Caramel Egg Cookie Cups

Milk chocolate cookies in a cup shape, filled with caramel sauce and a Caramel Egg on top. Perfect Easter treats!

Course Dessert

Cuisine British

Keyword Cookies, easter

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 339kcal

Author thebakingexplorer

Ingredients

For the cookie cups

100 g Butter softened, unsalted
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract
215 g Plain flour
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
200 g Milk chocolate chips

For the filling & decoration

225 g Caramel sauce good quality shop bought or homemade
75 g Milk chocolate melted
6 Caramel eggs halved

Metric - US Customary

Instructions

Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and vanilla extract and mix in
Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in.
Add the milk chocolate chips, and mix briefly until evenly distributed
Divide the dough into 12 equal portions – weigh the dough for accuracy if you like. Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
Pipe or spoon the caramel sauce into the cookie cups. Melt the chocolate, I do this in the microwave starting with a 30 second blast, then stirring and blasting in 10 second intervals, stirring between each one. Spoon the melted chocolate onto the cookie cups, covering the caramel sauce, then add half a Caramel Egg while the chocolate is still wet. Leave to set
Store leftovers in an airtight container and eat within 3-4 days

Notes

- 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.

- If you need a caramel sauce recipe, try my Homemade Caramel Sauce. You can also use a good quality shop bought sauce such as Tesco's Finest, Bonn Maman or Carnation.

- 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.

Nutrition