Peanut Butter Easter Cookie Cups are full of Nutella and topped with chocolate-pretzel nests and Easter egg candies for enjoyable and festive, simple Easter deal with.
Though they might appear sophisticated to assemble, these Easter cookie cups are so easy and make the proper Easter dessert. For simpler Easter desert recipes, attempt Easter Poke Cake, Selfmade Chocolate Peanut Butter Easter Eggs or German Chocolate Brownie Easter Cups.
Should you wish to contain the children 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 need to 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 certain you’ll love them.
How To Make Peanut Butter Cups Stuffed With Nutella
What I 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 you must do is make the peanut butter cookie dough, scoop right into a muffin tin, bake, and fill with Nutella!
The ultimate outcomes seems so fancy that nobody will ever know the way simple 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 nicely. 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 perimeters get good golden brown color. They are going to rise so the dent may be too small for filling. Subsequently if you take them from the oven, press them instantly whereas they’re nonetheless heat and tender with a tart or steel measuring cup .
Cool 5-8 minutes within the pan, then switch on a rack to chill fully. If the cookies are stick with the pan rotate them gently in each instructions to loosen. The cups might be tender 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. Progressively add crushed pretzel sticks and stir. Don’t add all pretzels on the time otherwise you would possibly 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.
Glad 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 simple Easter deal with.
Elements
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 nicely. 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 along with your fingers to flatten. Every cups must be most ¾ full. They are going to rise when baking so would possibly overflow the pan when 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. Whenever you take them from the oven, if the indents are too shallow, press them instantly whereas they’re nonetheless heat and tender with a tart or steel 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 fully. If the cookies are stick with the pan rotate them gently in each instructions to loosen. The cups might be tender 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. Progressively add crushed pretzel sticks and stir. Don’t add all pretzels on the time otherwise you would possibly 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.
