Mini Egg Cookie Cups
This is the start of my Easter recipes. These are chunkier than a cookie and the mini eggs sit in the centre of the cookie like a ‘nest’. I love cadbury mini eggs, they are one of my favourite chocolates. I find myself buying bags of them for “baking purposes” and eating them all myself. These are super cute and easy to make. You don’t need to freeze the dough or anything either. They would be a great one to make with kids also. You could also incorporate all the chocolate into the dough and make regular cookies out of this dough also.
Ingredients
Makes 16 | Roughly 284 calories per cup*
240g mini eggs
Frylight / butter for greasing tin
100g milk chocolate, chopped (I use Dairymilk) or chocolate chips
275g plain flour
1 tsp bicarbonate of soda
1 tbsp cornflour
100g granulated sugar
100g golden caster sugar
1 egg
115g butter, softened
Method
Preheat oven to 180 Celcius (fan) or 200 regular oven Celcius.
Grease a muffin tin with a little butter / frylight spray oil
Chop 3/4 of your mini eggs in half, set some aside to decorate at the end.
Beat the butter & sugars together using a mixer.
Once combined, add the egg, flour, bicarbonate & cornflour to form a thick dough.
Finally add in the chopped chocolate & chopped mini eggs.
Get a heaped tablespoon amount of dough, roll into a ball and press into the muffin tray spaces. Repeat until all dough is used up (using my trays, I made 16). You want the dough to fill to be about 3/4 of the space provided, as it will rise slightly.
Bake for 12-14mins. After this time, press 2 mini eggs into the centre of each cookie filled muffin case. After a few mins remove the cookie cups from the tray and leave to cool on a wire rack.
Best served warm, with a scoop ice-cream.
*Calories calculated using MFP and may not be entirely accurate
