I don’t even know how to begin this post, I’m so excited. Creme eggs! Cookies! Frosting! I’d been dying to bake something, anything, with creme eggs this Easter but my imagination wasn’t stretching much further than brownies. And, delicious as they’d undoubtedly be, I’m not sure the internet really needs another creme egg brownie recipe. Creme egg cookie cups, on the other hand – the internet definitely needs more of those!
I won’t lie, it’s been a bit of an arduous task to get here. Arduous as in I’ve been forced to eat several failed cookie cups and lick the spoon of multiple frosting variations. Oh, the tough task of recipe development… After all that, I finally reached this recipe. The winner! The cookies are soft and chewy, the filling just sweet enough.
These creme egg cookie cups are a little bit fiddly but also so much fun, so don’t let that put you off! The recipe makes enough dough for a couple of trial runs first if you want to play it safe. I’m planning on putting together a step-by-step guide to cookie cups soon but in the meantime, do a bit of experimenting when you’ve got an afternoon free to play with! Worst case scenario you end up with lots of cookie scraps and a bowl of frosting. Worse things have happened…
On a sort-of related note, what are your favourite Easter foods – because obviously, the key feature of Easter is treats 😉 Hot cross buns? Creme eggs? Mini eggs? Some other lovely food I need to hear about? Let me know in the comments!
- 350g plain flour
- 1/2 tsp salt
- 1/2 tbsp baking soda
- 175g unsalted butter, melted
- 110g light brown sugar
- 110g caster sugar
- 2 tsp vanilla extract
- 2 eggs
- 100g milk chocolate chips
- 150g unsalted butter, softened
- 150g soft cheese
- 175g icing sugar, softened
- 8 large creme eggs, chopped up
- 12 mini creme eggs
- In a large bowl, mix together the flour, salt and baking soda.
- In a separate bowl, whisk together the melted butter, sugar and vanilla extract. Beat the eggs and add to the butter/sugar mixture, stirring to combine.
- Add the wet ingredients to the flour mixture and mix until combined. Gently fold in the chocolate chips. Chill in the fridge for 2 hours, or the freezer for 30 minutes.
- Preheat oven to 160c. Turn a mini cupcake tray (or individual mini moulds) upside down and grease with cooking spray or butter.
- Roll a small ball of dough (about the diameter of a 2p coin) between your palms and place on top of the upturned cupcake mould. Gently press down so that the dough flattens a little and hangs over the edges ever so slightly. As the dough heats up in the oven it'll spread down the sides of the mould.
- Repeat 12 times and carefully place the tray in the oven. Bake for 8-10 minutes until golden. Allow to cool slightly before removing cups from mould and transferring to cooling rack.
- To make the frosting, beat together softened butter and cream cheese until light and fluffy. Add the sifted icing sugar gradually, beating until smooth. Fold in the chopped up creme eggs.
- Fill the cookie cups with the frosting and top each with a mini creme egg to decorate.