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Mini Egg Cookie Cups

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Mini Egg Cookie Cups are a delightful and festive treat perfect for spring celebrations, Easter gatherings, or any time you’re in the mood for a fun and colorful dessert. These bite-sized cookie cups are made with a buttery, soft dough, then baked in muffin tins and filled with Mini Eggs. The result is a chewy, cookie crust paired with the crunchy sweetness of Mini Eggs, offering a perfect balance of texture and flavor in every bite. These treats are sure to be a crowd-pleaser!

Ingredients

Scale
  • 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.

Instructions

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:

  1. Scoop the Dough: Using a tablespoon or cookie scoop, drop dough into each muffin tin cup, filling each about halfway.
  2. 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.
  3. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown, and the cookies have puffed up.
  4. 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.
  5. Cool: Let the cookie cups cool in the muffin tin for 5-10 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/mini-egg-cookie-cups/