Get ready to charm everyone at your Easter gathering with these utterly adorable and surprisingly simple Easter Basket Cookie Cups! Far more than just a dessert, these delightful treats are a centerpiece, a conversation starter, and an instant crowd-pleaser. Imagine golden, tender cookie cups, baked to perfection, then filled with a vibrant assortment of candy eggs, mimicking miniature Easter baskets. They’re undeniably one of the cutest homemade desserts you’ll ever create, and the best part? They’re incredibly easy to master, even for novice bakers.

Easter Basket Cookie Cups: The Ultimate Festive Treat

These Easter Basket Cookie Cups take the classic chocolate chip cookie to a whole new level of festive fun. Forget complicated decorations or intricate baking techniques; all you need is a standard mini muffin tin, and it will do all the heavy lifting, shaping your cookie dough into perfectly formed little cups as they bake. This recipe is genuinely no more difficult than whipping up a batch of your favorite chocolate chip cookies, yet the outcome is so much more visually striking and exciting. We’ve elevated the classic by folding crushed mini candy-coated chocolate eggs into the dough for an extra burst of color and flavor, making them irresistibly festive. Of course, traditional chocolate chips work wonderfully too, but the candy eggs truly make these treats pop for Easter!

Why You’ll Love These Easter Basket Cookie Cups

• Effortlessly Adorable: These cookies are designed to impress without requiring advanced baking skills. The mini muffin tin does all the shaping, making them look professionally crafted with minimal effort.
• Kid-Friendly & Fun: Both making and decorating these cookie cups are fantastic activities for kids. They’ll love helping to press the dough into the tins and, especially, filling their “baskets” with candy.
• Perfect for Easter: With their charming basket shape and vibrant candy fillings, these cookies are the quintessential Easter dessert. They’re a playful addition to any holiday table, egg hunt celebration, or spring gathering.
• Customizable & Versatile: While candy eggs are a classic choice, the possibilities for filling these cookie cups are endless! Explore different candies, shredded coconut, or even a dollop of frosting for unique variations.
• Crowd-Pleasing Flavor: Built on a solid, tender chocolate chip cookie base, these treats are guaranteed to be a hit with everyone. The combination of classic cookie comfort and festive candy crunch is irresistible.
• Make-Ahead Friendly: You can prepare these cookie cups in advance, making your holiday baking stress-free. Store them, and then add the fresh candy toppings just before serving.

The Magic of Mini Cookie Cups

The secret to achieving those perfectly formed, bite-sized cookie “baskets” lies in your mini muffin tin. This essential piece of equipment transforms ordinary cookie dough into charming cups, ready to be filled with your favorite Easter treats. The wells of the tin provide the structure, ensuring your cookies bake into a consistent, adorable shape every time. Unlike free-form cookies that might spread too much, the mini muffin tin guarantees uniform, picture-perfect results that are ideal for individual servings and festive presentations.

Easter Basket Cookie Cups Recipe

These delightful mini cookie cups are shaped like a basket, making them perfect for filling with even more festive candy!

Prep:
25 minutes

Cook:
10 minutes

Total Time:
35 minutes

Servings:
48 cookie cups

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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 whole mini candy-coated chocolate eggs for topping, such as Cadbury

Equipment

• Kitchen Scale (optional, for precision)
• Mini Muffin Tin
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Measuring Cups and Spoons
• Cooling Rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with nonstick cooking spray to prevent sticking. Set it aside.
2. In a medium-sized bowl, whisk together the dry ingredients: 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of kosher salt until well combined. This ensures even distribution of leavening agents. Set this bowl aside.
   
3. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together 1 cup of softened unsalted butter with ½ cup of brown sugar and ½ cup of granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes. This step incorporates air, contributing to the cookie’s texture.
   
4. Crack 2 large room-temperature eggs into the creamed mixture, one at a time, mixing well after each addition. Stir in 1 teaspoon of pure vanilla extract. Continue mixing until everything is fully incorporated and the batter looks smooth.
   
5. Gradually add the reserved dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until no streaks of flour remain.
   
6. Gently fold in 1 cup of crushed mini candy-coated chocolate eggs (like Cadbury Mini Eggs). Use a spatula to ensure they are evenly distributed throughout the dough without crushing them further.
   
7. Using a tablespoon or a small cookie scoop, drop rounded tablespoonfuls of dough into each well of the prepared mini muffin tin. Once the dough is in place, gently press down in the center of each dough ball with your thumb or the back of a small teaspoon to create a cup shape.
   
8. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are set. Baking times can vary, so keep a close eye on them. Immediately after removing the tin from the oven, gently press the bottom of a teaspoon into the center of each warm cookie again to reaffirm and reshape the cup, as they may puff up slightly during baking.
9. Allow the cookie cups to cool in the mini muffin tin for 5-10 minutes before carefully transferring them to a wire cooling rack to cool completely. This helps them firm up and prevents breakage. Once fully cooled, place 3 whole mini candy-coated chocolate eggs (144 total for the batch) into the hollow of each cookie cup to resemble a mini Easter basket. Serve and enjoy!
   

Notes

*For a classic twist, you can substitute the crushed mini candy-coated chocolate eggs in the dough with an equal amount of mini chocolate chips, if preferred.

