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