Creme Egg Cookie Cups are deliciously decadent chocolate chip cookies, baked into cup shapes using a cupcake tin. They are filled with a rich chocolate ganache, and topped with yummy Creme Eggs and Mini Creme Eggs. If you are looking for a super chocolatey treat for Easter time, then you have found it!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
For the cookie dough, I use milk chocolate chips, you can use dark or white chocolate chips instead.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
I decorated the cookie cups with a mixture of mini creme eggs and regular sized creme eggs, you can use all of one, a combination, or some other Easter treats!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Creme Egg Cookie Cups

Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined. Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in.

Add the chocolate chips and mix briefly to evenly distribute them throughout the dough. Divide the dough into 12 portions and shape them into the cupcake tin.

While they are baking, make the ganache by putting the dark chocolate, double cream and butter in a bowl and microwaving until melted. Set aside to cool. When the cookie cups come out of the oven, push down the centres. When they are cool enough to handle, remove the cookie cups from the tin. Leave to cool fully. To decorate, fill them with the ganache and decorate with the Creme Eggs.

For the full recipe with measurements, head to the recipe card at the end of this post.

How should the cookie cups be stored and can they be frozen?

The cookie cups will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookie cups too, wrap them well or store in a freezer bag for up to 3 months.

Do you need any electric mixer to make this recipe?

While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.

How do you cut Creme Eggs in half?

The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them, or you can eat them!

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use dairy free chocolate chips and a dairy free alternative to Creme Eggs, such as Mummy Meagz Chuckie Egg. For the ganache, you will need to use a dairy free alternative to double cream, dairy free butter and a dairy free dark chocolate. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Creme Egg Cookie Cups:

I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips like. You could also use cake release spray. It is also easier to remove them when they are still slightly warm.
Instead of chocolate ganache, you could fill the cookie cups with ice cream, caramel sauce, warmed Nutella or Biscoff spread, or whipped cream.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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