Description
Indulge in the delightful charm of Mini Egg Cookie Cups, a treat that effortlessly combines the sweetness of cookie dough with the creamy richness of chocolate ganache. Perfect for festive gatherings or as a whimsical dessert, these cookie cups are filled with colorful candy-coated eggs, making them an eye-catching addition to any dessert table. Their unique shape and decadent flavor will surely impress your family and friends, all while being easy to prepare.
Ingredients
Scale
- 100 g Butter (softened, unsalted)
- 100 g Caster sugar
- 65 g Light brown soft sugar
- 1 Egg (large)
- 1 tsp Vanilla extract
- 215 g Plain flour
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 100 g Milk chocolate chips
- 100 g Mini Eggs (crushed)
- 125 ml Double cream
- 125 g Dark chocolate
- 15 g Butter
- 36 Mini Eggs
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and prepare a cupcake tin by greasing it and lining it with baking paper.
- In a bowl, cream softened butter with caster and light brown sugars until fluffy.
- Mix in the egg and vanilla extract until combined.
- Sift together dry ingredients and gradually mix into the wet mixture.
- Fold in chocolate chips and crushed mini eggs gently.
- Divide the dough into twelve portions and shape into balls, pressing them into the cupcake tin to form cups.
- Bake for about 12 minutes or until golden brown; press down centers immediately after baking.
- Make ganache by microwaving dark chocolate, butter, and double cream until smooth; fill cooled cookie cups with ganache and top with mini eggs.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (62g)
- Calories: 310
- Sugar: 24g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg