If you’re looking for an easy and adorable treat for Easter, look no further! These Easy Easter Basket Cookie Cups take only a few ingredients, and are a snap to make.
Ingredients for Easy Easter Basket Cookie Cups:
I used the following ready-made ingredients: Refrigerated peanut butter cookie dough, Reeses peanut butter cups miniatures, green creamy decorator icing, sour punch straws, and pastel M&M’s.
Making the Cookie Cups:
I started by spraying my mini muffin pan with non-stick vegetable spray.
I knew that the cookie dough weighed 16 ounces, and that I wanted to divide it into 24 pieces. Being the cooking nerd that I am, I did the math and determined that each piece of dough needed to weigh .67 ounces. Therefore, I pulled out my trusty kitchen scale and weighed each piece of dough. I told you that I was a cooking nerd!
I rolled each piece of dough into a ball, and dropped it onto the well of the mini muffin pan. Then, I pressed each ball down into the well.
I popped the mini muffin pan into a 350° F preheated oven for about 12 minutes. While the cookie cups were baking, I unwrapped 24 miniature peanut butter cups.
I removed the muffin pan from the oven, and immediately pressed a Reese’s Peanut Butter Cup into the center of each of the cookies to form the cups.
I let the cookie cups cool completely before I removed them from the pan to a wire cooling rack.
Decorating the Easy Easter Basket Cookie Cups:
I filled a piping bag fitted with a #233 tip, with some of the decorator icing, and piped “grass” in the center of each cookie cup. Then, I made the basket handle with a piece of sour punch straws that I had cut in half. I finished the basket off by placing two M&M’s in the “grass”. Initially, I was going to use the M&M peanuts, but they turned out to be too big.
I ended up with 24 absolutely adorable and delicious Easy Easter Basket Cookie Cups. Yum!