Description
These Mini Egg Cookie Cups bring together the best of Easter treats in one bite! Soft, chewy cookie cups are filled with creamy chocolate ganache and topped with pastel-colored Mini Eggs, making them a festive and delicious holiday favorite. Perfect for Easter gatherings, baking with kids, or as a fun dessert to enjoy with a cup of tea.
Ingredients
For the Cookie Cups:
- 100g unsalted butter, softened
- 100g caster sugar
- 65g light brown soft sugar
- 1 large egg
- 1 tsp vanilla extract
- 215g plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 100g milk chocolate chips
- 100g Mini Eggs, crushed
For the Ganache Filling:
- 125ml double cream
- 125g dark chocolate, chopped
- 15g butter
For Decoration:
- 36 Mini Eggs (3 per cookie cup)
Instructions
- Prepare the Cookie Dough:
- Preheat the oven to 180°C (Fan) / Gas Mark 6.
- Cream together butter, caster sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding in chocolate chips and crushed Mini Eggs.
- Shape the Cookie Cups:
- Grease a 12-hole cupcake tin.
- Divide the cookie dough into 12 portions and press into the wells, shaping a slight indentation in the center.
- Bake for 12 minutes or until golden brown.
- As soon as they come out of the oven, press down the centers with a small rolling pin or spoon to create a cup shape.
- Make the Ganache:
- Heat double cream in a saucepan until just simmering.
- Pour over the chopped dark chocolate and butter, stirring until smooth.
- Let the ganache cool slightly to thicken.
- Assemble & Decorate:
- Fill the cooled cookie cups with ganache.
- Place three Mini Eggs on top of each cup for decoration.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze the baked cookie cups (without ganache) for up to 3 months; thaw and fill when ready to serve.
- For a fun variation, swap Mini Eggs for caramel-filled chocolates or peanut butter cups.
- Gluten-free? Substitute plain flour with a gluten-free flour blend and add ¼ tsp xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday-Inspired