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Mini Egg Cookie Cups

Mini Egg Cookie Cups
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Mini Egg Cookie Cups are a delightful blend of chewy cookies and rich chocolate ganache, topped with colorful mini eggs for a playful twist. Perfect for celebrations, particularly during Easter, these cookie cups elevate any dessert table with their vibrant presentation and delicious taste. Their customizable filling allows for seasonal variations, making them an all-year-round favorite. Each cup is perfectly portioned to satisfy your sweet cravings while being easy to share. Whether you’re hosting a party or simply indulging at home, these Mini Egg Cookie Cups are sure to impress both kids and adults alike.

Ingredients

Scale
  • 100 g softened unsalted butter
  • 100 g caster sugar
  • 65 g light brown sugar
  • 1 large egg
  • 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
  • 125 ml double cream
  • 125 g dark chocolate

Instructions

  1. Preheat oven to 180°C (Fan)/Gas Mark 6. Grease a cupcake tin with butter and line with baking paper.
  2. In a stand mixer, cream together the softened butter, caster sugar, and light brown sugar until fluffy.
  3. Add the egg and vanilla extract; mix until well combined.
  4. Sift in the plain flour, baking powder, bicarbonate of soda, and salt; mix until just combined.
  5. Fold in crushed mini eggs and milk chocolate chips evenly into the dough.
  6. Divide dough into 12 portions, roll into balls, and press into the cupcake tin to create cups.
  7. Bake for about 12 minutes or until golden brown; press down gently after removing from oven.
  8. Prepare ganache by combining dark chocolate, butter, and double cream in a microwave-safe bowl; heat until smooth.
  9. Once cookie cups cool slightly, fill each with ganache and top with three mini eggs.

Nutrition

Find it online: https://recipesbypenelope.com/mini-egg-cookie-cups/