Description
Ingredients
Units
Scale
Wet Ingredients
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- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
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Dry Ingredients
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- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
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Add-Ins
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- 2 cups chocolate chips
- Mini eggs
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F. Lightly spray 2 muffin pans with cooking spray and set aside.
- Cream the butter and sugars: In a large bowl, cream together the butter and sugars until light and fluffy.
- Add vanilla and eggs: Mix in the vanilla and eggs, one at a time, until fully combined.
- Combine dry ingredients: In a separate bowl, mix together the flour, baking soda, and salt. Slowly mix into the butter mixture until fully incorporated.
- Fold in chocolate chips: Gently fold the chocolate chips into the cookie dough to ensure even distribution.
- Portion and bake: Using a cookie scoop, divide the batter into the prepared muffin pans and press down with the back of a spoon. Bake in the preheated oven for 13-15 minutes, or until the top is golden brown.
- Add mini eggs: Allow the cookies to rest for 1-2 minutes, then press 3 mini eggs into the center of each cookie. Let them sit for an additional 2-3 minutes.
- Cool and serve: Transfer the cookies to wire racks to cool completely. Serve and enjoy!
Notes
- If you’d like to experiment, try using different types of candy or chocolate chips for variation.
- Keep an eye on the cookies while baking to ensure they don’t overbrown.
- Store these cookie cups in an airtight container for up to 3-4 days for the best freshness.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
