Easy Easter Egg Chocolate Chip Cookie Cups recipe. Made with Cadbury mini eggs, these are the perfect last minute dessert idea.
Move over Weetabix Chocolate Nests. I have a found my new favourite Easter dessert.
(John still likes the Chocolate Nests better, but we won’t talk about that right now)
Am I crazy to be stocking up on Mini Eggs lately??
I went to Target last week and saw an aisle completely FULL of toilet paper. But instead of getting toilet paper, I bought a basket full of Mini Eggs.
Now, when I went back to Target to restock my Mini Eggs, the toilet paper was all gone. Did I make the right choice??
…to be honest, I think I did.
What do you need to make these Easter Egg Chocolate Chip Cookie Cups?
Mostly pantry essentials, but also Mini Eggs. But Mini Eggs are pantry essentials so…
- unsalted butter
- brown and white sugar
- vanilla
- eggs
- flour
- salt
- chocolate chips
- mini eggs
That’s it!
You would think that the Mini Eggs would be unpleasantly crunchy, but the key is to put them on the cookies while they are still a little warm. It kind of permanently melts the chocolate inside the mini eggs, leaving you with a gooey chocolate centre.
I am going to try to convince John to love this more than the Weetabix Chocolate Nests that I usually make. Mainly because I can’t find Weetabix anywhere in stores.
And soon, I won’t even be able to find Mini Eggs in stores, so let’s make the most of this time!
If you try this Easter Egg Chocolate Chip Cookie Cups recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Easter Egg Chocolate Chip Cookie Cups
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
- mini eggs
Instructions
- Preheat the oven to 350°F. Lightly spray 2 muffin pans with cooking spray and set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Mix in the vanilla and eggs, one at a time, until fully combined.
- In a separate bowl, mix together the flour, baking soda and salt. Slowly mix into the butter mixture until fully incorporated.
- Fold in the chocolate chips.
- Using a cookie scoop, divide the batter into the prepared pans and press down with the back of a spoon. Bake in the preheated oven for 13-15 minutes, or until the top is golden.
- Allow the cookies to rest for 1-2 minutes, then press in 3 mini eggs unto the centre of each cookie. Allow to sit for around 2-3 additional minutes, then transfer to wire racks.
These chocolate chip cups are perfect for Easter! Will definitely be making this for Sunday!
Yay!! Hope you give them a go 🙂
These chocolate chip cups are the CUTEST! My family will just love them. I will definitely be making these for our upcoming Easter celebration.
Yay!! Let me know how it goes!
These adorable little nests with eggs in them look perfect for Easter!
They are so good. Thanks!
How adorable and easy to make! The kiddos would love these!
am sure they would. Thanks!!
This looks gorgeous. I love when you add the easter egg in the center of the chocolate cookies cup. Its very creative.
Thanks Saif 🙂
How much baking soda does the recipe need? I see it’s listed in the instructions but not in the ingredient list.
Oops, thanks so much for catching that! It’s changed now 🙂