Can I use regular-sized Easter eggs instead of mini eggs?

Yes, you can use larger Easter eggs, but you may want to use just one per cookie cup and press it in a bit deeper to ensure it adheres well. The mini eggs create a better proportion with the cookie cups.

My cookie cups are sticking to the muffin tin. What went wrong?

Make sure to generously spray your muffin tin with cooking spray before adding the cookie dough. If they're still sticking, let them cool for 5 minutes in the pan before attempting to remove, and use a knife to gently loosen the edges.

Can I make these cookie cups year-round with different candies?

Absolutely! These versatile cookie cups work wonderfully with M&Ms, chocolate candies, or even a dollop of peanut butter and a chocolate kiss on top. Adapt them to any holiday or occasion by changing the candy topping.

How do I know when the cookie cups are perfectly baked?

The edges should be set and golden brown, but the centers may look slightly underdone. This is perfect – they'll continue to set as they cool, giving you that ideal chewy center and firm edge.

Easter Egg Chocolate Chip Cookie Cups Recipe

Name: Easter Egg Chocolate Chip Cookie Cups Recipe
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: American
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 (about 72 for topping)

These Easter Egg Chocolate Chip Cookie Cups are a delightful twist on classic chocolate chip cookies! Baked in muffin tins for a perfect cup shape, these treats feature a soft, buttery cookie base topped with colorful mini chocolate eggs. Ready in just 20 minutes, they’re the perfect festive treat for Easter gatherings or springtime celebrations when you need something impressive but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Perfect Holiday Treat: These cookie cups combine the beloved classic chocolate chip cookie with festive Easter candy for a seasonal treat that’s both familiar and special.
Quick and Simple: With just 20 minutes from start to finish, you can have these adorable treats ready for last-minute gatherings or when the sweet tooth strikes.
Crowd-Pleaser: The combination of warm, gooey chocolate chip cookies and colorful candy eggs creates an irresistible treat that both kids and adults will love.
Presentation Plus: These cookie cups look like you spent hours crafting them but require minimal effort – perfect for impressing guests with little fuss.

Ingredients You’ll Need

Unsalted Butter: Creates that rich, buttery base that makes chocolate chip cookies so irresistible. Make sure it’s softened for proper creaming.
Brown Sugar: Adds moisture and a deep caramel flavor that makes these cookies chewy and flavorful.
Granulated Sugar: Works with brown sugar to create the perfect texture and sweetness balance.
Vanilla Extract: Enhances all the flavors in the cookie. Pure vanilla extract makes a noticeable difference in flavor.
Eggs: Bind everything together and help create the perfect cookie structure. Room temperature eggs incorporate more easily.
All-Purpose Flour: The foundation of our cookie cups. Measure by spooning into your measuring cup and leveling off for best results.
Baking Soda: Provides the perfect amount of lift to create tender cookie cups.
Salt: Enhances flavors and balances the sweetness. Don’t skip this ingredient, even with salted butter.
Chocolate Chips: Choose your favorite variety – semi-sweet, milk chocolate, or a mix of both for depth of flavor.
Mini Eggs: The star of the show! These colorful candy-coated chocolate eggs add Easter flair and a delightful crunch against the soft cookie.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Lovers: Use chocolate cookie dough instead of vanilla, or try white chocolate chips for a different flavor profile.
Peanut Butter Addition: Add 1/4 cup of peanut butter to the dough for a nutty twist that pairs beautifully with the chocolate eggs.
Different Candies: Swap mini eggs for other seasonal candies like M&Ms, Reese’s pieces, or chopped chocolate bunnies.
Cookie Cup Sundaes: Make slightly larger indentations and fill with a scoop of ice cream for a decadent dessert.

How to Make Easter Egg Chocolate Chip Cookie Cups

Step 1: Prepare Your Pans

Preheat your oven to 350°F. Lightly spray two muffin pans with cooking spray, making sure to coat the sides well so your cookie cups release easily.

Step 2: Create the Cookie Base

In a large bowl, cream together the softened butter with both brown and granulated sugars until the mixture becomes light and fluffy – this usually takes about 2-3 minutes with an electric mixer. This step is crucial for creating that perfect cookie texture.

