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

Description

These adorable Easter Basket Cookie Cups are a perfect treat for holidays and family gatherings. Featuring soft, buttery sugar cookie cups filled with crushed mini candy-coated chocolate eggs and topped with more mini eggs, these cookies are fun to make and share. They can be customized with various candy fillings to suit your taste, making them as delightful to look at as they are to eat. A classic festive dessert, they’re sure to impress!

Ingredients

Units Scale

Dry Ingredients

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

Wet Ingredients

1 cup unsalted butter, softened (2 sticks)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Add-ins

1 cup crushed mini candy-coated chocolate eggs (such as Cadbury)
144 mini candy-coated chocolate eggs for topping (such as Cadbury)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a mini muffin tin with nonstick spray. Set this aside while you prepare the dough.
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures your dry ingredients are evenly combined before adding them to the wet mixture.
Cream Butter and Sugars
Using a hand mixer, cream the softened butter, brown sugar, and granulated sugar together in a large mixing bowl. Mix until the texture is fluffy and light.
Incorporate Eggs and Vanilla
Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix well until smooth and well blended.
Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until the ingredients are fully combined.
Add Crushed Candy Eggs
Fold in 1 cup of crushed mini candy-coated chocolate eggs, ensuring they are evenly distributed throughout the dough.
Shape the Cookie Cups
Drop tablespoon-sized portions of dough into each well of the prepared muffin tin. Press the center of each portion with your thumb or the back of a teaspoon to create a cup-like shape.
Bake and Reshape
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Immediately after removing from the oven, press the center of each cookie again with a teaspoon to define the cup shape. Allow the cookies to cool in the tin for 5-10 minutes before transferring to a cooling rack.
Add Toppings
Once the cookie cups are completely cool, fill each cup with 3 mini candy-coated chocolate eggs. Optionally, secure the candies with chocolate ganache or royal icing to keep them in place.

Notes

You can substitute crushed mini eggs with mini chocolate chips for a different flavor.
Fill the cookie cups with various types of candy, such as M&M’s eggs, Reese’s Pieces eggs, Hershey’s eggs, jelly beans, mini candy bars, or mini marshmallows.
For a festive Easter presentation, add shredded sweetened coconut (plain or dyed green) to mimic the look of a bird’s nest.
Use royal icing or melted chocolate to anchor the candies for easier transport.

Nutrition

Serving Size: 1 cookie cup
Calories: 130
Sugar: 10g
Sodium: 40mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg