If you’re looking to add a joyful, whimsical treat to your springtime celebrations, these Easter Egg Chocolate Chip Cookie Cups will steal the show! Imagine golden brown cookie cups overflowing with gooey mini chocolate chips and topped with adorable candy eggs nestled in the center. Every bite is like enjoying an entire Easter basket of flavors, with the classic comfort of a chocolate chip cookie and a cheerful splash of celebratory color. They’re as fun to make with kids as they are to serve on your holiday table, and they might just become your new favorite Easter tradition.
Ingredients You’ll Need
The magic of Easter Egg Chocolate Chip Cookie Cups starts with the humblest pantry basics — butter, sugar, flour, and just a few extras that turn an ordinary cookie into something special. These ingredients each play a crucial role, offering softness, sweetness, and that all-important festive finish.
- Unsalted butter: Softened butter is key for that classic tender cookie texture — give it time to reach room temperature for best results.
- Brown sugar: Adds a lovely depth and a hint of caramel flavor, which brings extra richness to each bite.
- Granulated sugar: Ensures that sweet, crisp edge so the outside of the cups have a perfect golden finish.
- Large egg: Binds everything together and adds a bit of lift to keep the cups fluffy.
- Vanilla extract: A splash of vanilla makes every bite fragrant and comforting.
- All-purpose flour: The sturdy foundation for your dough, giving each cup just enough structure to hold its shape.
- Baking soda: Helps the cookie cups rise and get that irresistible soft center.
- Salt: Just a pinch balances out all the sweetness for a perfectly rounded cookie.
- Mini chocolate chips: These melt into the dough, making every mouthful delightfully chocolatey.
- Mini chocolate eggs (like Cadbury Mini Eggs): The signature topping that brings the springtime magic and playful crunch.
- Pastel sprinkles (optional): For an extra bit of color and festive sparkle, if you’re feeling fancy!
How to Make Easter Egg Chocolate Chip Cookie Cups
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin to ensure each cookie cup pops out without sticking. If you have a nonstick pan, a little baking spray or a smudge of butter works perfectly. Prepping the pan first saves time later and gets you to the cookie cups even faster!
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Beat on medium speed until the mixture turns light and fluffy. This step infuses the dough with air, making the cookie cups unbelievably soft and melt-in-your-mouth.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat again until everything is silky-smooth and well combined. The egg helps bind the dough while the vanilla lends that classic bakery aroma we all crave in Easter Egg Chocolate Chip Cookie Cups.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Chocolate chip cookies are all about balance, and this quick step ensures even distribution so your cookie cups bake up perfectly uniform, with just the right amount of lift and tenderness in every bite.
Step 5: Mix Wet and Dry, Then Add Chocolate Chips
Gradually add your dry ingredients to the butter mixture, stirring gently until just combined (no over-mixing — that’s the trick!). Fold in the mini chocolate chips, spreading those pockets of melty, chocolatey goodness throughout the dough. Your kitchen is going to smell irresistible at this point!
Step 6: Shape and Bake
Scoop out about 1 tablespoon of dough for each muffin tin cup. Roll the dough gently and press into each cup, flattening the tops just a little so they bake evenly. Slide the pan into the oven and bake for 10 to 12 minutes, until the edges are golden brown and centers are just set for that trademark chewy texture.
Step 7: Add Eggs and Finishing Touches
As soon as the cookie cups emerge from the oven (while they’re still warm and soft), gently press a mini chocolate egg into the center of each. If you have pastel sprinkles, scatter a pinch on top for extra flair. Let the cookie cups cool in the pan for 10 minutes before carefully removing them to a wire rack to finish cooling.
How to Serve Easter Egg Chocolate Chip Cookie Cups
Garnishes
For a picture-perfect Easter Egg Chocolate Chip Cookie Cup, add a scatter of pastel-colored sprinkles right after baking, or dust lightly with powdered sugar for a sweet snow-kissed effect. Edible glitter or a drizzle of melted white chocolate can also give them that wow factor to dazzle guests of all ages.