Step 3: Add Wet Ingredients

Mix in the vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next. The mixture should be smooth and well combined.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your butter mixture, mixing until just combined. Avoid overmixing, which can make your cookies tough.

Step 5: Add Chocolate Chips

Gently fold in the chocolate chips until evenly distributed throughout the dough. This ensures chocolate in every bite!

Step 6: Form and Bake

Using a cookie scoop, divide the dough evenly among the prepared muffin cups. Press down slightly with the back of a spoon to create a flat surface. Bake in your preheated oven for 13-15 minutes, until the tops are golden brown and set.

Step 7: Add Easter Eggs

Allow the cookie cups to cool in the pan for 1-2 minutes (they’ll be too soft immediately out of the oven), then gently press 3 mini eggs into the center of each cookie cup. Let them sit for another 2-3 minutes to allow the cookies to set slightly.

Step 8: Cool and Enjoy

Carefully transfer the cookie cups to wire racks to cool completely. The cups will firm up as they cool while maintaining a soft, chewy center.

Pro Tips for Making the Recipe

Don’t Overbake: These cookie cups should come out slightly underdone for that perfect soft texture. They’ll continue cooking slightly in the hot pan.
Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the best incorporation and texture.
Even Distribution: Use a cookie scoop to ensure all your cookie cups are the same size and bake evenly.
Cooling Time Matters: The brief cooling period before adding the mini eggs is crucial – too hot and the eggs will melt completely, too cool and they won’t adhere properly.
Muffin Tin Size: Standard-sized muffin tins work best, but mini muffin tins can work for bite-sized treats (just reduce baking time by about 3-4 minutes).

How to Serve

These Easter Egg Chocolate Chip Cookie Cups are versatile treats that can be presented in several delightful ways:

Holiday Table Setting

Arrange on a decorative platter with Easter grass or colored paper shreds for a festive centerpiece at your Easter brunch or dinner.

Gift Giving

Place in decorative cellophane bags tied with pastel ribbons for a sweet homemade gift for teachers, neighbors, or family.

Dessert Pairing

Serve alongside vanilla ice cream or with a glass of cold milk for a classic cookie experience with a seasonal twist.

Make Ahead and Storage

Storing Leftovers

Store cooled cookie cups in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking to prevent the mini eggs from getting damaged.

Freezing

Freeze baked cookie cups (without mini eggs) in a freezer-safe container for up to 3 months. When ready to enjoy, thaw at room temperature and add fresh mini eggs on top.

The cookie dough can also be frozen in balls for up to 3 months. When ready to bake, place frozen dough balls in muffin tins and add 2-3 minutes to the baking time.

Make Ahead

Prepare the cookie dough up to 2 days ahead and store in the refrigerator. Bring to room temperature for about 30 minutes before scooping and baking.

FAQs

Can I use regular-sized Easter eggs instead of mini eggs?

Yes, you can use larger Easter eggs, but you may want to use just one per cookie cup and press it in a bit deeper to ensure it adheres well. The mini eggs create a better proportion with the cookie cups.
My cookie cups are sticking to the muffin tin. What went wrong?

Make sure to generously spray your muffin tin with cooking spray before adding the cookie dough. If they’re still sticking, let them cool for 5 minutes in the pan before attempting to remove, and use a knife to gently loosen the edges.
Can I make these cookie cups year-round with different candies?

Absolutely! These versatile cookie cups work wonderfully with M&Ms, chocolate candies, or even a dollop of peanut butter and a chocolate kiss on top. Adapt them to any holiday or occasion by changing the candy topping.
How do I know when the cookie cups are perfectly baked?

The edges should be set and golden brown, but the centers may look slightly underdone. This is perfect – they’ll continue to set as they cool, giving you that ideal chewy center and firm edge.

Final Thoughts

These Easter Egg Chocolate Chip Cookie Cups transform the humble chocolate chip cookie into a festive spring treat that’s sure to bring smiles. The combination of warm, soft cookie cups with colorful candy eggs creates not only a delicious dessert but also a charming addition to your Easter celebrations. They’re simple enough for baking beginners but impressive enough for seasoned bakers – truly the perfect holiday treat that brings together classic comfort and seasonal fun. Give them a try and watch them disappear from your dessert table!