Can I use regular-sized muffin tins instead of mini?

Yes! You'll need to adjust the amount of dough (about 2 tablespoons per cup) and increase baking time to 12-14 minutes. These larger cups can hold more candy eggs too - bonus!

My cookie cups puffed up too much during baking. What happened?

This usually happens when the dough is too cold or the centers weren't pressed deep enough initially. Make sure to press firmly when shaping, and immediately reshape while hot from the oven.

Can I make these gluten-free?

Absolutely! Simply substitute your favorite cup-for-cup gluten-free flour blend. The texture may be slightly different, but they'll still be delicious and hold their shape well.

How do I keep the candy eggs from falling out during transport?

A small dab of melted chocolate or royal icing at the bottom of each egg works like edible glue. Let it set for about 30 minutes before moving the cookie cups.

Easter Basket Cookie Cups Recipe

Name: Easter Basket Cookie Cups Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup unsalted butter, softened (2 sticks); ½ cup brown sugar; ½ cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1 cup crushed mini candy-coated chocolate eggs (such as Cadbury); 144 mini candy-coated chocolate eggs for topping (such as Cadbury)

These adorable Easter Basket Cookie Cups are the perfect treat to brighten your holiday celebration! Imagine a soft, chewy cookie base shaped into a little basket, filled with colorful candy eggs – they’re not just delicious, they’re absolutely show-stopping. The best part? They come together in just 35 minutes, making them ideal for last-minute holiday preparations or baking with kids during the Easter weekend.

Why You’ll Love This Recipe

Adorably Festive: These cookie cups instantly bring Easter charm to any table – they’re practically begging to be photographed!
Quick to Make: From mixing to munching in just over half an hour – because holiday prep shouldn’t take all day.
Kid-Friendly Project: Little hands love pressing the dough into cups and filling them with colorful candies – it’s a great way to involve children in holiday preparations.
Crowd-Pleasing Taste: The perfect balance of buttery cookie with sweet chocolate eggs makes these irresistible to guests of all ages.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookie cups, providing structure while keeping them tender.
Baking soda: Just enough for a slight rise without losing that cup shape we need.
Kosher salt: Balances the sweetness and enhances all the other flavors – don’t skip it!
Unsalted butter: Use room temperature butter for the best creaming results and that rich, buttery flavor that makes cookies irresistible.
Brown sugar: Adds moisture and a deeper flavor than white sugar alone can provide.
Granulated sugar: Creates that perfect crisp edge while helping with structure.
Eggs: Bind everything together while adding richness.
Vanilla extract: Always use pure for the best flavor – it makes a noticeable difference.
Crushed mini candy-coated chocolate eggs: These get folded into the dough for colorful bursts of chocolate throughout.
Whole mini candy-coated chocolate eggs: These are the showstoppers that fill our little “baskets” – their pastel colors make these treats instantly recognizable as Easter specialties.

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

Want to make these cookie cups your own? Try these festive twists:

Chocolate Base: Add 1/4 cup cocoa powder to the flour mixture for chocolate cookie cups.
Easter Nest Look: Add a pinch of green food coloring to shredded coconut and sprinkle it inside the cups before adding eggs for a realistic “nest” appearance.
Candy Variety: Swap the mini eggs for jelly beans, Reese’s Pieces eggs, or even tiny chocolate bunnies.
Frosting Touch: Add a small swirl of pastel buttercream around the rim of each cup before adding candy for extra sweetness.

How to Make Easter Basket Cookie Cups

Step 1: Prepare Your Equipment

Preheat your oven to 350°F and give your mini muffin tin a generous coating of nonstick spray. This step is crucial – nobody wants stuck cookie cups!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Setting this aside ensures even distribution of leavening agents.

Step 3: Cream the Butter and Sugars

Using a hand mixer, beat the softened butter with both sugars until light and fluffy – about 2-3 minutes. Don’t rush this step! It creates the base texture for your cookies.

Step 4: Add Wet Ingredients

Mix in the eggs one at a time, then the vanilla, beating well after each addition until the mixture looks smooth and well-combined.

Step 5: Combine Wet and Dry

Gradually add the flour mixture to your butter mixture, mixing on low speed until just combined. Overmixing can make your cookies tough, so stop when you no longer see flour streaks.

Step 6: Fold in Crushed Candy

Gently stir in the crushed mini chocolate eggs with a spatula until evenly distributed throughout the dough.

Step 7: Form the Cups

Drop tablespoonfuls of dough into each mini muffin tin well. Use your thumb or the bottom of a teaspoon to press down in the center, creating a cup shape.

Step 8: Bake to Perfection

Bake for 10-12 minutes until the edges turn golden brown. The centers may look slightly underdone – that’s perfect!

Step 9: Reshape While Hot

Immediately after removing from the oven, press the center of each cookie again with the back of a teaspoon to redefine the cup shape while they’re still soft.

Step 10: Cool and Decorate

Allow the cups to cool in the pan for 5-10 minutes before transferring to a cooling rack. Once completely cool, fill each cup with 3 mini chocolate eggs.

Pro Tips for Making the Recipe

Cold Butter Shortcut: If you forgot to soften your butter, grate it with a cheese grater for quick softening.
Perfect Scooping: Use a small cookie scoop for uniform cookie cup size.
Prevent Sticking: If your thumb or spoon sticks when pressing the centers, lightly dust them with flour first.
Cooling Trick: Place the muffin tin on a cooling rack right from the oven to help air circulate underneath for more even cooling.
Make-Ahead Dough: The cookie dough can be made a day ahead and refrigerated – just let it soften slightly before scooping.

How to Serve

These Easter Basket Cookie Cups shine in so many settings:

As Part of a Dessert Spread

Arrange these cookie cups on a tiered display alongside other Easter treats like carrot cake bites or chocolate-dipped strawberries.

Gifting

Stack a few in a cellophane bag tied with pastel ribbon for an adorable hostess gift or teacher appreciation treat.

Easter Egg Hunt Prize

Offer these as special rewards for the Easter egg hunt champions – they’ll be way more memorable than store-bought candy.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking and protect the decorative eggs.

Freezing

The baked unfilled cookie cups freeze beautifully for up to 3 months. Store in an airtight container with parchment between layers. Thaw at room temperature and add candy eggs before serving.

Make-Ahead Options

Prepare the dough up to 3 days ahead and refrigerate, or freeze portioned dough balls for up to a month. Let come to room temperature before pressing into cups and baking.

FAQs

Can I use regular-sized muffin tins instead of mini?

Yes! You’ll need to adjust the amount of dough (about 2 tablespoons per cup) and increase baking time to 12-14 minutes. These larger cups can hold more candy eggs too – bonus!
My cookie cups puffed up too much during baking. What happened?

This usually happens when the dough is too cold or the centers weren’t pressed deep enough initially. Make sure to press firmly when shaping, and immediately reshape while hot from the oven.
Can I make these gluten-free?

Absolutely! Simply substitute your favorite cup-for-cup gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious and hold their shape well.
How do I keep the candy eggs from falling out during transport?

A small dab of melted chocolate or royal icing at the bottom of each egg works like edible glue. Let it set for about 30 minutes before moving the cookie cups.

Final Thoughts

These Easter Basket Cookie Cups bring together everything wonderful about holiday baking – they’re simple but impressive, traditional yet creative, and most importantly, utterly delicious. The joy on people’s faces when they see these adorable treats is worth every minute spent making them. Whether they become your new Easter tradition or a special surprise this year, these cookie cups are bound to create sweet memories around your table.