Can I use regular-sized muffin tins or mini muffin tins for this recipe?

Both work great! For regular muffin tins, follow the recipe as written. For mini muffin tins, reduce the baking time to 8-10 minutes and use just one mini egg per cookie cup. The mini version makes adorable bite-sized treats perfect for parties.

What if I can't find mini eggs? Can I substitute something else?

Absolutely! You can use any festive candy that matches your occasion. M&Ms, Hershey's Kisses, or even colored chocolate chips would work beautifully. Just press them into the cookies while they're still warm from the oven.

Why did my cookie cups sink in the middle?

A slight depression in the middle is normal and actually perfect for holding the mini eggs! If they sink too much, your oven temperature might be too low or the cookies were slightly underbaked. Next time, try baking a minute or two longer.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Just make sure your other ingredients, especially the mini eggs, are also gluten-free.

Easter Egg Chocolate Chip Cookie Cups Recipe

Description

This Easter Egg Chocolate Chip Cookie Cups recipe is the perfect treat to celebrate the season. Buttery, soft, and loaded with chocolatey goodness, these cookie cups are topped with festive mini eggs to make your holiday extra special. Perfect for parties or a fun family baking activity!

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 (approx. 36 for topping)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly spray two muffin pans with cooking spray and set them aside. This will ensure the cookie cups release easily once baked.
Cream Wet Ingredients
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream them together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add Vanilla and Eggs
Mix in the vanilla extract, followed by the eggs one at a time. Beat well after each addition to fully incorporate the eggs into the mixture.
Combine Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent.
Mix Dry with Wet
Slowly add the dry ingredients into the butter mixture. Mix on a low speed until just combined. Avoid overmixing to ensure soft cookie cups.
Fold In Chocolate Chips
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Assemble and Bake
Use a cookie scoop to divide the dough into the prepared muffin pans. Press each portion gently with the back of a spoon to flatten slightly. Bake in the preheated oven for 13-15 minutes, or until the tops are golden.
Add Mini Eggs
Once removed from the oven, let the cookies rest for 1-2 minutes in the muffin pan. Gently press 3 mini eggs into the center of each cookie cup. Let them sit for another 2-3 minutes before transferring to a wire rack to cool completely.

Notes

If you don’t have mini eggs, you can substitute with any small chocolate candy for a similar effect.
Ensure the butter is softened for easy creaming; cold butter may result in uneven mixing.
Avoid overbaking as the cookie cups will continue cooking slightly while cooling in the pan.
Using a cookie scoop helps achieve evenly-sized portions, which ensures even baking.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 180
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg