Description
These adorable Easter Basket Cookies are a fun and festive treat! Made with a soft peanut butter cookie base and topped with homemade buttercream frosting, they are decorated with colorful Peanut Butter M&Ms for a perfect Easter celebration.
Ingredients
Units
Scale
Cookie Cups
- 1 cup sugar
- 1 cup brown sugar
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup milk
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
Buttercream Frosting
- 1/2 cup unsalted butter
- 3–4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- Food coloring (your choice)
- Peanut Butter M&Ms (for topping)
Instructions
Make the Cookie Cups
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Preheat the Oven
- Set oven to 350°F (175°C). Grease a muffin tin.
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Prepare the Dough
- In a large bowl, mix sugar, brown sugar, shortening, peanut butter, salt, and vanilla until well combined.
- Add eggs and milk, mixing until smooth.
- Fold in flour and baking soda until fully incorporated.
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Shape the Cookies
- Using a large cookie scoop, place dough balls into the greased muffin tin cups.
- Use a tart press or similar tool to create an indent in each dough ball.
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Bake
- Bake for 10-12 minutes until golden.
- The cookies will rise while baking and settle once removed. Let them cool completely.
Make the Frosting
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Mix the Frosting
- Beat butter, milk, vanilla, and 2 cups of powdered sugar until creamy (about 5 minutes).
- Gradually add the remaining powdered sugar and food coloring of choice.
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Assemble the Cookies
- Pipe frosting into the cooled cookie cups.
- Decorate with Peanut Butter M&Ms.
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Serve & Enjoy
- Let the frosting set before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Make-Ahead Tip: Cookie cups can be baked in advance and frozen. Frost just before serving.
- Variations: Try different frosting colors or swap M&Ms for mini chocolate eggs for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg