5.0 from 3 votes
Easter Basket Cookie Cups Recipe
These little cookies are shaped like a basket so you can fill them up with more candy!
Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 48 cookie
Calories: 150 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup unsalted butter softened (2 sticks)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup crushed mini candy-coated chocolate eggs such as Cadbury
- 144 mini candy-coated chocolate eggs for topping, such as Cadbury
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin with nonstick spray. Set aside.
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- Using a hand mixer, cream the butter and sugars together.
- Add the eggs and vanilla and mix well.
- Gradually add the flour and mix until well combined.
- Stir in the crushed mini eggs.
- Drop dough by tablespoonfuls into the muffin tin wells. Press in the center of the dough with your thumb or with the bottom of a teaspoon to create a cup shape.
- Bake for 10-12 minutes, until edges are browned. Immediately after removing from the oven, press the bottom of a teaspoon into the center of each cookie again to gently reshape.
- Cool 5-10 minutes before removing onto a cooling rack. Let cool completely before placing 3 additional mini eggs in the cup of cookie.
Cup of Yum
Notes
- Storage: Store Easter basket cookie cups in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (without candy toppings) for up to 1 month.
- You can substitute the mini eggs in the dough for mini chocolate chips if desired.
- You can fill the cups with any candy you desire, such as M&M's eggs, Reese's Pieces eggs, Hershey's eggs, jelly beans, peeps, mini candy bars, or mini marshmallows.
- Add some shredded sweetened coconut (plain or colored with green food coloring) to the cookie cups for an adorable Easter basket look.
- Use a bit of chocolate ganache or royal icing to anchor the candies in the cups for easier transport.
Nutrition Information
Serving
1cookie cup
Calories
150kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
50mg
(2%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
164IU
(3%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookie
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1cookie cup | |
| Calories | 150kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 50mg | 2% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.