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–+ servings
Easter mini egg cookie cups filled with frosting and topped with pastel candy eggs.

Mini Egg Cookie Cups

Kitchen Ready Betty
Whip up these festive mini egg cookie cups using just three simple ingredients for a quick and impressive spring dessert. They feature a soft sugar cookie base filled with smooth milk chocolate and topped with iconic pastel candy eggs.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time (for cookies to set properly) 1 hour
Total Time 1 hour 20 minutes
Course Confections, Dessert, Desserts
Cuisine American
Servings 24
Calories 114 kcal

Equipment

  • 24-cup mini muffin pan (silicone HIGHLY RECOMMENDED)
  • wire cooling rack

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Ingredients
  

  • 1 16 oz (24-count) package refrigerated sugar cookie dough
  • 48 milk chocolate melting wafers Ghirardelli recommended
  • 48 Cadbury Mini Eggs

Instructions
 

  • Preheat oven to 350℉.
  • Place one cookie dough portion inside of each muffin cup. Bake for 12-15 minutes, or until edges are slightly golden brown and cookies are puffy/slightly dented in the center.
  • Remove pan from oven; place on wire rack. Turn off oven.
  • Immediately place two chocolate melting wafers into the center of each cookie; gently press in.
  • Return muffin pan to warm oven (turned off). Set a timer for 2 minutes to allow the chocolate to become soft and partially melted.
  • Promptly remove from oven and immediately press two mini eggs gently into the chocolate.
  • Allow cookie cups to set in the muffin pan for 30 minutes; then pop each cookie out and allow to cool completely on wire rack.

Notes

A silicone muffin pan is a total game-changer for these cookies because it allows you to pop them out without any sticking. Since the chocolate centers are soft, the flexible silicone lets you gently push from the bottom to release each treat perfectly. This keeps your cookie cups intact and looking professional while making the cleanup process incredibly fast and easy.
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!
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).
 
 

Nutrition

Serving: 1 cookie cupCalories: 114kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 3mgSodium: 50mgPotassium: 14mgFiber: 0.3gSugar: 4gVitamin A: 4IUVitamin C: 0.01mgCalcium: 3mgIron: 0.2mg
Keyword cadbury egg dessert, cadbury mini egg recipes, Cadbury Mini Eggs, cookie dough, cookies, easy baking, kids can help, make with the kids, milk chocolate, mini cadbury eggs recipes, refrigerated cookie dough, sugar cookie dough
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