Easter baking just has to be the best! This year I have made it my mission to bake up some extra special treats, using everyone’s favourite easter exclusive chocolatey goodies. So i present to you my first bake of the season… Choc-chunk Cookie Cups stuffed with insanely delicious Creme Eggs. Sound good to you? This recipe is an absolute doddle so make it a must bake for Easter Sunday!
P.S – What is your favourite Easter chocolate bar/sweet/egg?
Ingredients (makes 12 cookie cups)
125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 tsp vanilla extract
1 large egg (cold from the fridge)
200g milk chocolate chunks
12 Mini Creme Eggs
In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract and crack in the egg and mix.
Add the flour and chocolate chunks and fold until the mixture is combined and has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).
Once chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with cupcake cases.
Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a creme egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 12 cookie cups.
Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour.
Remove from the oven and leave to completely cool before removing the paper cases. Best served warm!