Mini Egg Cookie Cups

Introduction

Mini Egg Cookie Cups are the ultimate sweet indulgence, ideal for springtime celebrations, Easter get-togethers, or whenever you’re craving a colorful and playful dessert. These bite-sized delights are made from a soft, buttery cookie dough that’s baked to perfection in muffin tins, then filled with Mini Eggs. The combination of the chewy, golden cookie crust with the crunchy, colorful sweetness of the Mini Eggs creates an irresistible balance of flavors and textures.

I’ll never forget the first time I made these for an Easter brunch. They were gone in minutes! The bright pops of color from the Mini Eggs make these cookie cups both festive and fun, adding that perfect touch of joy to any occasion. What’s great about them is their versatility—you can make them as simple or as elaborate as you like. Whether you sprinkle them with a little extra candy on top or serve them with a side of vanilla ice cream, these cookie cups always seem to steal the show.

Best of all, they’re incredibly easy to make! With a few basic ingredients and a muffin tin, you can create a batch in no time. Perfect for sharing, gifting, or just treating yourself, Mini Egg Cookie Cups are guaranteed to bring smiles to everyone’s face!

Perfect for:

• Easter baking
• Spring celebrations
• Family gatherings
• Dessert tables
• Chocolate and cookie lovers

Why You’ll Love This Mini Egg Cookie Cups

Here’s why this recipe will become your new go-to spring treat:

• Fun and Festive: These cookie cups are visually stunning, filled with colorful Mini Eggs that add a pop of color to your dessert table.
• Perfect Texture: The cookies have a soft, chewy center with a slightly crisp edge, creating a delightful contrast with the candy-filled center.
• Easy to Make: This recipe uses simple ingredients and takes little time to prepare, making it perfect for a last-minute treat.
• Customizable: You can swap Mini Eggs for other candies or even add in a few mix-ins like chocolate chips or sprinkles to make it your own.
• Great for Kids: The bite-sized portions and fun candy filling make these cookie cups a hit with both kids and adults alike.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 15-20 minutes
• Servings: 12 cookie cups
• Calories per serving: Approximately 120-140 calories
• Key Nutrients: Protein: 2g, Carbs: 18g, Fat: 6g

Ingredients

Gather these ingredients to make your Mini Egg Cookie Cups:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup Mini Eggs (or more for topping)
• 1/3 cup chocolate chips (optional)
• 1 tablespoon milk (if needed to adjust consistency)

Ingredient Highlights

• Mini Eggs: These colorful chocolate candies are the star of the show, offering a crunchy and chocolatey bite that contrasts beautifully with the chewy cookie.
• Butter and Sugar: The butter and sugars create a soft, rich dough that forms the perfect cookie cup base.
• Vanilla Extract: Adds a hint of warmth and depth of flavor to complement the chocolate and candy.
• Flour and Baking Soda: These basic ingredients provide the structure and lift needed for a chewy, soft cookie dough.

Step-by-Step Instructions

Here’s how to make this recipe:

Prepare the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners or non-stick spray.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. If the dough feels too thick, add a tablespoon of milk to help loosen it.
6. Fold in Chocolate Chips (Optional): If using, fold in the chocolate chips into the dough.

Form the Cookie Cups:

7. Scoop the Dough: Using a tablespoon or cookie scoop, drop dough into each muffin tin cup, filling each about halfway.
8. Press to Form Cups: Use your fingers or a spoon to gently press the dough down and up the sides of each cup to form a well in the center for the Mini Eggs.
9. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown, and the cookies have puffed up.
10. Add Mini Eggs: Remove from the oven and immediately press Mini Eggs (or additional candy) into the center of each cookie cup while they’re still warm.
11. Cool: Let the cookie cups cool in the muffin tin for 5-10 minutes, then transfer them to a wire rack to cool completely.

How to Serve Mini Egg Cookie Cups

This recipe are perfect for serving on many occasions:

• As a Spring Dessert: These colorful cookie cups are ideal for Easter or any springtime gathering.
• With a Cold Drink: Pair with a glass of milk, iced tea, or even a spring cocktail for a refreshing treat.
• On a Dessert Platter: Arrange these mini cookie cups on a platter with other bite-sized desserts for an eye-catching dessert spread.
• Gift-Giving: Package these cookie cups in cute gift boxes or treat bags for a fun homemade gift.

