Can I make these cookie cups in a mini muffin pan instead?

Absolutely! Mini muffin pans work wonderfully for bite-sized versions. Reduce the baking time to about 8-10 minutes and use just one mini egg per cookie cup. They make adorable two-bite treats perfect for parties!

My cookie cups are sticking to the pan. What can I do?

Make sure to spray the muffin cups generously with cooking spray. If they're still sticking, let them cool for an extra minute in the pan, then run a butter knife around the edges to gently loosen them before removing.

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

Yes, but I recommend chopping larger eggs into pieces first. Alternatively, use one regular-sized egg in the center of each cookie cup for a different look. Just be aware that larger eggs may sink deeper into the warm cookie.

How can I tell when the cookie cups are perfectly baked?

Look for golden edges and a set center that's just barely firm to the touch. The centers might look slightly underdone when you remove them from the oven, but they'll continue cooking from residual heat. This ensures your cookie cups stay soft and chewy.

Easter Egg Chocolate Chip Cookie Cups Recipe

Description

These delightful Easter Egg Chocolate Chip Cookie Cups are the perfect festive treat! With a rich, buttery cookie base, melty chocolate chips, and topped with mini eggs, these cookie cups are simple to make but packed with indulgent flavor. They’ll be a hit for any Easter gathering or spring celebration.

Ingredients

Units Scale

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

Add-ins

2 cups chocolate chips
Mini eggs

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Instructions

Preheat the Oven:
Begin by preheating the oven to 350°F. Prepare two muffin pans by lightly spraying them with cooking spray. This will prevent the cookie cups from sticking.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it’s light and fluffy to ensure a smooth and creamy base for the cookies.
Add Wet Ingredients:
Mix in the vanilla extract and then add the eggs one at a time, ensuring that each is fully incorporated before adding the next. This helps build the structure of the batter.
Mix Dry Ingredients:
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Slowly mix the dry mixture into the wet ingredients until a cohesive dough forms. This gradual mixing prevents overworking the batter.
Fold in Chocolate Chips:
Gently fold in the chocolate chips, ensuring they’re distributed evenly throughout the dough. This step ensures that every bite is packed with chocolatey goodness.
Prepare and Bake:
Using a cookie scoop, divide the batter evenly among the prepared muffin pans. Press down each portion with the back of a spoon to form a cup shape. Bake the cookie cups in the preheated oven for 13-15 minutes, or until the tops turn golden brown.
Add Mini Eggs:
Allow the cookie cups to cool for 1-2 minutes after baking, then press 3 mini eggs into the center of each cookie while they’re still warm. Let the cookies cool for an additional 2-3 minutes in the pan before transferring them to wire racks to cool completely.

Notes

To prevent the cookie cups from sticking to the pan, make sure to use a non-stick muffin pan or line with paper liners.
If you’d like a gooey center, bake for the shorter end of the time range (13 minutes). For firmer cookie cups, bake for the full 15 minutes.
Store the cookie cups in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Mini eggs can be substituted with other chocolate candies if desired.

Nutrition

Serving Size: 1 cookie cup
Calories: 310
Sugar: 25G
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg