Peanut Butter Easter Cookie Cups are stuffed with Nutella and topped with chocolate-pretzel nests and Easter egg candies for enjoyable and festive, straightforward Easter deal with.
Though they might appear difficult to assemble, these Easter cookie cups are so easy and make the right Easter dessert. For easier Easter desert recipes, strive Easter Poke Cake, Selfmade Chocolate Peanut Butter Easter Eggs or German Chocolate Brownie Easter Cups.
If you happen to wish to contain the youngsters in making festive Easter treats, this recipe for Easter Cookie Cups is ideal for that!
Peanut Butter Nutella Cookie Cups
This cookie cups doesn’t should be in your desk solely as Easter dessert. Simply omit the topping-chocolate pretzel nests and egg candies, and you’ll have irresistible peanut butter cookie cups stuffed with Nutella. These cookie cups are so scrumptious, I’m certain you’ll love them.
How To Make Peanut Butter Cups Crammed With Nutella
What I like about these cookie cups is how EASY they’re to make!
There’s no want for rolling, reducing, or chilling this cookie dough! All you must do is make the peanut butter cookie dough, scoop right into a muffin tin, bake, and fill with Nutella!
The ultimate outcomes appears so fancy that nobody will ever know the way straightforward they had been to make!
To make the peanut butter cookie cups, in a big mixing bowl, mix sugar, brown sugar, butter and peanut butter, salt and vanilla, and blend properly. Add egg and 1 Tablespoon milk and blend till creamy. Working your mixer on low, combine in flour and baking soda. If the combination is to dry add further Tablespoon of milk and blend to mix.
With a big cookie scoop, place dough within the cup of a greased cupcake pan. Utilizing a tart or small measuring cup, press every cookie cup to make an indent into the middle.
Bake at 350°F for 15-18 minutes, or till the perimeters get good golden brown color. They’ll rise so the dent is likely to be too small for filling. Due to this fact once you take them from the oven, press them instantly whereas they’re nonetheless heat and smooth with a tart or metallic measuring cup .
Cool 5-8 minutes within the pan, then switch on a rack to chill utterly. If the cookies are keep on with the pan rotate them gently in each instructions to loosen. The cups might be smooth whereas they’re nonetheless heat, however don’t fear, they’ll harden when cool.
When the cups are cooled, fill every cup with Nutella.
How To Make The Chocolate-Pretzel Nests
Soften 7 oz. chopped chocolate with 1 Tablespoons oil. Step by step add crushed pretzel sticks and stir. Don’t add all pretzels on the time otherwise you may find yourself with not sufficient chocolate to cowl all sticks evenly.
Utilizing a fork, take small quantities of pretzels and faucet to shake off extra chocolate and prepare pretzels on high of the every cookie cups to create the nests. Put aside to chill and the nest harden, then place Easter egg sweet within the heart.
Completely satisfied Easter!
Easter Cookie Cups
Description
Peanut Butter Easter Cookie Cups are stuffed with Nutella and topped with chocolate-pretzel nests and Easter egg candies for enjoyable and festive straightforward Easter deal with.
Components
Peanut Butter Cookie Cups:
- 1/2 unsalted butter-softened
- 1/2 peanut butter- room temperature
- 1/2 cup gentle brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg- room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking 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 damaged into 1/2 -1 inch items
- Easter eggs sweet for adornment
Directions
To Make The Peanut Butter Cookie Cups:
- Preheat the oven to 350 F. Grease cupcake pan with baking spray and put aside. This recipe makes 12-14 common measurement cups.
- In a big mixing bowl, mix sugar, brown sugar, butter and peanut butter, salt and vanilla. Combine properly. Add egg and 1 Tablespoon milk and blend till creamy. Working your mixer on low, combine in flour and baking soda. If the combination is to dry add further Tablespoon of milk and blend to mix.
- With a big cookie scoop, place dough within the cup of a greased cupcake pan. Press in gently along with your fingers to flatten. Every cups must be most ¾ full. They’ll rise when baking so may overflow the pan in the event you fill them to the highest.
- Utilizing a tart or small measuring cup, press every cookie cup to make an indent into the middle.
- Bake at 350°F for 15-18 minutes, or till the perimeters get good golden brown color. While you take them from the oven, if the indents are too shallow, press them instantly whereas they’re nonetheless heat and smooth with a tart or metallic measuring cup or a spoon to make sufficient room for the filling.
- Cool 5-8 minutes within the pan, then switch on a rack to chill utterly. If the cookies are keep on with the pan rotate them gently in each instructions to loosen. The cups might be smooth whereas they’re nonetheless heat, however don’t fear, they’ll harden when cool.
- When the cups are cooled, fill every cup with Nutella.
To Make The Chocolate-Pretzel Nests:
- Soften 7 oz. chopped chocolate with 1 Tablespoons oil. Step by step add crushed pretzel sticks and stir. Don’t add all pretzels on the time otherwise you may find yourself with not sufficient chocolate to cowl all sticks evenly.
- Utilizing a fork, take small quantities of pretzels and faucet to shake off extra chocolate and prepare pretzels on high of the every cookie cups to create the nests. Put aside to chill and the nest harden, then place Easter egg sweet within the heart.
