Description
Enjoy a delightful combination of Healthy Strawberry Peanut Butter Cups and cute Egg-Shaped Easter Cookies, perfect for spring celebrations and easy to make without baking.
Ingredients
For the Strawberry Peanut Butter Cups
- 1 cup Fresh strawberries, diced (Alternatively, use freeze-dried strawberry powder.)
- 1 cup Creamy peanut butter (Crunchy peanut butter can also be used for texture.)
- 1 cup Chocolate chips (Use dark, semi-sweet, or milk chocolate.)
- 2 tablespoons Coconut oil (Can substitute with a tiny bit of butter.)
- 1 pinch Salt (Enhances flavor.)
- 1 Optional ingredients: vanilla, honey or maple syrup, chia seeds, crushed peanuts (Enhance the flavor profile.)
For the Egg-Shaped Cookies
- 1/2 cup Butter, softened (For a peanut butter version, replace part with peanut butter.)
- 1 cup Granulated sugar (Reduce slightly if using peanut butter.)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour (For gluten-free, substitute with a 1 to 1 gluten-free flour blend.)
- 1 teaspoon Baking powder
- 1 pinch Salt
Instructions
Preparation for Peanut Butter Cups
- In a mixing bowl, combine diced strawberries, peanut butter, and optional ingredients.
- Melt chocolate and coconut oil together, stirring until smooth.
- Line a mini muffin pan with liners or use silicone molds.
- Pour a small amount of melted chocolate into each liner to coat the bottom.
- Spoon the strawberry and peanut butter mixture into the chocolate-coated liners.
- Top with more melted chocolate, ensuring the filling is completely covered.
- Freeze or refrigerate until set.
Preparation for Egg-Shaped Cookies
- Cream together butter and sugar in a bowl.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- If the dough feels sticky, chill in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 350°F (175°C) and prepare baking sheets.
- Roll out the dough between two sheets of parchment paper and cut into egg shapes.
- Bake for about 10 minutes or until the edges are just set.
- Cool completely before decorating.
Decorating
- Prepare icing with powdered sugar, milk, and vanilla, tinting with food coloring as desired.
- Decorate cookies with icing and add sprinkles or any desired embellishments.
Notes
Store Strawberry Peanut Butter Cups in the fridge for 5-7 days. Egg-Shaped Cookies can be kept in an airtight container at room temperature for 4-5 days or frozen undecorated for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Spring