Name: Stuffed Mini Egg Cookie Cups - Bite-Size Chocolate Treats
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: All-purpose flour – 1 1/2 cups; Baking soda – 1/2 teaspoon; Fine salt – 1/4 teaspoon; Unsalted butter, softened – 1/2 cup (1 stick); Granulated sugar – 1/3 cup; Light brown sugar, packed – 1/2 cup; Large egg – 1; Vanilla extract – 1 1/2 teaspoons; Mini chocolate chips – 1/2 cup (optional but tasty); Chocolate for stuffing – about 24 bite-size pieces (milk or semisweet; chocolate squares, caramels, or mini peanut butter cups); Mini eggs (candy-coated chocolate) – about 1 to 1 1/2 cups; Nonstick spray or softened butter for the pan

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These little cookie cups pack all the fun of a chocolate chip cookie and the surprise of a candy center. They’re simple to make, kid-friendly, and perfect for parties or spring holidays. You’ll bake a soft cookie base in a mini muffin tin, nestle in creamy chocolate, then top with crunchy candy-coated mini eggs.

The mix of textures is the best part—soft, gooey, and crisp in one bite. If you like easy desserts that look impressive with minimal effort, this one’s for you.

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What Makes This Special

Cooking process, close-up detail: Freshly baked mini cookie cups still in a 24-cup mini muffin tin,

These cookie cups aren’t just cute—they’re quick, forgiving, and customizable. The mini muffin shape means perfect portions and no fussy shaping.

A chocolate base layer melts into the warm cookie for a soft, truffle-like center. Topping with mini eggs adds a crunchy snap and a festive look with almost no extra work. They’re great make-ahead treats and hold up well for gifting or potlucks.

Shopping List

All-purpose flour – 1 1/2 cups
Baking soda – 1/2 teaspoon
Fine salt – 1/4 teaspoon
Unsalted butter, softened – 1/2 cup (1 stick)
Granulated sugar – 1/3 cup
Light brown sugar, packed – 1/2 cup
Large egg – 1
Vanilla extract – 1 1/2 teaspoons
Mini chocolate chips – 1/2 cup (optional but tasty)
Chocolate for stuffing – about 24 bite-size pieces (milk or semisweet; chocolate squares, caramels, or mini peanut butter cups)
Mini eggs (candy-coated chocolate) – about 1 to 1 1/2 cups
Nonstick spray or softened butter for the pan

Instructions

Final dish, tasty top view: Overhead shot of a white platter piled with Stuffed Mini Egg Cookie Cups

Preheat and prep: Heat oven to 350°F (175°C).
Lightly grease a mini muffin tin (24-cup) with nonstick spray or butter.
Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add egg and vanilla: Beat in the egg and vanilla until smooth, scraping the bowl as needed.
Combine: Add dry ingredients to the wet in two additions. Mix just until no dry spots remain.
Fold in mini chocolate chips if using.
Portion: Scoop 1 tablespoon of dough into each mini muffin cup. Press gently to create a shallow well.
Bake base: Bake 8–9 minutes, until the edges are set but centers still look soft. Remove from the oven.
Stuff with chocolate: While hot, press one piece of chocolate into the center of each cup.
The heat will soften it.
Add mini eggs: Immediately press 1–2 mini eggs on top of the softened chocolate in each cup.
Set and cool: Let the cookie cups cool in the pan for 10 minutes. Use a butter knife to gently lift each one out to a rack. Cool completely so the centers firm up.
Serve: Enjoy slightly warm for a gooey center or fully cooled for clean bites and extra crunch.

Keeping It Fresh

Store cookie cups in an airtight container at room temperature for 3–4 days.

If your kitchen is warm, refrigerate to keep the chocolate center firm, then bring to room temp before serving. For longer storage, freeze in a single layer until solid, then move to a freezer bag for up to 2 months. Thaw at room temperature or give them 10–15 seconds in the microwave to soften the centers.

Health Benefits

These are a treat, but there are a few small perks.

Dark or semisweet chocolate offers antioxidants and can satisfy cravings with a smaller portion. The mini size helps with portion control, which can support mindful snacking. You can also reduce sugar slightly or use whole-wheat pastry flour for a small fiber boost without changing texture too much.

Common Mistakes to Avoid

Overbaking: Pull the cups when edges set and centers still look soft.
They continue to cook in the pan.
Skipping pan prep: Lightly greasing is key. Sticky cups break when you try to remove them.
Stuffing too late: Add chocolate and mini eggs while the cookie base is hot so they adhere.
Too much dough per cup: Overfilling leads to mushroom tops and uneven baking. Stick to about 1 tablespoon.
Using large candies: Oversized fillings can crack the cookie cup.
Choose bite-size pieces that fit the well.

Variations You Can Try

Peanut butter swirl: Press in a mini peanut butter cup and top with chopped peanuts instead of mini eggs.
Caramel core: Use soft caramels or caramel-filled chocolates, then finish with a pinch of flaky salt.
Funfetti: Fold rainbow sprinkles into the dough and stuff with white chocolate.
Mocha: Add 1 teaspoon instant espresso powder to the dough; stuff with dark chocolate.
Gluten-free: Use a 1:1 gluten-free flour blend designed for baking and check candy labels.

Can I make these without a mini muffin tin?

Yes. Use a regular muffin tin and scoop about 2 tablespoons of dough per cup. Bake 10–12 minutes and use larger candy pieces.

You’ll get fewer, bigger cookie cups.

Do I have to chill the dough?

No. This recipe works without chilling. If your kitchen is very warm, a 15–20 minute chill can help keep the cups neat.

Which mini eggs work best?

Any candy-coated chocolate mini eggs will do.

If the shells are very thick, press gently to avoid cracking the cookie cup.

How do I prevent the cups from collapsing?

Don’t over-press when making the well. Bake until edges set, cool 10 minutes in the pan, then remove carefully. That short rest stabilizes the structure.

Can I cut the sugar?

You can reduce total sugar by about 2 tablespoons without major changes.

Any more and the texture may turn dry and crumbly.

Final Thoughts

Stuffed Mini Egg Cookie Cups are an easy win: simple ingredients, cheerful colors, and a melt-in-the-middle surprise. They’re perfect for holidays, bake sales, or a quick weekend bake with kids. Keep the technique light and the timing short, and you’ll get soft, sturdy cups every time.

Bake a batch, share a few, and stash some in the freezer for sweet emergencies.