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Peanut butter Cadbury Mini Egg Cookie Cups are perfect for an Easter treat! Flourless peanut butter cookie cups filled with a chocolate ganache and topped with Cadbury Mini eggs. These little cookie nests are perfect for Easter!
It’s only one week to Easter…are you getting ready? If you are looking for an easy but impressive Easter dessert to bring to your family get together then these cookie cups might be it.
Or maybe you just want an excuse to eat more Cadbury mini eggs. I mean they do only come around once a year right?
Don’t you love how I justify every dessert I make?
How To Make These Cadbury Mini Egg Cookie Cups
These cookie cups are pretty simple to make. I started with a flourless peanut butter cookies. So if you are a gluten free gal (or guy), you are going to love these.
Here is how you make these cookie cups:
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Preheat your oven to 350°F. Prepare two mini-muffin pans by lightly spraying with cooking spray.
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Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
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Add the egg and vanilla, and blend on low-medium speed until incorporated.
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Scoop the dough by the tablespoonful into each cupcake well. Using a tart shaper or your hands, press the dough into the well along the bottom and along the sides.
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Bake the cookies for 6 to 8 minutes. Remove them from the oven, and cool right in the cupcake pan. The cups may puff up in the oven, just simply press down the middles if they do.
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For the ganache, put the chocolate chips in a bowl. Heat the milk and butter in a saucepan over low until hot but not boiling. Pour the heated milk and butter over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth.
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Once the cookie cups have cooled, fill each cup with chocolate ganache. Top with Cadbury mini eggs.
How Do I Shape These Cookie Cups?
The cookies are great on their own. I decided to make them into little cookie cups.
I used my mini cupcake pan and this tart shaper. The tart shaper makes quick work of turning these cookies into little cups. They tend to puff up in the oven, just give them a gentle press again when they come out of the oven.
Tips For Making These Cadbury Mini Egg Cookie Cups
- Give your measuring cup a quick spray with non-stick cooking spray before measuring your peanut butter. This will help release the peanut butter more easily.
- Make sure the egg is at room temperature. Place it in a bowl of warm water for 10 minutes before using it.
- Do not over bake! These cookie cups will cook quickly. If you want a softer cookie bake for 1-2 minutes less.
- Do not fill the cookie cups until the cups have cooled.
How Do I Make Ganache?
While they are baking, it’s time to whip up some ganache. Have you ever made ganache? It sounds so fancy, but so isn’t. My usual go to ganache recipe is simply pouring heated heavy cream over chocolate chips.
The key to a great ganache is using good quality chocolate and letting the mixture sit for 5 minutes once you have poured the heavy cream over the chocolate. Then simply stir until smooth!
I filled these cups with a little spoonful of ganache, and then topped them off with a few Cadbury Mini eggs. I didn’t end up using the whole bag, which means more for me later!
So this Easter, what desserts have you whipped up with Cadbury Mini Eggs. Here are few more I found while poking around the internet…
To Make These Cadbury Mini Egg Cookie Cups:
- Mini Muffin Tin– i love these mini muffin tins for desserts, mini quiches, you name it!
- Tart shaper – this little handy dandy tool from Pampered Chef is awesome for making these cookie cups and any little tarts that you want to make
- Medium Saucepan – this is used to make your ganache which is so simple to make
- Stand mixer or hand mixer– either will work but you are going to need one of them!
Happy Baking everyone!
Cadbury Mini Egg Cookie Cups
Ingredients
For the cookies
- 1 cup smooth peanut butter
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
For The Ganache
- 1 bag of chocolate chips milk or dark
- 2 tablespoons butter unsalted
- 1/3 cup heavy cream
- Mini Cadbury Mini Eggs 3 for each cookie cup
- tart shaper
- mini cupcake pan
- mixer
Instructions
- Preheat your oven to 350°F. Prepare two mini-muffin pans by lightly spraying with cooking spray.
- Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
- Add the egg and vanilla, and blend on low-medium speed until incorporated.
- Scoop the dough by the tablespoonful into each cupcake well. Using a tart shaper or your hands, press the dough into the well along the bottom and along the sides.
- Bake the cookies for 6 to 8 minutes. Remove them from the oven, and cool right in the cupcake pan. The cups may puff up in the oven, just simply press down the middles if they do.
- For the ganache, put the chocolate chips in a bowl. Heat the milk and butter in a saucepan over low until hot but not boiling. Pour the heated milk and butter over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth.
- Once the cookie cups have cooled, fill each cup with chocolate ganache. Top with Cadbury mini eggs.
Notes
- Give your measuring cup a quick spray with non-stick cooking spray before measuring your peanut butter. This will help release the peanut butter more easily.Â
- Make sure the egg is at room temperature. Place it in a bowl of warm water for 10 minutes before using it.Â
- Do not over bake! These cookie cups will cook quickly. If you want a softer cookie bake for 1-2 minutes less.Â
- Do not fill the cookie cups until the cups have cooled.Â
Amy says
Heather, I can’t believe I’m just stumbling onto your blog! Everything looks delicious! Can’t wait to try these!
Heather says
Thank you Amy! That means so much and I hope you enjoy! Hope to “see” you again soon!
-Heather