Yes, these are the most EPIC Cookie Cups ever! They are Crème Egg Cookie Cups! A delicious cookie cup with a hidden Crème Egg centre. These are utterly incredible warmed up and served with ice cream.
I only have one other Cookie cup recipe on my blog and it is for these Rolo Cookie Cups. They have been super popular this year.
Before you start baking
Okay, so before you start baking these cookie cups you need to pop your Crème Eggs into the freezer. I would recommend leaving them overnight but they need to be in there for a minimum of four hours or until they are completely frozen.
Crème Egg Cookie Cups
First off you want to start by lining your muffin tins. You can do this with butter just ensure that you coat the entire muffin tray with butter so your cookie cups don’t stick.
To make the cookie cups I started by mixing together the butter and sugar until it was pale and fluffy. Add in the plain flour, corn flour, egg, vanilla extract and mix again. It should be crumby. Fold through the chocolate chips until they are evenly distributed add in the milk and mix again until a dough is formed.
Remove 260g of cookie dough and place it in a separate bowl. Leave to one side.
Split the remaining cookie dough into 12 portions and roll into balls. Place each ball into your muffin tray and then press down. I found it easier to use the end of a rolling pin and push it into the centre of the cookie dough ball. This will make the cookie dough spread and should leave a well in the centre of the dough.
Once you have done this to all 12 cookies place your frozen Crème Eggs into the centre. I put mine in horizontally so that they were completely inside the cookie cup.
With the spare dough that you left to one side earlier roll it out on a floured surface and cut 12 circles. Place them on top of your Crème Eggs and press down at the sides to ensure that none of the filling escapes.
Pop them into the oven for 12-15 minutes. They will still be very soft when you taken them out of the oven you will need to leave them to cool completely before removing them.
Once they have cooled completely remove them from the muffin tin and enjoy!
These are utterly delicious warmed in the microwave for 30 seconds and served with ice cream. You don’t need to warm them in the microwave but it makes the centre softer and gooier. They really are the most epic desserts.
You could fill the centre of these with any chocolate you want. You could also fill these with caramel.
If you don’t want to use milk chocolate chips you could swap them for white, dark or a mixture of all three.
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
Creme Egg Cookie Cups
Crème Egg Cookie Cups
- 12 Crème Eggs
- 125 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 300 g Plain Flour
- 1 tsp Cornflour
- 1 Large Egg
- 1 tsp Vanilla Extract
- 250 g Chocolate Chips
- 30 ml Whole Milk
To Make the Cookie Cups
- Put your Crème Eggs in the freezer overnight or for a minimum of 4 hours.
- Preheat the oven 180C (160C Fan) and grease your muffin tray.
- In a large bowl mix together the butter and sugar until it is light, creamy and fluffy.
- Add in the flour, cornflour, eggs and vanilla and mix until all the ingredients are incorporated and a dough is formed. Fold through the chocolate chips and add in the milk mix again until it forms a dough.
- Remove 260g of cookie dough, and place in a separate you will use this for the lid of your cookie cups. Leave to one side.
- Split the remaining dough into 12 equal balls and press them into your muffin tin. I found the best way to do this is by using the floured top of a rolling pin.
- Fill all 12 cookie cups with a single crème egg.
- Using the remaining 260g of dough, split this into 12 equal smaller balls and place on top of your cookie cups.
- Press the lids down to ensure that there is no gaps that your crème eggs could leak from
- Put your mixture in the oven for 12-15 minutes until they are golden brown.
- Leave your cookies to cool in the muffin tray; it makes them easier to get out.
If you do have any questions about these Crème Egg Cookie Cups or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.