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Spooky Chocolate Cookie Cups - SO easy, adorable and great for a #Halloween treat for kids! | Foodfaithfitness.com | #recipe #cookie #chocolate

Brownie Brittle Peanut Butter Cookie Ghost Cups {Super Simple}

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12


  • 1/4 Cup Natural Peanut Butter
  • 2 Tbsp Packed Brown Sugar
  • 2 Tbsp White sugar
  • 1 Egg white
  • 1/8 tsp Vanilla extract
  • 3/4 Cup Chocolate Chip Brownie Brittle crushed into crumbs (this is about 7 full squares)
  • 1/4 tsp Baking powder
  • 1/8 tsp Salt
  • Cream Cheese Frosting:
  • 1/4 Cup Butter at room temperature
  • 1/2 Cup Reduced-fat cream cheese softened (not fat-free)
  • 1 tsp Vanilla extract
  • 1 Cup Sifted Confectioner’s sugar
  • Mini chocolate chips


  • 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. **


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.