Easter Basket Cookie Cup +VIDEO

Easter Basket Cookie Cup +VIDEO

Peanut Butter Easter Basket Cookie Cups are filled with homemade buttercream frosting and topped with festive Easter egg candy.

These Easter Cookie Cups are super easy and the perfect Easter dessert. For more Easter cookies, try Carrot Cake Cookies, Bird’s Nest Sugar Cookies, and Peppermint Blossoms.

Easter Basket Cookies

Easter is almost here! ! I feel like the holidays are going too fast for me and I’m trying to make sure my kids do some fun Easter activities before the holidays. We at least try to do the annual luminous egg hunt. It has become a tradition and even my hubby and I enjoy participating in this fun activity.

Another thing I love to get the kids involved in is making holiday Easter gifts! This Easter Basket Cookie Cup recipe is perfect! We make this dessert every year and the kids love it with frosting and M&Ms on top. Not only are these cookie baskets cute and festive, they’re delicious too!

Whenever we make these for a family Easter gathering, they are one of the first things to disappear!

They are so easy!

What I love about these cookie cups is how easy they are to make! Do not roll, cut or cool this cookie dough! All you have to do is make cookie dough (or use pre-made cookie dough to simplify it even further), spoon into muffin tins, bake and decorate!

Presentations look so fancy that no one will ever know how easy they are to make! It was so easy, I had all my kids help me count out three Easter egg candies and put them on top of the frosting. It’s a festive event and a treat – win, win! 😉

cookie cup

batter. In a mixing bowl, combine sugar, shortening, peanut butter, salt, and vanilla. Stir well. Add eggs and milk and beat until creamy. Stir in flour and baking soda.

scoop. Using a large cookie scoop, place the dough in a greased muffin tin.

according to. Use an acid press or similar to make an indent on each scoop. This will help shape the dough into muffin cups.

Bake + cool. Bake at 350°F for 10-12 minutes. They rise as they bake and fall once removed from the oven. Let it cool completely.

frost

mix. In a large bowl combine butter, milk, vanilla and 2 cups powdered sugar. Blend until smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.

pipeline. Pour frosting into cookie cups and sprinkle peanut butter M&MS on top. Please enjoy!

Tips + Variations

For a change, use your own favorite peanut butter cookie recipe, or any cookie dough!

Muffin tin size: I used a regular size muffin tin, but you could easily use mini muffin tins. Just reduce the cooking time to 5-7 minutes. Mini cookie cups work great if you’re trying to feed a large crowd, or if you’re trying to minimize how much candy your kids eat for Easter. 😉

store information

shop Keep in an airtight container for 3 days.

If you want them to last longer, you can freeze They are 3-4 months old.

preferably freeze They won’t frost if you make them ahead of time. But if they are already decorated, you can put them on the pan individually, uncovered, then snap freeze them for a few hours to firm up the frosting, then stack them in an airtight container or wrap them in plastic wrap and foil pack.

For more delicious Easter treats, check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 10 minutes

Total time 20 minutes

Serving Size 24

Calories 373 kcal

by Lil’ Luna

cookies

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

Buttercream Frosting

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

cookie cup

• In a mixing bowl, combine sugar, shortening, peanut butter, salt, and vanilla. Stir well. Add eggs and milk and beat until creamy. Stir in flour and baking soda.

• Using a large cookie scoop, place the dough in a greased muffin tin.

• Use an acid press or similar to make an indent on each scoop. This will help shape the dough into muffin cups.

• Bake at 350°F for 10-12 minutes. They rise as they bake and fall once removed from the oven. Let it cool completely.

frost

• In a large bowl combine butter, milk, vanilla and 2 cups powdered sugar. Blend until smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.

• Pour frosting into cookie cups and sprinkle peanut butter M&MS on top. Please enjoy!

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