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–+ servings
close up of easter basket cookie cups.

Easter Basket Cookie Cups Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 48 cookie cups
Calories: 150kcal
Author: Becky Hardin - Easy Dessert Recipes
These little cookies are shaped like a basket so you can fill them up with more candy!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Mini Muffin Tin
  • Hand Mixer

Ingredients

  • 2½ cups all-purpose flour 300 grams
  • 1 teaspoon baking soda 6 grams
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter 226 grams, softened (2 sticks)
  • ½ cup brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 cup crushed mini candy-coated chocolate eggs 170 grams, such as Cadbury
  • 144 mini candy-coated chocolate eggs 512 grams, for topping, such as Cadbury

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
    overhead view of dry ingredients for easter basket cookie cups in a white bowl.
  • Using a hand mixer, cream the butter and sugars together.
    1 cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
    overhead view of butter and sugars for easter basket cookie cups in a stainless mixing bowl.
  • Add the eggs and vanilla and mix well.
    2 large eggs, 1 teaspoon pure vanilla extract
    overhead view of eggs and vanilla added to easter basket cookie cup dough in a stainless mixing bowl.
  • Gradually add the flour and mix until well combined.
    easter basket cookie cup dough in a stainless mixing bowl.
  • Stir in the crushed mini eggs.
    1 cup crushed mini candy-coated chocolate eggs
    crushed cadbury mini eggs added to easter basket cookie cup dough in a stainless mixing bowl.
  • 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.
    formed easter basket cookie cup dough in a mini muffin tin.
  • 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.
Storage: Store Easter basket cookie cups in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (without candy toppings) for up to 1 month.

Nutrition

Serving: 1cookie cup | Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 50mg | Potassium: 14mg | Fiber: 1g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg