How to Make Easter Egg Nest Cookie Cups

Easter Egg Nest Cookie Cups make for the sweetest springtime treat! Made with the most decadent chocolate chip studded cookie dough and filled with a generous handful of pastel mini speckled egg candies, they are fun, delicious and oh-so addictive. The recipe couldn't be easier, too. Learn how to make them below!

Image Credit: Thalia Ho

Things You'll Need

  • 8.8 ounces (250 grams) unsalted butter, cubed

  • 6.2 ounces (175 grams) light brown sugar

  • 4.4 ounces (125 grams) granulated sugar

  • 2 medium eggs

  • 1 tablespoon vanilla bean extract

  • 12.5 ounces (355 grams) all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 7 ounces (200 grams) dark chocolate chips

  • 12.3 ounces (350 grams) mini speckled egg candies

Step 1: Make the Cookie Dough

Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour 2 x 12 hole cupcake pans. Set aside.

Place the butter into a medium sized saucepan set over medium-low heat. Heat, stirring often, until the butter is golden and melted. Remove the butter from the heat and pour it into a large mixing bowl. Add in the light brown sugar and granulated sugar. Whisk until very well combined. Add in the eggs and vanilla bean extract. Whisk until combined. Set the bowl aside.

Image Credit: Thalia Ho

In a separate medium sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Image Credit: Thalia Ho

Add the dry flour ingredients into the bowl with the butter and sugar mixture. Whisk until just combined.

Image Credit: Thalia Ho

Fold in the dark chocolate chips.

Image Credit: Thalia Ho

Using a small cookie scoop, or a generous tablespoon as a measure, scoop out the dough and divide it evenly between the cupcake pans.

Image Credit: Thalia Ho

Step 2: Bake

Bake for 12 minutes, or until golden and just firm. Remove from the oven and use the back of a small shot glass or a teaspoon to form a small indentation in the middle of the cookie cups.

Image Credit: Thalia Ho

Let cool for 10 minutes, before carefully transferring the cookie cups out and onto a wire rack to cool completely.

Image Credit: Thalia Ho

Step 3: Fill the Cookie Cups

Divide the mini speckled egg candies between the cookie cups to form little easter egg "nests".

Image Credit: Thalia Ho
Image Credit: Thalia Ho

Step 4: Serve & Enjoy

Serve and enjoy the Easter Egg Nest Cookie Cups. They can be stored in an airtight container at room temperature for up to three days, or in the refrigerator. You can also make the cookie dough in advance and freeze it for up to two months.

Image Credit: Thalia Ho
Image Credit: Thalia Ho