Additional Tips for Mini Egg Cookie Cups

Here are some tips to make your Mini Egg Cookie Cups perfect every time:

• Use Room Temperature Butter: Softened butter ensures your dough mixes evenly and bakes up with the perfect texture.
• Don’t Overfill the Muffin Cups: Fill each muffin tin only halfway to ensure your cookie cups form properly.
• Press the Eggs Gently: Be careful not to press too hard when adding the Mini Eggs, as they can crack.
• Chill the Dough: If the dough feels too soft to work with, chill it in the fridge for 10-15 minutes before scooping.
• Decorate with Sprinkles: Add a festive touch by sprinkling colored sugar or sprinkles on top of the cookie cups before baking.
• Switch Up the Fillings: Mini Eggs are great, but you can swap them with other candies, like M&Ms, chocolate chips, or even caramel-filled candies.

Recipe Variations for Mini Egg Cookie Cups

Here are 10 variations you can try for Mini Egg Cookie Cups:

• Peanut Butter Mini Egg Cookie Cups: Add ¼ cup of peanut butter to the dough for a rich, nutty flavor.
• Coconut Mini Egg Cookie Cups: Stir in shredded coconut for an extra layer of flavor and texture.
• Caramel Mini Egg Cookie Cups: Press a caramel-filled chocolate into the center of each cookie cup for a gooey surprise.
• Chocolate Chip Mini Egg Cookie Cups: Add chocolate chips to the dough along with the Mini Eggs for extra chocolatey goodness.
• Lemon Mini Egg Cookie Cups: Add 1 tablespoon of lemon zest to the dough for a citrusy twist.
• Oatmeal Mini Egg Cookie Cups: Substitute half the flour with oats for a chewy oatmeal base.
• Nutty Mini Egg Cookie Cups: Add chopped nuts like pecans, walnuts, or almonds for a crunchy element.
• Marshmallow Mini Egg Cookie Cups: Top the cookie cups with mini marshmallows before baking for a s’mores-inspired treat.
• Mint Mini Egg Cookie Cups: Use mint chocolate candies or add 1 teaspoon of peppermint extract to the dough for a refreshing twist.
• Gluten-Free Mini Egg Cookie Cups: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Freezing and Storage for Mini Egg Cookie Cups

• Freezing: These cookie cups freeze well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
• Storage: Store leftover cookie cups in an airtight container at room temperature for up to 5 days.

Special Equipment for Mini Egg Cookie Cups

Here are some special equipment items that can make preparing your Mini Egg Cookie Cups easier:

• Electric Mixer: Helps cream the butter and sugar to the perfect consistency.
• Muffin Tin: A 12-cup muffin tin is essential for baking these cookie cups.
• Cookie Scoop: Use a cookie scoop to ensure consistent dough portions.
• Parchment Paper or Silicone Mats: Prevent sticking and ensure even baking.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wire Rack: To cool the cookie cups evenly and prevent them from becoming soggy.
• Oven Thermometer: Ensures accurate baking temperatures, especially if your oven runs hot or cold.
• Storage Containers: Airtight containers to store the cookie cups after baking.

Frequently Asked Questions for Mini Egg Cookie Cups

1. Can I use a different candy instead of Mini Eggs? Yes, feel free to swap the Mini Eggs with M&Ms, chocolate chips, or any candy of your choice.
2. Can I freeze the dough? Yes, you can freeze the dough. Scoop it into muffin tins, freeze until firm, then transfer to a zip-top bag for up to 2 months.
3. Can I make these gluten-free? Yes, replace the all-purpose flour with a gluten-free flour blend for a gluten-free version.
4. How do I know when the cookie cups are done? The edges should be golden brown, and the cookie cups will have puffed up slightly.
5. Can I make these ahead of time? Yes, you can make the cookie cups ahead of time and store them in an airtight container for up to 5 days or freeze them for later.

Print

Conclusion

Mini Egg Cookie Cups are a fun and festive treat that combines the beloved flavors of buttery cookies and chocolate candies. With their bright, colorful appeal and perfect texture, these cookie cups are ideal

for springtime gatherings or as a special Easter dessert. Easy to make and even more fun to eat, they’re sure to become a seasonal favorite in your dessert repertoire.