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Brownie Brittle Cookie Ghost Cups

Brownie Brittle Cookie Ghost Cups

These Brownie Brittle Cookie Ghost Cups are crisp, peanut-buttery mini cookie cups studded with crushed chocolate chip Brownie Brittle and filled with silky cream cheese frosting. They take about 32 minutes to make and are a playful Halloween party treat you can decorate with mini chocolate chips.
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Prep Time:10 minutes
Cook Time:12 minutes
Total Time:32 minutes
Course: Desserts
Keyword: Halloween

Equipment

  • mini muffin tin
  • oven
  • mixing bowl
  • electric hand mixer
  • Cooling rack
  • piping bag
  • spoon

Ingredients

  • 1/4 cup natural peanut butter
  • 2 tablespoons brown sugar packed
  • 2 tablespoons white sugar
  • 1 egg white
  • 1/8 teaspoon vanilla extract
  • 3/4 cup chocolate chip Brownie Brittle crushed into crumbs
  • 1/4 teaspoon baking powder
  • 1/8 teaspoons salt
  • 1/4 cup butter at room temperature
  • 1/2 cup reduced-fat cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar sifted
  • Mini chocolate chips for decorating

Instructions

  1. Preheat the oven to 350°F and spray a mini muffin tin with cooking spray; set the tin aside.
  2. In a large bowl, beat together the natural peanut butter, brown sugar, and white sugar with an electric hand mixer until smooth and fluffy, then add the egg white and 1/8 teaspoon vanilla extract and beat until well combined.
  3. Stir in the crushed chocolate chip Brownie Brittle, 1/4 teaspoon baking powder, and 1/8 teaspoon salt until the mixture comes together into a ball.
  4. Divide the dough into 1-tablespoon-sized balls and place them into the prepared mini muffin tin, pressing down and around the sides of each to form a small cup.
  5. Bake the cookie cups for 10-12 minutes, until the edges begin to crisp and brown; they will puff up while baking, so as soon as they come out of the oven press the centers with your finger or a spoon to reform the cups.
  6. Let the cups cool in the muffin tin for 10 minutes, then transfer them to a cooling rack and let cool completely before filling.
  7. While the cups cool, make the cream cheese frosting by beating the softened butter and reduced-fat cream cheese together in a large bowl until light and fluffy.
  8. Stir in 1 teaspoon vanilla extract, then with the mixer on low gradually add the sifted confectioners' sugar; once incorporated, increase the speed to high and beat until light and fluffy, about 2-3 minutes.
  9. Spoon the cream cheese icing into a piping bag, fill each cooled cookie cup, and use mini chocolate chips to create ghost faces on top.

Notes

Makes about 12 mini cups. Press the centers immediately after baking while the cups are hot to maintain the cup shape; let cups cool completely before filling to prevent the frosting from melting.