recipe Video

Nutrition Facts
Easter Basket Cookie Cups Recipe
Amount Per Serving
Calories 373 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 262mg 11%
Potassium 113mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 5g 10%
Vitamin A 2.9%
Calcium 2.4%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.