Mini Egg Cookie Cups Recipe | Easter Bakes 2024!

Hello lovelies,

If you’ve been around for a while, you’ll remember last year I share my first ever cookie cup recipe with you all which you guys went crazy for! I’m not one to usually care about views but still to this day that is one of my most viewed posts.

{ my original recipe: https://ellegracedeveson.com/2023/05/29/milk-chocolate-millionaire-cookie-cups-recipe/ }

So when I was thinking of ideas for Easter bakes this year, mini egg cookie cups came straight to mind. I’d been wanting to re-create that recipe for a while (with different toppings, fillings etc) and Easter just felt like the perfect time to do so.

And guess what? I wasn’t wrong!

Cookie dough, chocolate ganache and mini eggs is just a dream combination, I won’t hear differently! It all works so beautifully with one another to create an heavenly explosion of flavoursome goodness on those tastebuds. And who doesn’t want that?

So, if these cookie cups have caught your attention and have you itching to make a batch of your own, you know the drill. Keep on scrolling below and you’ll find the recipe:


Category: Sweet Treat 

Servings: 12 

Prep Time: 10 Minutes 

Bake Time: 15-18 Minutes 

Decorating Time: 10 Minutes 

Overall Time: 40 Minutes


Ingredients You Need To Make The Cookie Cups:

  • 110g Of Unsalted Butter
  • 100g Of Light Brown Sugar
  • 60g Of Caster Sugar
  • 1 Large Egg
  • 2tsp Of Vanilla Extract
  • 250g Of Plain Flour
  • 1tbsp Of Cornflour
  • 100g Of Mini Eggs, Chopped Into Small Pieces
  • 100g Of Milk Chocolate Chips

Ingredients You Need To Make The Chocolate Ganache:

  • 140g Of Milk Chocolate 
  • 90ml Of Double Cream

Ingredients You Need To Decorate:

  • 1x Small Bag Of Mini Eggs

How To Make The Cookie Cups:

  • Firstly, gather together your equipment and ingredients, lightly grease a 12 hole cupcake tin with butter and preheat the oven to 200C / 180C Fan / Gas Mark 5.
  • Secondly, in a large mixing bowl, using an electric whisk, beat together the 110g of unsalted butter with the 100g of light brown sugar and 60g of caster sugar, until light and fluffy.
  • Next, beat in the 1 large egg and 2tsp of vanilla extract.
  • Fold in the 100g of milk chocolate chips and 100g of chopped mini eggs.
  • Now, add in the 250g of plain flour and 1tbsp of cornflour until a firm dough forms.
  • On a scale, portion out the cookie dough into 12 equal cookie dough balls (mine were roughly 63g each).
  • Using your fingers, very carefully press your cookie dough balls into each section of your lightly greased cupcake tin until flat.
  • Then, to make the dip in the centre of your cookie dough, use something round and gently press that into the centre until it forms a cookie dough cup (TIP: I would recommend using either your knuckle or something like the bottom of a vanilla extract bottle, basically just something small and delicate).
  • Place the moulded cups into the oven for 15-18 minutes, until golden brown.
  • When you remove from the oven, instantly re-press the centre of the cookie dough cups as the centres may puff up due to the heat of the oven.
  • Leave in the cupcake tin for 10-15 minutes, then transfer onto a wire rack to cool completely.

How To Make The Chocolate Ganache:

  • Now that the cookie cups have cooled, it’s time to make the ganache. 
  • In a medium, heat proof bowl add the 140g of milk chocolate. 
  • Now, in a saucepan over a medium heat, add the 90ml of double cream and bring to the boil. 
  • As soon as it begins to boil, immediately remove from the heat and pour over the dark chocolate. 
  • Allow 1 minute for the chocolate to melt then using a spoon, stir to combine together.
  • Immediately pour the milk chocolate ganache into the centre of each cookie cup, until the ganache reaches the top.
  • Now, place the ganache into the fridge and allow to chill for 10-15 minutes, until the ganache has set.

How To Decorate The Cookie Cups:

  • Finally, once the ganache has set, remove from the fridge and carefully press two or three mini eggs into the top of the ganache.

That’s your Mini Egg Cookie Cups prepared, baked, filled and decorated, ready for you to enjoy this Easter!

I can’t possibly put into words how unbelievably good these cookie cups are.

Served warm… *chefs kiss*.

I could easily go on and on and on about how delicious these are but really, you just need to try them for yourself! Get that apron on and get yourself baking, I can guarantee you won’t be disappointed.

Let me know in the comments below if you make these cookie cups yourself and if you do, what your thoughts are on them. Are you a cookie cup lover? Did you polish these off as quick as you made them?

Sending you all tons of love & hugs as always,

Elle xo

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1 Comment

  1. March 21, 2024 / 10:51 am

    I used to always get mini eggs to enjoy over Easter when I lived in the UK. I’m not sure if they are available where I currently live but I will try and get some as I want to give this delicious recipe a go!

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