Easter Basket Cookie Cups Recipe
20 minute Peanut butter Easter Basket Cookie Cups are filled with homemade buttercream frosting and topped with festive Easter egg candies.
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.
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!
Calories: 373kcalCarbohydrates: 48gProtein: 5gFat: 18gSaturated Fat: 5gCholesterol: 24mgSodium: 262mgPotassium: 113mgFiber: 1gSugar: 33gVitamin A: 145IUCalcium: 24mgIron: 1.2mg