Description
Egg Hunt Cookie Cups are an adorable Easter treat using everyone’s favorite egg-shaped chocolates!
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2–1/4 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
Instructions
- 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.
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- Chop one bag of the candy eggs so that they are broken into a variety of different sized pieces.
- 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.
- 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.
- Once the cookie cups are cooled, use the star attachment to decorate the tops with the green icing then top with another mini egg.