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–+ servings
Benjamin

Quick & Easy Easter Basket Cookie Cup

These Quick & Easy Easter Basket Cookie Cups are the perfect sweet treat for your Easter celebration! A soft and chewy peanut butter cookie cup is topped with fluffy green buttercream frosting and pastel-colored candy eggs, creating a fun and festive dessert. Perfect for kids and adults alike, these adorable cookie cups bring the joy of Easter to your table with minimal effort and maximum flavor!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookie cups
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookie Cups:
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup shortening
  • 1 cup creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼ cup milk
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
For the Buttercream Frosting:
  • ½ cup unsalted butter softened
  • 3-4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • Green food coloring
  • Peanut butter M&M's or candy eggs for decoration

Method
 

  1. Preheat and Prepare – Preheat the oven to 350°F (175°C). Lightly grease a muffin tin.
  2. Make the Cookie Dough – In a large bowl, beat together granulated sugar, brown sugar, shortening, peanut butter, salt, and vanilla extract until smooth. Add eggs and milk, mixing until fully incorporated. Gradually mix in flour and baking soda until a soft dough forms.
  3. Form the Cookie Cups – Using a cookie scoop, place dough portions into each muffin tin cup. Use a tart press or your fingers to create an indent in the center of each dough ball.
  4. Bake – Bake for 10-12 minutes until golden. Allow to cool in the muffin tin before removing. The centers may rise during baking but will settle upon cooling.
  5. Make the Frosting – In a separate bowl, beat softened butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla extract. Add green food coloring and continue mixing until smooth.
  6. Decorate – Pipe the green frosting onto the cooled cookie cups using a grass or star piping tip. Place 2-3 peanut butter M&M's or candy eggs on top of each frosted cookie cup.
  7. Serve and Enjoy – Let the frosting set before serving. Store leftovers in an airtight container.

Notes

    • If you don’t have a tart press, use the back of a spoon to shape the cookie cups.
    • Substitute peanut butter cookie dough with sugar cookie or chocolate cookie dough for variety.
    • Use toasted coconut flakes instead of frosting for a fun "nest" effect.
    • Refrigerate decorated cookie cups for up to 3 days or freeze undecorated ones for up to 3 months.

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