Easter Egg Cookie Cups

I’m not the craftiest person.

The most detailed thing I’ve done in the past year was cutting some garland for decorations. I don’t have a craft room or a hot glue gun or drawers full of ribbon and scrapbook paper.

So naturally, most of the “craft-y” things that I’m drawn to are all about food. Like these cute little cookie cups.

Nick and I always go through multiple bags of the Cadbury Mini Eggs this time of year. And last weekend, we went through 2 bags in 2 days. Oops?

We had a 3rd bag in the house (I know – we have a problem), and Nick asked me to put some in a batch of chocolate chip cookies. Instead of inhaling them on their own like we had done with the first 2 bags, these little eggs ended up making a cute cookie treat.

Classic chocolate chip cookie dough makes up the little “nest”, and they’re closer to a cookie cake than a normal cookie. Because you use more dough in each muffin tin, these get a little crisp on the outside, but stay soft and chewy in the middle.

You could use any easter candy you like, too. We’re addicted to these Cadbury Mini Eggs, but I think they’d be super cute with pastel m&ms, a little peanut butter cup, or those speckled Robin Eggs.

I love my jelly beans and baby animal shaped sweettarts, but I think I would have loved having a batch of these cookie nests in my Easter basket, too.

Easter Egg Cookie Cups
Makes: about 2 dozen cookies

Ingredients:

• 2 sticks of unsalted butter, softened to room temperature
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 tsp vanilla extract
• 2 eggs, room temperature
• 1 cup whole wheat flour
• 1 and 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• 1 bag Cadbury mini eggs

Directions:

1. Preheat oven to 350 degrees. Spray or grease a muffin tin and set it aside.
2. Dump the softened butter into a large bowl (stand mixer or other big bowl) and pour in the brown sugar and sugar. Beat together for 3-5 minutes until the mixture is light and fluffy.
3. Beat in the vanilla, then add the eggs, one at a time, to the butter and sugar mixture.
4. Pour the flours, baking soda, and salt into the bowl and mix into the butter.
5. Once the dough has come together, add the chocolate chips and beat the mixture for another minute until the chips are mixed into the dough.
6. Take a heaping 2 Tbsp of dough, form into a round, and press into one of the muffin spots. Repeat with the dough until your muffin tin is full.
7. Bake at 350 degrees for 13-15 minutes until the top is golden and a toothpick comes out clean.
8. Let the cookie rest for 1-2 minutes, then take 2-3 Cadbury mini eggs and press them into the center of each cookie. Let them sit for another 2-3 minutes, then move them to a cooling rack.

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