Easter Basket Cookie Cups are my new favorite springtime treat! Cookie dough is baked into a little cup and filled with crushed mini eggs. It’s perfectly festive for the holiday.
Cookies with Easter Eggs
Cookie baskets are an utter joy! They’re delicious, adorable and so easy to make. Great for an Easter dessert or holiday treat, you’ll want to make a big batch as they will go quickly!
Looking for more cookie recipes? Why not also try my Hot Chocolate Cookies and my Brownie Cookies.
Why You’ll Love these Cookie Baskets:
- Packed with Chocolate: Each basket is loaded with crushed mini eggs. Eggs-tra chocolatey!
- Versatile: You can fill these baskets with your favorite candy.
- Easy: Using mainly pantry staples, these come together in around 30 mins!
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How to Make Easter Basket Cookie Cups
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your wet and dry ingredients to form the dough.
- Stir the crushed mini eggs into the dough.
- Drop the dough into a prepped muffin tin and press down the center of the dough to form cup shapes.
- Bake for around 12 mins.
- Remove from the oven and gently press down the cups again with the back of a spoon.
- Allow to cool and place 3 mini eggs on top of each basket.
- Serve and enjoy!
Easter basket cookie cups are made from a traditional chocolate chip-style cookie dough with crushed mini eggs instead of chocolate chips. The dough is formed into a cup shape in a mini muffin tin and baked to hold its shape. The cups can then be filled with more mini eggs or really anything you’d like!
I really like the classic Cadbury mini eggs, but you could also use M&M’s eggs, Reese’s Pieces eggs, or Hershey’s eggs.
No, you do not need to chill this dough before baking, as the mini muffin tin will provide structure and prevent spreading. If you find your cups really aren’t holding their shape during baking, you could chill them in the freezer for 10 minutes before baking.
You could fill these cups with any Easter candy you like, including jelly beans, peeps, mini candy bars, or mini marshmallows! I’ve even seen pastel candy corn! For a more subdued version, fill them with chocolate ganache, caramel sauce, or sweetened shredded coconut.
These cookie baskets are such an easy and delicious Easter cookie!
Super versatile, just load these little baskets of joy with all your favorite candy! You could use M&Ms, Reese’s pieces, or anything else you like.
Storage Instructions
Store leftover Easter basket cookie cups in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing Instructions
Freeze Easter basket cookie cups (without candies) in an airtight container for up to 1 month. Let come to room temperature before decorating with candies and serving.
Cookie Cup Substitutions
- You can substitute the mini eggs in the dough for mini chocolate chips if desired.
- You can fill the cups with any candy you desire, such as M&M’s eggs, Reese’s Pieces eggs, Hershey’s eggs, jelly beans, peeps, mini candy bars, or mini marshmallows.
Decoration Tips
- Add some shredded sweetened coconut (plain or colored with green food coloring) to the cookie cups for an adorable Easter basket look.
- Use a bit of chocolate ganache or royal icing to anchor the candies in the cups for easier transport.
Colorful, delicious and easy to make, you have to try these scrumptious Easter basket cookie cups! Loaded with chocolate and candy, kids and adults with love them!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easter Basket Cookie Cups Recipe
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup unsalted butter softened (2 sticks)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup crushed mini candy-coated chocolate eggs such as Cadbury
- 144 mini candy-coated chocolate eggs for topping, such as Cadbury
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
- Hand Mixer
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin with nonstick spray. Set aside.
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.2½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon kosher salt
- Using a hand mixer, cream the butter and sugars together.1 cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the eggs and vanilla and mix well.2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the flour and mix until well combined.
- Stir in the crushed mini eggs.1 cup crushed mini candy-coated chocolate eggs
- Drop dough by tablespoonfuls into the muffin tin wells. Press in the center of the dough with your thumb or with the bottom of a teaspoon to create a cup shape.
- Bake for 10-12 minutes, until edges are browned. Immediately after removing from the oven, press the bottom of a teaspoon into the center of each cookie again to gently reshape.
- Cool 5-10 minutes before removing onto a cooling rack. Let cool completely before placing 3 additional mini eggs in the cup of cookie.144 mini candy-coated chocolate eggs
Notes
- You can substitute the mini eggs in the dough for mini chocolate chips if desired.
- You can fill the cups with any candy you desire, such as M&M’s eggs, Reese’s Pieces eggs, Hershey’s eggs, jelly beans, peeps, mini candy bars, or mini marshmallows.
- Add some shredded sweetened coconut (plain or colored with green food coloring) to the cookie cups for an adorable Easter basket look.
- Use a bit of chocolate ganache or royal icing to anchor the candies in the cups for easier transport.
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