Brownie Brittle Cookie Ghost Cups
User Reviews
4.9
48 reviews
Excellent
Brownie Brittle Cookie Ghost Cups
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These Brownie Brittle and Peanut Butter Cookie Cups are filled with cream cheese frosting for a Halloween treat that is quick, easy and great for kids!
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Ingredients
- 1/4 cup natural peanut butter
- 2 tablespoons packed brown sugar
- 2 tablespoons white sugar
- 1 egg white
- 1/8 teaspoon vanilla extract
- 3/4 cup chocolate chip brownie brittle crushed into crumbs this is about 7 full squares
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Cream cheese frosting:
- 1/4 cup butter at room temperature
- 1/2 cup reduced-fat cream cheese softened not fat-free
- 1 teaspoon vanilla extract
- 1 cup sifted confectioner’s sugar
- mini chocolate chips
Instructions
- Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray and set aside
- In a large bowl, beat together the peanut butter, brown sugar and white sugar, using an electric hand mixer, until smooth and fluffy. Then, add in the egg white and vanilla extract and beat again until it’s all well combined.
- Add the crushed Brownie Brittle, baking powder and salt into the peanut butter/sugar mixture. Stir well until it forms into a ball.
- Divide the dough among the muffin tin in 1 Tbsp sized balls and press down and around the sides, so that it forms a little cup.
- Bake the cups for 10-12 minutes, or until the edges just begin to crisp up and brown *
- Let the cups cool in the muffin tin for 10 minutes, and then transfer to a rack. Let cool completely before filling.
- While the cups cool, make the cream cheese frosting:
- In a large bowl, beat together the softened butter and cream cheese until light and fluffy.
- Stir in the vanilla extract and beat again.
- Then, turn the beater down to low speed and add in the sifted confectioner’s sugar gradually. Once all of the sugar has been added, turn the beater back up to high speed, and beat again until light and fluffy, about 2-3 minutes.
- Spoon the cream cheese icing into a piping bag and fill the cookie cups. Use the mini chocolate chips to create the ghost face. **
- DEVOUR
Notes
- Your cookie cups will puff up when baking. Quickly press them in with your finger, or a spoon, to re-form the cup as soon as they are out of the oven, before they cool.* Store cookie cups in the refrigerator until ready to serve, to keep the frosting from falling.
- Your cookie cups will puff up when baking. Quickly press them in with your finger, or a spoon, to re-form the cup as soon as they are out of the oven, before they cool.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
242mg
(10%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
173IU
(3%)
Calcium
23mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 242mg | 10% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 173IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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