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

Description

These Easter Egg Chocolate Chip Cookie Cups are the perfect blend of chewy cookie goodness and festive flair. Each cookie cup is packed with melty chocolate chips and is topped with colorful mini eggs, making them an ideal treat for Easter or any occasion that calls for a delightful dessert. They’re simple, quick, and sure to impress everyone!

Ingredients

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Wet Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt

Additions

2 cups chocolate chips
Mini eggs (about 72 for topping)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly spray two muffin pans with non-stick cooking spray and set them aside.
Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy.
Incorporate Vanilla and Eggs
Mix in the vanilla extract, then add the eggs one at a time, ensuring each is fully blended before adding the next.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until everything is well incorporated.
Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring even distribution throughout the cookie dough.
Fill the Muffin Pans
Using a cookie scoop or a tablespoon, divide the cookie dough evenly into the prepared muffin pans. Press down on each portion with the back of a spoon to flatten slightly.
Bake the Cookie Cups
Place the muffin pans in the preheated oven and bake for 13-15 minutes, or until the tops are lightly golden.
Add the Mini Eggs
Remove the cookie cups from the oven and let them rest for 1-2 minutes. Press 3 mini eggs into the center of each cookie cup gently. Allow them to rest for another 2-3 minutes before transferring the cookie cups to wire racks to cool completely.
Notes
For a neat and even finish, try shaping the cookie dough portions slightly before baking.
For a speedier prep, you can substitute store-bought cookie dough for the homemade version. Just adjust the mini egg topping as needed.
If desired, serve these cookie cups with a scoop of ice cream for an indulgent dessert pairing.
Store the cookie cups in an airtight container at room temperature for up to 5 days.

Notes

For a neat and even finish, try shaping the cookie dough portions slightly before baking.
For a speedier prep, you can substitute store-bought cookie dough for the homemade version. Just adjust the mini egg topping as needed.
If desired, serve these cookie cups with a scoop of ice cream for an indulgent dessert pairing.
Store the cookie cups in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie cup
Calories: 210
Sugar: 17g
Sodium: 115mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg