You can't get any cuter than these sweet Easter Peanut Butter Cookie Cup Baskets. They look amazing and they are super easy to make. They are the perfect treat for your Easter celebrations!
If you love Easter treats, these Mini Egg Cookie Bars and Easter Bunny Bark are fun desserts to make for Easter Sunday.
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Table of contents
Why You'll Love These Easter Peanut Butter Cookie Cup Baskets!
These delicious Easter Peanut Butter Cookie Cup Baskets are the perfect dessert to serve up to your friends and family. It has the perfect sweetness and the amazing combination of chocolate and peanut butter! The mini Easter eggs on top visually make these cookie cups look like nests and baskets. Kids and grown-ups will love these Easter Peanut Butter Cookie Cups.
While there is much to celebrate, it is always fun to have a few special treats for Easter. Children love the holiday, where they can hunt Easter eggs, and spend time with their families. Which often means that it is an ideal time to bring everyone together for some Easter treats and good food.
- Simple Ingredients - You only need a handful of ingredients to make these delicious cookie cups.
- Easy to make - These tasty treats are easy to make. They look amazing but it isn't as hard as you might think.
- Sweet and delicious - You can't go wrong with this easy Easter dessert. Everyone will love it. Chocolate and peanut butter are always a favorite!
Equipment Needed
- mini muffin tin
- Mixing bowl
- Whisk
- Hand mixer
Key Ingredients
Reese's Peanut Butter Cookie Dough - This is the easiest way to get that delicious cookie cup. The peanut butter flavors works so well with the chocolate ganache.
Heavy cream - This is what is needed to create that thick and creamy ganache.
Chocolate chips - I used semi-sweet chocolate chips but you can use milk or dark chocolate for the ganache. White chocolate will also be a great alternative but you may need a different ratio of white chocolate to cream.
Cadbury Mini Eggs - These are the perfect sweet decorations to go on top of the Easter cups.
Step-By-Step Instructions
Preheat the oven to 350° F. Then add the cookie dough to mini muffin tin. My muffin tin is non-stick so there is no need to grease the pan. It is a 24 cup pan which is the perfect size for the Reese's cookies which are already divided into 24 portions. These do not need to be pressed into the cups.
Bake the cookies in a preheated oven for 13 minutes or until golden brown. Let cookies cool for 1 minute in the pan. Next, use the rounded end of a wooden spoon to press the cookies into cups while they are still warm.
Once they are cool enough to handle use a butter knife to help remove the cookies from the muffin tin, they will slide out very easily.
While the cookies are cooling make the ganache frosting. Heat the heavy cream in a sauce pan over the stove just until hot but not boiling.
Pour the hot cream over the chocolate chips and let the cream melt the chocolate for five minutes, then use a whisk to stir the melted chocolate into the cream.
Allow the ganache to cool for a couple of hours at room temperature before you use the mixer to whip the ganache.
Once cool use a stand or hand mixer to beat the ganache at medium speed until it reaches stiff peaks. Add the mixture to a piping bag and pipe around the cooled cookies. Add the Cadbury mini eggs to the center for decoration.
Storage
Ganache can be left out for a few hours but is best stored in the refrigerator after it has been made. Serve the cookies immediately after decorating or store the mini egg Easter cookie cups in an airtight container for up to 3 days.
You can also freeze these Easter Peanut Butter Cookie Cup Baskets so that they will last a little longer. Freeze the cookie cups on their own, or with the ganache for up to 2 months. Avoid adding the mini eggs until they have thawed and are ready to enjoy.
Substitutions And Additions
- If you don't have any Cadbury Mini Eggs then any chocolate Easter candy will work. You could even add some smarties or other colored candy instead.
- If you don't have time to make your chocolate ganache then store-bought frosting will work just as well.
- You can make your own peanut butter cookie dough if you wish.
- If you don't want to use peanut butter flavored cookie dough, then sugar cookie dough will taste great as too.
- Make white chocolate ganache instead as an alternative. You could then add plain chocolate eggs on top. You could also add food coloring to the ganache to decorate in different colors. (Try a 3:1 ratio for white chocolate ganache).
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easter Peanut Butter Cookie Cup Baskets
Equipment
- mini muffin tin
- piping bag and tips
Ingredients
- 1 package Reese’s peanut butter cookie dough
- 6 ounces chocolate chips
- 6 ounces heavy cream
- 1 package Cadbury mini eggs
Instructions
- Preheat oven to 350° F.
- Add the cookie dough to an ungreased mini muffin tin. Do not press into the cups.
- Bake cookies in preheated oven for 13 minutes or until golden brown. Let cookies cool for 1 minute in pan. Next use a rounded end of a spoon to press the cookies into cups while they are still warm.
- Once they are cool enough to handle use a butter knife to help remove the cookies from the muffin tin, they will slide out very easily.
- While the cookies are cooling make the ganache frosting. Heat the heavy cream in a sauce pan over the stove just until hot but not boiling.
- Pour the hot cream over the chocolate chips and let the cream melt the chocolate for a five minutes, then use a whisk to stir the melted chocolate into the cream.
- Allow the ganache to cool for a couple of hours at room temperature before you use the mixer to whip the ganache.
- Once cool use a stand or hand mixer to beat the ganache at medium speed until it reaches stiff peaks. Add mixture to a piping bag and pipe around the cooled cookies. Add the Cadbury mini eggs to the center for decoration.
- Serve immediately or store in an airtight container for up to 3 days.
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