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
Scale
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
