Easter Basket Cookies Recipe

Introduction

These Easter Basket Cookies are a delightful treat combining a soft peanut butter cookie cup filled with colorful, creamy frosting. Perfect for spring celebrations, they’re fun to make and even more fun to eat!

Ingredients

• 1 cup sugar
• 1 cup brown sugar
• 1 cup shortening
• 1 cup creamy peanut butter
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• ¼ cup milk (for dough)
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ cup unsalted butter
• 3-4 cups powdered sugar
• ¼ cup milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Food coloring
• Peanut Butter M&Ms

Instructions

1. Step 1: Preheat your oven to 350°F and grease a muffin tin to prepare for the cookie cups.
2. Step 2: In a mixing bowl, combine sugar, brown sugar, shortening, peanut butter, salt, and vanilla extract. Mix well until smooth and creamy.
3. Step 3: Add eggs and ¼ cup milk to the mixture, beating until fully incorporated and creamy.
4. Step 4: Fold in the flour and baking soda gently until the dough is well combined.
5. Step 5: Using a large cookie scoop, place the dough into each cup of the greased muffin tin.
6. Step 6: Use a tart press or a similar tool to create an indent in each dough scoop to form the cookie cups.
7. Step 7: Bake the cookie cups for 10-12 minutes. They will rise while baking and settle as they cool. Allow them to cool completely before the next step.
8. Step 8: For the frosting, combine butter, ¼ cup milk, vanilla extract, and 2 cups of powdered sugar in a large bowl. Mix until smooth and creamy, about 5 minutes.
9. Step 9: Gradually add the remaining powdered sugar and your choice of food coloring to achieve the desired consistency and color.
10. Step 10: Pipe the frosting into the cooled cookie cups and top each with Peanut Butter M&Ms for a festive finish. Enjoy!

Tips & Variations

• For firmer frosting, chill it briefly before piping to help it hold shape better.
• Substitute creamy peanut butter with almond butter for a different nutty flavor.
• Try using different colors or types of candy on top to match any holiday or theme.

Storage

Store the cookie baskets in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the frosting firm, but bring to room temperature before serving. These cookies do not freeze well due to the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day or two in advance. Store them in an airtight container at room temperature. Add the frosting and toppings just before serving for best results.

What can I use instead of a tart press for shaping the cookie cups?

If you don’t have a tart press, try using the back of a small spoon or your fingers to gently press an indent in each dough scoop to form the cup shape before baking.

Easter Basket Cookies Recipe

Print Recipe

★★★★★

5 from 69 reviews

These Easter Basket Cookies are a festive and delicious treat perfect for spring celebrations. Soft cookie cups filled with creamy peanut butter frosting and topped with colorful Peanut Butter M&Ms make for an irresistible dessert that both kids and adults will love.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 1 cup sugar
• 1 cup brown sugar
• 1 cup shortening
• 1 cup creamy peanut butter
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• ¼ cup milk
• 3½ cups all-purpose flour
• 2 teaspoons baking soda

Frosting

• ½ cup unsalted butter
• 3–4 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• Food coloring (as desired)
• Peanut Butter M&Ms (for topping)

Instructions

1. Prepare the Cookie Dough: In a mixing bowl, combine the granulated sugar, brown sugar, shortening, creamy peanut butter, salt, and vanilla extract. Mix well until the mixture is smooth and creamy. Add the eggs and milk, then continue mixing until fully incorporated.
2. Add Dry Ingredients: Gradually fold in the all-purpose flour and baking soda into the wet ingredients, blending gently until a dough forms.
3. Scoop Dough into Muffin Tin: Grease a muffin tin and use a large cookie scoop to place portions of dough into each cup.
4. Create Indents for Cookie Cups: Use a tart press or similar tool to make an indentation in each dough ball inside the muffin cups. This will shape the dough as it bakes to form a cup.
5. Bake the Cookies: Preheat the oven to 350°F (175°C) and bake the cookie cups for 10-12 minutes. They will rise during baking and settle down once removed from the oven. Allow them to cool completely in the muffin tin.
6. Make the Frosting: In a large bowl, cream together the unsalted butter, milk, vanilla extract, and 2 cups of powdered sugar until smooth and creamy, about 5 minutes. Then gradually add the remaining powdered sugar along with your choice of food coloring until the desired consistency and color are achieved.
7. Assemble Cookies: Pipe the colored frosting into each cooled cookie cup to fill the indentations created earlier.
8. Decorate and Serve: Top each frosted cookie cup with Peanut Butter M&Ms for a festive look. Serve and enjoy your Easter Basket Cookies!

Notes

• Ensure the cookie cups are completely cool before frosting to prevent melting.
• You can adjust the amount of powdered sugar in the frosting to reach your preferred thickness or sweetness.
• Use a variety of food coloring to make colorful frosting matching your Easter theme.
• Substitute shortening with butter if preferred for a richer flavor, though texture may vary.
• Store cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: Easter cookies, peanut butter cookies, cookie cups, holiday dessert, festive treats, cookie frosting