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Brownie Brittle Cookie Ghost Cups
4.9 from 48 votes

Brownie Brittle Cookie Ghost Cups

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12
Calories: 172 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup peanut butter natural
  • 2 tablespoons brown sugar packed
  • 2 tablespoons white sugar
  • 1 egg white
  • 1/8 teaspoon vanilla extract
  • 3/4 cup chocolate chip brownie brittle this is about 7 full squares, crushed into crumbs
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
Cream cheese frosting:
  • 1/4 cup butter at room temperature
  • 1/2 cup cream cheese not fat-free, reduced-fat, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar sifted
  • mini chocolate chips

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray and set aside
  2. 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.
  3. Add the crushed Brownie Brittle, baking powder and salt into the peanut butter/sugar mixture. Stir well until it forms into a ball.
  4. 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.
  5. Bake the cups for 10-12 minutes, or until the edges just begin to crisp up and brown *
  6. Let the cups cool in the muffin tin for 10 minutes, and then transfer to a rack. Let cool completely before filling.
  7. While the cups cool, make the cream cheese frosting:
  8. In a large bowl, beat together the softened butter and cream cheese until light and fluffy.
  9. Stir in the vanilla extract and beat again.
  10. 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.
  11. Spoon the cream cheese icing into a piping bag and fill the cookie cups. Use the mini chocolate chips to create the ghost face. **
  12. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 172

% 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.