Ingredients

The following ingredients have 24 Servings
  • 16 ounce roll refrigerated peanut butter cookie dough
  • 24 Reeses Peanut Butter Cups Miniatures (unwrapped)
  • 16 ounce carton green Decorator Icing
  • 12 Sour Punch Straws (cut in half)
  • 48 pastel colored M&M's

Instruction

  • Preheat oven to 350° F. Spray 24 cup mini muffin pan with nonstick vegetable spray.
  • Unwrap cookie dough and cut into 24 equal sized pieces (.67 ounces each). Roll each piece into a ball and drop into well of mini muffin pan. Flatten dough.
  • Bake at 350° F for 10 to 12 minutes, or until golden brown.
  • Remove from oven, and immediately press a Reeses miniature into the center of each cookie to form a cup. Allow to cool completely. Remove from mini muffin pan to a wire cooling rack.
  • Fill pastry bag fitted with #233 tip with decorator icing. Pipe "grass" onto top of peanut butter cup. Press basket handle into cup. Finish by pressing two M&M's into the "grass".
  • Yield: 24 Easy Easter Basket Cookie Cups.