Egg Hunt Cookie Cups are an adorable Easter treat using everyone’s favorite egg-shaped chocolates!

Egg Hunt Cookie Cups

Easter’s just a hop, skip & jump away and I’ve got some super cute and yummy treats all the little bunnies will love!

Egg Hunt Cookie Cups

These adorable egg hunt cookie cups are loaded with everyone’s favorite Cadbury mini egg-shaped chocolates. They’re chewy and crunchy and super chocolatey! Topped with a little green icing and another mini egg makes them so cute and party perfect!

Egg Hunt Cookie Cups

Egg Hunt Cookie Cups

The recipe makes quite a few, so feel free to cut it in half for a small bunch or double it for a huge crowd! They disappeared fast at our egg hunt because I’m pretty sure everyone grabbed another one or two once they gobbled up their first!

I used green cupcake icing for the grass effect to keep things cute & simple. In less than an hour, I had these cuties egg hunt ready!

Egg Hunt Cookie Cups

Such a fun and yummy treat that everyone will love! Hope you have a Happy Easter!!

Egg Hunt Cookie Cups



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Hunt Cookie Cups

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Total Time: 34 mins
  • Yield: 48 1x
  • Category: Dessert


Egg Hunt Cookie Cups are an adorable Easter treat using everyone’s favorite egg-shaped chocolates!


  • 1 cup (2 sticks) butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 (10 ounce) packages Canbury mini chocolate candy eggs, divided
  • 1 (8.4 ounce) container green cupcake icing


  1. Preheat oven to 350°F. Line 48 mini muffin tin cups with festive baking liners or spray with non-stick cooking spray. If you don’t have two mini muffin pans, you can bake the dough in two batches.
  2. In a small bowl, whisk together the flour, baking soda and salt. Set aside.
  3. Chop one bag of the candy eggs so that they are broken into a variety of different sized pieces.
  4. In the bowl of an electric mixer, beat the butter and sugars until smooth and creamy. Add the vanilla and eggs, beating until well combined. Slowly add the flour mixture, beating until just combined. Stir in the chopped chocolate candy eggs.
  5. Scoop a tablespoon of dough into each prepared mini muffin cup. Bake for 12-14 minutes or until the tops of the cookies start to turn golden brown. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
  6. Once the cookie cups are cooled, use the star attachment to decorate the tops with the green icing then top with another mini egg.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:


Leave a Reply

Your email address will not be published.

Recipe rating