Tips for Success:

• No Chilling Needed: This dough is designed to work perfectly with a mini muffin tin, which provides enough structure to prevent excessive spreading during baking. Therefore, no chilling is typically required. However, if you notice your cookie cups are spreading more than desired, you can place the filled muffin tin in the freezer for about 10 minutes before baking to help them hold their shape.
• Reshaping is Key: Don’t skip the immediate reshaping step after baking! As the cookies cool, they will set in their cup form, making them perfect for holding candies.
• Creative Fillings: These cookie cups are incredibly versatile! Fill them with any small candies you love. Popular choices include M&M’s eggs, Reese’s Pieces eggs, Hershey’s Kisses, jelly beans, Peeps, mini candy bars, or even mini marshmallows.
• Add Edible Grass: For an extra adorable and realistic Easter basket look, add a pinch of shredded sweetened coconut to the cookie cups before placing the candies. You can use plain white coconut or dye it green with food coloring to resemble grass.
• Secure Your Candies: If you plan to transport your cookie cups or want to ensure the candies stay perfectly in place, use a tiny dab of chocolate ganache, melted chocolate, or royal icing at the bottom of the cup to anchor them.
• Don’t Overfill: Be mindful not to overfill the muffin tin wells with dough. A rounded tablespoon is usually sufficient to create a good cup shape without overflowing.

Storage & Freezing: Store cooled Easter basket cookie cups (without candy toppings) in an airtight container at room temperature for up to 3 days. They can also be kept in the refrigerator for up to 5 days. For longer storage, freeze the plain cookie cups (before adding candies) in an airtight freezer-safe container or bag for up to 1 month. Thaw at room temperature before decorating with candies and serving.

Nutrition Facts

Easter Basket Cookie Cups Recipe

Amount Per Serving (1 cookie cup)

Calories 150
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 50mg2%

Potassium 14mg0%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 164IU3%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Ingredient Breakdown & Smart Substitutions

Crafting the perfect Easter Basket Cookie Cup starts with quality ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry or preferences:

• All-Purpose Flour: The foundation of our cookie. For best results, measure by weight (around 300-310g for 2½ cups) if you have a kitchen scale, otherwise, spoon and level to avoid a dense cookie.
• Baking Soda & Kosher Salt: These essential leavening agents and flavor enhancers work in tandem to give the cookies their delightful texture and balance the sweetness. Don’t skip them!
• Unsalted Butter (Softened): Room temperature butter is crucial for proper creaming with the sugars, creating a light and airy dough. If you only have salted butter, omit the added kosher salt.
• Brown Sugar & Granulated Sugar: The combination of both sugars provides the perfect balance of chewiness (from brown sugar) and crisp edges (from granulated sugar). Light or dark brown sugar works well.
• Large Eggs (Room Temperature): Room temperature eggs emulsify better with the butter and sugar, contributing to a smoother batter and a more uniform bake.
• Pure Vanilla Extract: A splash of good quality vanilla elevates all the other flavors in the cookie. Consider making your own for an extra rich taste! (Homemade Vanilla Extract Recipe)
• Crushed Mini Candy-Coated Chocolate Eggs (e.g., Cadbury): These are the star of the show for their festive colors and satisfying crunch. Gently crush them with a rolling pin in a sealed bag. If you can’t find them, regular chocolate chips, M&Ms, or other small, sturdy candies can be used as a delicious alternative within the dough.
• Whole Mini Candy-Coated Chocolate Eggs (for topping): These are for decorating the “baskets” after baking. Make sure you have enough to place 3 eggs in each cookie cup for that iconic Easter look.

Frequently Asked Questions About Easter Basket Cookie Cups

Can I use a regular muffin tin instead of a mini muffin tin?

While you technically could, the “basket” effect is much more pronounced and charming with mini cookie cups. A regular muffin tin would yield larger cookies that might be harder to shape into true cups and would likely require a longer baking time. We highly recommend sticking to the mini muffin tin for the best results and visual appeal.

Do I need to chill the cookie dough?

No, chilling the dough is not typically necessary for this recipe. The mini muffin tin provides enough structure to prevent the cookies from spreading too much during baking. However, if your kitchen is very warm or you find your cookies are spreading more than you’d like, you can chill the filled muffin tin in the freezer for 10-15 minutes before baking.

How can I make these cookie cups gluten-free?

To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten-free. Baking times might vary slightly, so watch them closely.

What other candies can I use to fill the cookie cups?

The sky’s the limit for fillings! Besides candy eggs, consider small candies like M&M’s, jelly beans, mini chocolate bars (chopped), Reese’s Pieces, Peeps (cut into smaller pieces), or even a dollop of buttercream frosting topped with sprinkles. You can also add shredded coconut for edible “grass.”

Can I prepare the dough ahead of time?

Yes! You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 2-3 days. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as directed.

How do I prevent the cookies from sticking to the muffin tin?

Always grease your mini muffin tin thoroughly with nonstick cooking spray or butter. You can also use mini paper liners, though they might obscure the basket shape slightly once removed. Greasing ensures easy removal and perfectly shaped cookie cups.

Serving Suggestions for Your Easter Treats

These Easter Basket Cookie Cups are perfect for a variety of occasions. Serve them as a festive dessert after your Easter brunch or dinner, set them out as a charming addition to a spring potluck, or include them in a DIY Easter basket gift. They’re also a fantastic treat to enjoy after an Easter egg hunt, offering a sweet reward for the little ones (and adults!). Pair them with a refreshing glass of milk, a warm cup of coffee, or a fruit-infused iced tea for a complete delightful experience.