Easter Basket Cookie Cups Recipe

Easter Basket Cookie Cups Recipe

How To Make Easter Basket Cookie Cups

Peanut butter cookie cups are filled with buttercream frosting and decorated with Easter egg candies for a colorful and yummy spring treat.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



For Cookie:

  • 1cupsugar
  • 1cupbrown sugar
  • 1cupshortening
  • 1cuppeanut butter
  • 1tspsalt
  • 1tspvanilla
  • 2eggs
  • ¼cupmilk
  • cupsflour
  • 2tspbaking soda

For Buttercream Frosting:

  • ½cupunsalted butter
  • 3cupspowdered sugar
  • ¼cupmilk
  • 1tspvanilla
  • food coloring


  1. 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.

  2. With a large cookie scoop, place dough in the cup of a greased muffin tin.

  3. Using a tart press or something similar make an indent into each scoop. This will help mold the dough into the muffin cup.

  4. Bake at 350 degrees for 10 to 12 minutes. They will rise when baking and will set down once taken out of the oven. Let cool completely.

  5. Combine butter, milk, vanilla and 2 cups of the powdered sugar in a large bowl. Mix for about 5 minutes till smooth and creamy. Then add the remaining powdered sugar and food coloring of choice.

  6. Pipe the frosting into cookie cups and top with Peanut Butter M&Ms. ENJOY!


  • Calories: 362.85kcal
  • Fat: 18.58g
  • Saturated Fat: 5.91g
  • Trans Fat: 1.29g
  • Monounsaturated Fat: 7.49g
  • Polyunsaturated Fat: 4.05g
  • Carbohydrates: 45.85g
  • Fiber: 1.03g
  • Sugar: 30.34g
  • Protein: 4.93g
  • Cholesterol: 24.01mg
  • Sodium: 188.42mg
  • Calcium: 22.30mg
  • Potassium: 101.31mg
  • Iron: 0.53mg
  • Vitamin A: 40.42µg
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