Side Dishes
Pair your cookie cups with a cool glass of milk or a frothy vanilla latte to enhance their cookie shop vibe. On a dessert platter, mix in some fresh fruit — strawberries, raspberries, or even sliced kiwi — for a refreshing contrast to the chocolate and candy eggs.
Creative Ways to Present
Arrange Easter Egg Chocolate Chip Cookie Cups in a basket lined with pastel tissue, or nestle them in paper cupcake wrappers for a bakery-style touch. For parties, try serving each cookie cup on a mini doily or popping them into small cellophane bags tied with pretty ribbons for adorable edible favors. You can even create a cookie cup tier on a cake stand alongside other Easter sweets for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your fully cooled Easter Egg Chocolate Chip Cookie Cups in an airtight container at room temperature. They’ll stay moist and fresh for up to 5 days — though there’s a good chance they’ll disappear before then! Be sure to separate layers with parchment paper to keep the chocolate eggs looking their best.
Freezing
These cookie cups freeze beautifully! Once they’re completely cool, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container and they’ll keep in the freezer for up to 3 months. When you want a sweet treat, just thaw at room temperature for 30 minutes and enjoy.
Reheating
If you love the taste of a warm, freshly baked cookie, pop an Easter Egg Chocolate Chip Cookie Cup in the microwave for about 10 seconds. It brings back that gooey, melty magic and makes them irresistible alongside a scoop of vanilla ice cream or your favorite hot beverage.
FAQs
Can I make these cookie cups without mini chocolate eggs?
Absolutely! If you want to make them outside of spring or just don’t have the eggs handy, try topping with regular chocolate candies, peanut butter cups, or even fruit slices for a different twist.
How do I keep the cookie cups from sticking to the pan?
Lightly greasing your mini muffin tin and letting the cups cool for at least 10 minutes before removing are your best bets. If you’re still having trouble, running a thin knife around the edge can help pop them right out.
Can I prepare the dough ahead and bake later?
Yes! The dough for Easter Egg Chocolate Chip Cookie Cups can be made up to 48 hours in advance and stored tightly covered in the refrigerator. Just let it warm up slightly before scooping and baking for the softest texture.
Are there any fun ways to customize these for allergies or preferences?
Definitely! Substitute dairy-free butter and a flax egg for a vegan version, or try gluten-free flour if needed. You can also swap in dark chocolate chips, white chocolate, or nutty candy eggs to make them your own.
My cookie cups fell apart — what went wrong?
This usually happens if the cups are removed from the pan too soon or the dough was over-mixed. Aim to let them cool in the pan, and stop stirring just as the flour disappears to keep the texture perfectly tender and cohesive.
Final Thoughts
I hope you feel inspired (and maybe a little hungry) to bake up a batch of Easter Egg Chocolate Chip Cookie Cups. They’re playful, delicious, and guaranteed to bring smiles to every celebration. Whether you’re making them for family, friends, or a special holiday treat, these cookie cups are always a hit. Happy baking and happy Easter!
Print
Easter Egg Chocolate Chip Cookie Cups Recipe
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
These Easter Egg Chocolate Chip Cookie Cups are a delightful treat for the spring season. With a soft and chewy chocolate chip cookie base, topped with a mini chocolate egg, these cute and festive desserts are perfect for Easter gatherings or as a fun baking project with kids.
Ingredients
Cookie Cups:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Toppings:
- 24 mini chocolate eggs (like Cadbury Mini Eggs)
- pastel sprinkles (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined. Fold in the mini chocolate chips.
- Fill muffin cups: Scoop 1 tablespoon of dough into each muffin cup and press down slightly to flatten. Bake for 10–12 minutes, or until golden brown around the edges.
- Add toppings: Immediately press one mini chocolate egg into the center of each cookie cup while still warm. Add sprinkles if desired.
- Cool and serve: Allow to cool in the pan for 10 minutes before gently removing to a wire rack to cool completely.
Notes
- For a festive twist, use colored candy-coated eggs or peanut butter eggs.
- These cookie cups store well in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
