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Creme Egg Stuffed Cookie Cups - Gooey Centers, Crispy Edges

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 servings

Ingredients
  

  • 12 mini Creme Eggs (or 6 regular Creme Eggs, halved)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 2/3 cups (210 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup (85 g) chocolate chips (optional but great)
  • Nonstick spray or softened butter for the muffin tin

Instructions
 

  • Chill the Creme Eggs: Pop the Creme Eggs in the fridge for 20–30 minutes. Cold centers hold their shape better while baking.
  • Prep the oven and tin: Heat oven to 350°F (175°C). Grease a standard 12-cup muffin tin well, including the rims.
  • Mix the wet ingredients: In a bowl, whisk melted butter with granulated and brown sugars until smooth. Add egg and vanilla; whisk until glossy.
  • Combine the dry: In a separate bowl, stir flour, baking soda, and salt. Fold into the wet mix just until no dry streaks remain. Stir in chocolate chips if using. The dough will be thick.
  • Portion the base: Scoop about 1 tablespoon of dough into each muffin cup and press to cover the bottom.
  • Add the filling: Unwrap the chilled Creme Eggs. Place one mini egg (or a half regular egg, cut-side down) in the center of each cup.
  • Seal the tops: Add another tablespoon of dough over each egg and gently press around the sides to fully enclose the candy. Don’t compact too hard; you want room for spread.
  • Bake: Bake 10–13 minutes until the edges look set and lightly golden. The centers will still look soft—that’s perfect.
  • Cool briefly: Let them cool in the tin for 10 minutes to firm up. Run a thin knife around the edges, then lift out to a rack.
  • Serve: Enjoy warm for a gooey center, or at room temp for a fudgier bite. A pinch of flaky salt on top is a great finish.