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.