Mini Egg Cookie Cups
If there’s one thing that bake and cannot resist eating it is cookies. When I know they’re in the Tupperware, I can almost hear them calling my name. It’s not long before they’ve disappeared and I’ve told myself I can’t have cookies in the house anymore.
I can confirm I feel the same way about cookie cups. I baked a few batches of these and they were eaten embarrassingly quickly. They’re crisp and golden on the outside, yet on the inside, they’re still soft and chewy with the crunch of mini-eggs in the centre.
How to make Mini Egg cookie cups:
Makes: 12
Skill: Easy
Time: 35 minutes plus resting in the fridge/freezer
Ingredients
150g unsalted butter, softened (plus a little extra for greasing the tin)
100g caster sugar
100g soft light brown sugar
1 medium egg
1 tsp vanilla bean paste or good quality vanilla essence
250g plain flour
½ tsp salt
1 tsp bicarbonate of soda
1 bar of Mini Egg Chocolate (chopped into small chunks)
36 mini eggs (about 150g)
Method
Using electric beaters, mix the butter, vanilla and sugars in a large bowl until light and combined.
Beat in the egg until fully combined then add the dry ingredients (flour, bicarbonate of soda and salt). Beat together until completely combined then stir through the chopped chocolate. Cover and chill in the fridge for about 1 hour or in the freezer for 20 minutes.
Preheat the oven to 180°C/360F Lightly grease a 12-hole muffin tin and dust lightly with flour. Divide the chilled cookie dough into 12 equal balls, then take one portion and press it into a hole in the tin. Put 3 mini eggs in the middle of each and then press the dough so it just covers the top of the eggs. Don’t stress if a little bit is showing. Bake the cookie cups for 16-18 minutes until golden on top (you might need a minute or two longer if using a silicone tray like me).
Leave to cool in the tin for at least 20 minutes, then use a knife to help ease them out onto a wire rack to finish cooling.
These are lovely eaten warm or they keep for a few days in an airtight container.
Notes
This recipe is an adaptation of a Waitrose card I picked up in-store at the beginning of the year. I’ve swapped out Dairy Milk for mini eggs. You can find the original recipe here.