Mini Egg Cookie Cups (Just 3-Ingredients!)

These mini egg cookie cups are the ultimate low-effort, high-reward dessert for spring. With just 3 simple ingredients, you can whip up a batch of these festive, bite-sized treats that look totally gourmet but are secretly so easy to make. They’re the perfect sweet addition to your Easter spread or a quick way to satisfy that Cadbury egg craving!

These mini egg cookie cups are a hit with the little ones because they are so fun to assemble. Kids love pressing the candy eggs into the warm centers after they come out of the oven. It's a fantastic way to get the whole family involved in the kitchen without any stress.

You only need three ingredients to make this sweet and easy recipe. Start by baking your refrigerated cookie dough in a mini muffin pan (silicone preferred) until the edges turn a perfect golden brown. While they're still soft, add your milk chocolate and top them with those iconic pastel eggs for a beautiful finish.

These easy cookie cups are perfect for Easter brunch, spring parties, or even just a sweet afternoon snack. Pair them with our no-bake strawberry fluff salad or our popular strawberry earthquake cake for a full dessert table spread. Your guests will be impressed by the variety even though the prep work was incredibly fast and easy 😉!

Jump to:

• 🥘Ingredients
• 🔪Instructions
• 🥣Substitutions
• 📖Variations
• 🍽Equipment
• 🍶Storage
• 💭Top tip
• 🗨️FAQ
• 🥄Related
• 🍴Pairing
• 📋Recipe with step-by-step instructions
• 💬 Comments

🥘Ingredients

• refrigerated sugar cookie dough - Using store-bought dough is the ultimate time-saver that ensures a soft, chewy base every time. You can use the pre-cut squares or a classic 16-ounce tube from the dairy aisle.
• milk chocolate melting wafers - These are specifically designed to melt smoothly and create a glossy finish in the center of your cups. If you cannot find wafers, high-quality milk chocolate chips are a great backup option.
• Cadbury Mini Eggs - These iconic pastel candies provide a satisfying crunch and the perfect festive look for spring. Their milk chocolate center pairs beautifully with the sugar cookie base for a classic flavor.

See recipe card for quantities.

🔪Instructions

Hint: For a perfectly filled center, press two chocolate wafers back-to-back and press them into the cookie cup at the same time. Briefly returning the pan to the warm oven is the secret to getting that ideal melt, which ensures your mini eggs stay securely in place!

🥣Substitutions

• Homemade Sugar Cookie Dough - If you prefer a "from-scratch" taste, you can swap the store-bought tube for your favorite homemade sugar cookie recipe. Just make sure the dough is chilled before baking so the cups hold their shape.
• Chocolate Chips - If you can’t find melting wafers, semi-sweet or dark chocolate chips are a great alternative for the filling. They won't be quite as glossy when they set, but they’ll taste just as delicious!
• Pastel M&Ms - For a different crunch, you can replace the mini eggs with pastel-colored M&Ms or even small Reese’s peanut butter eggs. This is a great way to customize the treats for people who might prefer a different type of chocolate.

📖Variations

• Double Chocolate - Use a double chocolate cookie dough base for an extra rich and decadent treat. Swap the milk chocolate for white chocolate melting wafers to create a beautiful and striking color contrast.
• Peanut Butter Surprise - Press a small dollop of creamy peanut butter into the bottom of the cup before adding the chocolate wafer. The combination of peanut butter and milk chocolate creates a classic flavor profile that everyone always enjoys.
• Spring Sprinkles - Mix festive rainbow sprinkles into your sugar cookie dough before you bake the cups in the oven. Top the melted chocolate with a single mini egg and extra sprinkles for a very bright and colorful presentation.

See Mini Egg Cookie Bars for another easy recipe featuring Cadbury Mini Eggs!

🍽Equipment

• silicone mini muffin pan (HIGHLY RECOMMENDED) or mini muffin pan, well greased
• wire cooling rack

🍶Storage

To keep your cookie cups fresh and soft, store them in an airtight container at room temperature for up to one week (adding a slice of bread to prevent dryness is helpful).

If you want to save them for later, these treats freeze beautifully in a freezer-safe bag or container for up to three months. I suggest placing a layer of parchment paper between the cookies to prevent the chocolate centers from sticking together. Just make sure the cookies are completely cooled and the chocolate has fully set before you tuck them away.

🗨️FAQ

🥄Related

Looking for other easy dessert recipes like this? Try these:

🍴Pairing

These are my favorite dishes to serve with Mini Egg Cookie Cups:

📋Recipe with step-by-step instructions

_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}