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Home » Recipes » Cookies » Easy Easter Basket Cookie Cups

Easy Easter Basket Cookie Cups

By Chula King · March 24, 2018 8 Comments

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If you're looking for an easy treat for Easter, look no further! These Easy Easter Basket Cookie Cups take only a few ingredients, and are a snap to make.

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.

Easy Easter Cookie Cup Baskets

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.

Easy Easter Cookie Cup Baskets

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.

Easy Easter Cookie Cup Baskets

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.

Easy Easter Basket Cookie 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.

Easy Easter Basket Cookie Cups

I ended up with 24 absolutely adorable and delicious Easy Easter Basket Cookie Cups. Yum!

Easy Easter Basket Cookie Cups

This recipe is reposted from March 25, 2017. If you liked the recipe above, please consider rating it and leaving a comment below. Also be the first to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting the Pudge Factor!

Easy Easter Basket Cookie Cups

Easter Bunny Bark contains only two ingredients, and takes minutes to make. It is sure to delight your family and friends who gather for your Easter celebration!
4.86 from 7 votes
Print Pin Rate
Course: Cookies, Easter
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 pieces
Calories: 207kcal
Author: Chula King

Ingredients

  • 16 ounce roll refrigerated peanut butter cookie dough
  • 24 Reeses Peanut Butter Cups Miniatures unwrapped
  • 16 ounce carton green Decorator Icing
  • 12 Sour Punch Straws cut in half
  • 48 pastel colored M&M's

Instructions

  • Preheat oven to 350° F. Spray 24 cup mini muffin pan with nonstick vegetable spray.
  • Unwrap cookie dough and cut into 24 equal sized pieces (.67 ounces each). Roll each piece into a ball and drop into well of mini muffin pan. Flatten dough.
  • Bake at 350° F for 10 to 12 minutes, or until golden brown.
  • Remove from oven, and immediately press a Reeses miniature into the center of each cookie to form a cup. Allow to cool completely. Remove from mini muffin pan to a wire cooling rack.
  • Fill pastry bag fitted with #233 tip with decorator icing. Pipe "grass" onto top of peanut butter cup. Press basket handle into cup. Finish by pressing two M&M's into the "grass".
  • Yield: 24 Easy Easter Basket Cookie Cups.

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 116mg | Potassium: 58mg | Sugar: 23g | Vitamin A: 15IU | Calcium: 10mg | Iron: 0.5mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Related

Filed Under: Cookies, Easter

Previous Post: « Easter Surprise Lemon Bundt Cake
Next Post: Hot Cross Buns »

Reader Interactions

Comments

  1. Big Flavors from a Tiny Kitchen says

    March 27, 2017 at 9:02 am

    These are adorable – my kiddo would love them!

  2. c2king says

    March 27, 2017 at 9:26 am

    They’re super easy to make!

  3. Kathryn @ FoodieGirlChicago says

    March 30, 2017 at 7:24 am

    Very cute idea for Easter!

  4. c2king says

    March 30, 2017 at 9:25 am

    Thanks! They were fun to make.

  5. Eileen says

    March 30, 2017 at 6:45 pm

    These are completely adorable and easy enough to kids to help. Great idea.

  6. c2king says

    March 30, 2017 at 6:52 pm

    Kids would have a blast making/helping with these!

  7. Kristen R. says

    March 30, 2017 at 9:29 pm

    Super cute Easter idea! Thanks for sharing!

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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