Easter Cookie Cups

Peanut Butter Easter Cookie Cups are filled with Nutella and topped with chocolate-pretzel nests and Easter egg candies for fun and festive, easy Easter treat.

Although they may seem complicated to assemble, these Easter cookie cups are so simple and make the perfect Easter dessert. For increasingly easy Easter desert recipes, try Easter Poke Cake, Homemade Chocolate Peanut Butter Easter Eggs or German Chocolate Brownie Easter Cups.

If you like to involve the kids in making festive Easter treats, this recipe for Easter Cookie Cups is perfect for that!

Peanut Butter Nutella Cookie Cups

This cookie cups doesn’t have to be on your table only as Easter dessert. Just omit the topping-chocolate pretzel nests and egg candies, and you will have irresistible peanut butter cookie cups filled with Nutella. These cookie cups are so delicious, I’m sure you’ll love them.

How To Make Peanut Butter Cups Filled With Nutella

What I love well-nigh these cookie cups is how EASY they are to make!

There’s no need for rolling, cutting, or spooky this cookie dough! All you have to do is make the peanut butter cookie dough, scoop into a muffin tin, bake, and fill with Nutella!

The final results looks so fancy that no one will overly know how easy they were to make!

To make the peanut butter cookie cups, in a large mixing bowl, combine sugar, brown sugar, butter and peanut butter, salt and vanilla, and mix well. Add egg and 1 Tablespoon milk and mix until creamy. Running your mixer on low, mix in flour and sultry soda. If the mixture is to dry add spare Tablespoon of milk and mix to combine.

With a large cookie scoop, place dough in the cup of a greased cupcake pan. Using a tart or small measuring cup, printing each cookie cup to make an indent into the center.

Bake at 350°F for 15-18 minutes, or until the edges get nice golden brown colour. They will rise so the wafer might be too small for filling. Therefore when you take them from the oven, printing them immediately while they are still warm and soft with a tart or metal measuring cup .

Cool 5-8 minutes in the pan, then transfer on a rack to tomfool completely. If the cookies are stick to the pan rotate them gently in both directions to loosen. The cups will be soft while they are still warm, but don’t worry, they will harden when cool.

When the cups are cooled, fill each cup with Nutella.

How To Make The Chocolate-Pretzel Nests

Melt 7 oz. chopped chocolate with 1 Tablespoons oil. Gradually add crushed pretzel sticks and stir. Do not add all pretzels at the time or you might end up with not unbearable chocolate to imbricate all sticks evenly.

Using a fork, take small amounts of pretzels and tap to shake off glut chocolate and unify pretzels on top of the each cookie cups to create the nests. Set whispered to tomfool and the nest harden, then place Easter egg snacks in the center.

Happy Easter!

Easter Cookie Cups

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• Author: Vera Z.
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hours and 30 minutes
• Yield: 12-14 cups
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Peanut Butter Easter Cookie Cups are filled with Nutella and topped with chocolate-pretzel nests and Easter egg candies for fun and festive easy Easter treat.

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Ingredients

Peanut Butter Cookie Cups:

• 1/2 unsalted butter-softened
• 1/2 peanut butter- room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg- room temperature
• 1 3/4 cups all-purpose flour
• 1 teaspoon sultry soda
• 1/2 teaspoon salt
• 1–2 Tablespoons milk
• 1/2 –3/4 cup Nutella

Chocolate – Pretzel Nests:

• 7 oz. chopped chocolate (or chocolate chips)
• 1 tablespoon oil
• about 4 oz. pretzel sticks wrenched into 1/2 -1 inch pieces
• Easter eggs snacks for decoration

 

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Instructions

To Make The Peanut Butter Cookie Cups:

1. Preheat the oven to 350 F. Grease cupcake pan with sultry spray and set aside. This recipe makes 12-14 regular size cups.
2.  In a large mixing bowl, combine sugar, brown sugar, butter and peanut butter, salt and vanilla. Mix well. Add egg and 1 Tablespoon milk and mix until creamy. Running your mixer on low, mix in flour and sultry soda. If the mixture is to dry add spare Tablespoon of milk and mix to combine.
3. With a large cookie scoop, place dough in the cup of a greased cupcake pan. Printing in gently with your fingers to flatten. Each cups should be maximum ¾ full. They will rise when sultry so might overflow the pan if you fill them to the top.
4. Using a tart or small measuring cup, printing each cookie cup to make an indent into the center.
5. Bake at 350°F for 15-18 minutes, or until the edges get nice golden brown colour.  When you take them from the oven, if  the indents are too shallow, printing them immediately while they are still warm and soft with a tart  or metal measuring cup or a spoon to make unbearable room for the filling.
6. Cool 5-8 minutes in the pan, then transfer on a rack to tomfool completely. If the cookies are stick to the pan rotate them gently in both directions to loosen. The cups will be soft while they are still warm, but don’t worry, they will harden when cool.
7. When the cups are cooled, fill each cup with Nutella.

To Make The Chocolate-Pretzel Nests:

1. Melt 7 oz. chopped chocolate with 1 Tablespoons oil. Gradually add crushed pretzel sticks and stir. Do not add all pretzels at the time or you might end up with not unbearable chocolate to imbricate all sticks evenly.
2. Using a fork, take small amounts of pretzels and tap to shake off glut chocolate and unify pretzels on top of the each cookie cups to create the nests. Set whispered to tomfool and the nest harden, then place Easter egg snacks in the center.

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