An easy, foolproof recipe for yummy Cadbury Creme Egg Cookie Cups! The perfect Easter treat…
I’ve sung the praises of cookie cups lots of times, and now they’re going to a whole new level with Creme Eggs!
Have you ever tried cookie cups before?
I love them, they’re just cookies baked in a muffin tin instead of on a baking sheet. Being baked in a muffin tin means that these cookie cups can’t spread out too far, so they stay incredibly thick and gooey.
When the cookie dough goes into the muffin tin, it’s pushed down to create a bowl shape.
Then we fill the cup with whatever your heart desires! Nutella, peanut butter, ICE CREAM.
These Cadbury Creme Egg Cookie Cups are soft and melting with chewy edges and pockets of melted chocolate…. once they’re baked, we’ll pop creme eggs on top for them to get nice and melty too.
This is a completely easy recipe, with nothing that you don’t already probably have in your kitchen cupboard.
- 175g unsalted butter
- 150g light brown muscavado sugar
- 75g caster sugar
- 1 tbsp vanilla bean paste
- 2 eggs
- 2 tsp cornflour
- 1 tsp baking powder
- 300g plain flour
- large pinch salt
- 250g chocolate chunks (I used large bars of plain chocolate which I chop into chunks)
- 12 mini creme eggs
- TIME FOR COOKIE DOUGH!
- Prepare two 12 hole muffin pans by greasing them with butter or non stick cooking spray, and preheat your oven to 160C/gas mark 4/350F.
- Let's begin with very soft unsalted butter. Pop it into your mixer and beat it while you weigh out your sugars, and then add them into the bowl of the mixer. Let everything mix, scraping down the bowl, for 3-5 minutes.
- Add the vanilla bean paste and eggs to the mixture, and prepare your flour and other dry ingredients. With the mixer now on slow, add the flour, cornflour and baking powder along with the salt. Stop the mixer and scrape down the bowl and beater, then switch to a wooden spoon to incorporate the chocolate chunks. We'd better just taste the mixture to make sure it tastes delicious...
- Next, use 2 tbsp of the mixture to fill each muffin hole. I also used a teaspoon to create an ident/gap in the centre of the cookie cup ready for the filling.
- Bake for 20 minutes, no longer. Remove from the oven to cool, then pop a halved creme egg or mini creme egg on top of each one to get melty.
Need more Easter baking inspiration?
These cookie cups are completely addictive…. they call your name as you walk by them! If you get tired of eating them plain, pop them in the microwave to warm them up then top them with ice cream.
I’m entering these into Recipe of the Week over at A Mummy Too.