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.
Ingredients
Cookie
- 1 cup sugar
- 1 cup brown sugar
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup milk
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
Buttercream Frosting
- 1/2 cup unsalted butter
- 3-4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- food coloring
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
Nutrition
Calories: 373kcalCarbohydrates: 48gProtein: 5gFat: 18gSaturated Fat: 5gCholesterol: 24mgSodium: 262mgPotassium: 113mgFiber: 1gSugar: 33gVitamin A: 145IUCalcium: 24mgIron: 1.2mg
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