Chocolate Mini Egg Cookie Dessert Cups
Before the end of the long Easter weekend, I am posting my final recipe using Chocolate mini Easter eggs – I am slightly obsessed with these eggs; so, sorry for the overload. I didn’t think you could ever have too many of these little nuggets of chocolate joy, until I got on the scales this morning – moving forward I think I need to post more salad recipes!
This recipe is exactly the same as the one I use for Mini Chocolate Egg Cookies and Cookies Bars, but cooked in ramekin dishes and served hot with ice cream! Yes! Oh my giddy aunt, they are absolutely fabulous and the house will smell delicious. Imagine – a crispy cookie top layer, hot cookie dough with melted chocolate underneath and all topped with your favourite ice cream which melts into these dreamy desserts.
They are quick and easy to make and, even better, can be prepared in advance, to the point of cooking. So be the ‘host with the most’ and whip these out of the fridge when needed, 20 minutes in the oven, top with ice cream and all done!
Make cookies or cookie bars at the same time!
The final benefit, is that the recipe is sufficient for 12 dessert cups. Unless you are feeding a crowd, you won’t need to use it all. I roll any remaining cookie dough into dough balls and freeze them, uncooked, ready to pop in the oven. For more details, see here. Mini egg cookies at a moment’s notice – there is nothing to dislike about this recipe! Alternatively, you may have enough make to make Cookie Bars.
Chocolate Mini Egg Cookies 
Chocolate Mini Egg Cookie Bars
How to make Chocolate Mini Egg Cookie Dessert Cups
This recipe is based on my Chocolate Chip Cookies – Core Recipe. I have simply loaded them with Cadbury’s Chocolate Mini Eggs. You can also use this recipe for cookies and cookie bars.
Collect all your ingredients together:
- unsalted butter
- soft brown sugar
- caster sugar
- fine salt
- egg
- vanilla extract
- plain/all-purpose flour
- baking powder
- chocolate mini eggs
How to make these fabulous Cookie Dessert Cups:
- Put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
- Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
- Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
- Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.
- Add to the mixing bowl and fold through the chocolate chunks. However, hold a few chunks back before mixing in. I often find the last bit of cookie dough has very few chocolate chunks in it. If you hold a few back you can simply mix into the remaining dough.
- Grease the ramekins generously with butter and add 70g cookie dough to each ramekin.
- Level the surface of the dough and cook in the centre of a preheated oven for 20 minutes.
- Take out of the oven and let sit for 5 minutes before serving. Serve with your choice of ice cream
- The quantity in the recipe below will make around 12 dessert cups. I have never needed to make that many, so I roll any remaining cookie dough into dough balls and freeze them, uncooked, ready to pop in the oven at a moment’s notice!
Basic cookie ingredients 
Additional mini eggs 
1 Put butter, salt and sugars into bowl … 
… and beat until fluffy. 
2 Add egg and vanilla and beat again 
3 Add flour & baking powder … 
… and combine. 
4 Chop eggs 
5 Add to cookie dough … 
and fold in 
6 Weigh 70g cookie dough to each ramekin. 
7 Level surface of dough .. 
.. add an extra mini egg. Bake. 
Roll remaining dough into dough balls and freeze 
Cook at a later date
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Chocolate Mini Egg Cookie Dessert Cups
Imagine – a crispy cookie top layer, hot cookie dough with melted chocolate underneath and all topped with your ice cream which melts into these dreamy desserts.
Makes up to 12 or fewer plus some cookies!
Ingredients
- 125g unsalted butter, at room temperature
- 100g caster sugar
- 75g soft brown sugar
- ½ teaspoon fine salt
- 1 large egg
- 1 teaspoon vanilla extract/paste
- 200g plain/all-purpose flour
- ½ teaspoon baking powder
- 240g chocolate mini eggs
Topping:
- extra mini eggs (optional)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
-
Put the butter, salt and both of the sugars into a large bowl and, using an electric whisk, mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.
-
Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.
-
Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.
-
Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.
-
Add to the mixing bowl and fold through the chocolate chunks. However, hold a few chunks back before mixing in. I often find the last bit of cookie dough has very few chocolate chunks in it. If you hold a few back you can simply mix into the remaining dough.
-
Grease the ramekins generously with butter and add 70g cookie dough to each ramekin.
-
Level the surface of the dough and cook in the centre of a preheated oven for 20 minutes.
-
Take out of the oven and let sit for 5 minutes before serving. Serve with your choice of ice cream
-
Unless you have made 12 dessert cups, see 'Recipe Notes' below for how to use the rest of the dough.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- Electric whisk and mixing bowl
- Chopping board and knife
- well buttered ramekin dishes – mine hold 125ml/4.5 floz in volume and are 8.5cm/3.25in in diameter and 4.25cm.2in deep
- Baking sheets lined with baking parchment, if necessary – for any cookies
Quantities:
The quantity in the recipe above will make around 12 dessert cups. I have never needed to make that many, so I roll any remaining cookie dough into dough balls and freeze them, uncooked, ready to pop in the oven at a moment’s notice! For more details, see here.
Softening brown sugar:
Have you ever taken soft brown sugar out of the cupboard and found it was rock solid? If this has happened to you and you need to know how to fix it using the microwave rather than a hammer, please see here.
Weighing the ingredients:
You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.
