Easter Cookie Cups (Page 2 ) | July 29, 2023

Annonce:

What I love about these cookie cups is how EASY they are to make!

There’s no need for rolling, cutting, or chilling 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 ever 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 baking soda. If the mixture is to dry add additional 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, press 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 dent might be too small for filling. Therefore when you take them from the oven, press 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 cool 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.