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–+ servings
Easter Basket Cookies on white cake stand.
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4.95 from 39 votes

Easter Basket Cookies Recipe

Easter Basket Cookies bake into soft peanut butter cookie cups filled with buttercream and topped with M&Ms, a yummy, festive and quick Easter dessert.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Kristyn Merkley

Ingredients

Cookie

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ¼ cup milk
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda

Buttercream Frosting

  • ½ cup unsalted butter
  • 3-4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • food coloring
  • peanut butter M&Ms

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

Notes

Lightly grease the muffin tin and chill scooped dough 10 minutes for cleaner basket walls.
Press deep, even wells with a tart press or measuring cup; re press gently right after baking if centers puff.
Cool cookie cups completely before frosting so buttercream stays fluffy.
Color frosting in two or three shades and pipe with a grass tip or a simple round tip for easy basket effects.
Make ahead, bake cups up to 2 days in advance and store airtight; frost the day of serving. Leftovers keep 2 to 3 days covered at room temp.

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