Easter Peanut Butter Cookie Cup Baskets
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. The perfect treat for your Easter celebrations!
Servings: 24 Cookies
Equipment
- mini muffin tin
- hand mixer
- 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.