Peanut Butter Easter Cookie Cups are full of Nutella and topped with chocolate-pretzel nests and Easter egg candies for enjoyable and festive, straightforward Easter deal with.
Though they might appear sophisticated to assemble, these Easter cookie cups are so easy and make the proper Easter dessert. For easier Easter desert recipes, strive Easter Poke Cake, Home made Chocolate Peanut Butter Easter Eggs or German Chocolate Brownie Easter Cups.
In the event you prefer 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 full of Nutella. These cookie cups are so scrumptious, I’m positive you’ll love them.
How To Make Peanut Butter Cups Stuffed With Nutella
What I really like about these cookie cups is how EASY they’re to make!
There’s no want for rolling, slicing, or chilling this cookie dough! All it’s important to do is make the peanut butter cookie dough, scoop right into a muffin tin, bake, and fill with Nutella!
The ultimate outcomes seems to be so fancy that nobody will ever know the way straightforward they have 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. Operating 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 sides get good golden brown color. They’ll rise so the dent may be too small for filling. Subsequently while you take them from the oven, press them instantly whereas they’re nonetheless heat and delicate 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 stick with the pan rotate them gently in each instructions to loosen. The cups will probably be delicate whereas they’re nonetheless heat, however don’t fear, they are going to 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. Steadily 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 prime 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.
Blissful Easter!
Easter Cookie Cups
Description
Peanut Butter Easter Cookie Cups are full of Nutella and topped with chocolate-pretzel nests and Easter egg candies for enjoyable and festive straightforward Easter deal with.
Elements
Peanut Butter Cookie Cups:
- 1/2 unsalted butter-softened
- 1/2 peanut butter- room temperature
- 1/2 cup mild 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 dimension 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. Operating 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 together with your fingers to flatten. Every cups ought to be most ¾ full. They’ll rise when baking so may overflow the pan for those who 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 sides get good golden brown color. If you take them from the oven, if the indents are too shallow, press them instantly whereas they’re nonetheless heat and delicate 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 stick with the pan rotate them gently in each instructions to loosen. The cups will probably be delicate whereas they’re nonetheless heat, however don’t fear, they are going to 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. Steadily 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 prime 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.
