[VIDEO] Small Batch Mini Chocolate Chip Cookie Easter Cup

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Still looking for what treats to make for Easter? Don’t worry, I got you covered. Today I am sharing with you a fun and cute mini Easter treat that you can make in less than 1 hour. It’s easy to make and customize, it’s adorably cute and it taste … amazing!

So what am I talking about? It’s my Easter Chocolate Chip Cookie Cups! They’re basically mini chocolate chip cookies baked in mini muffin tins, filled with melted dark chocolate and topped with mini Easter eggs. So how about that?

Small Batch Chocolate Chip Cookie Cups

I am really happy on how this treat came out. They’re not only adorable and cute, they’re more fun to eat too. A little twist to our regular chocolate cookie is a good thing.

Small Batch Chocolate Chip Cookie Cups

The best thing about this recipe is that the chocolate chip dough is pretty flexible. I’ve used this same dough to make large chocolate chip cookies as well as mini chocolate chip cookies. You can use this as everyday chocolate chip cookie recipe. You can add chopped nuts, use chopped chocolate chunks and chips, add other chocolate mix look like M&Ms, Reese’s Peanut Butter cups, some marshmallow or crumbled cookie! Cookie in a cookie treat.

Small Batch Chocolate Chip Cookie Cups

About This Recipe

  • Ease in Making the Recipe: This is a super easy recipe, you don’t even need any mixer to make it. If you’ve made chocolate chip cookie before, the process is similar except you don’t need a mixer for this. You can mix all ingredients in one bowl and be done in be minutes. They are fun to make and easily customizable. Instead of baking them as single cookie, we’re baking them in mini muffin tins. So much fun making this!
  • Ingredients: There’s nothing unusual about the ingredients. The ingredients are basic for a chocolate cookie, with the exception of the egg. Instead of using whole egg, we are only using the egg yolk. We need the extra fat from the yolk just enough for a small batch. Because this is Easter themed, you’ll need some Easter eggs to top the cookie cups or you can use any toppings that you like. Mini marshmallow works too, use the pastel colored ones for a more fun look.
  • Texture, Taste & Flavor: Lovely cookie texture. The sides are a bit crunchy with a soft chewy cookie. The melted chocolate in the center is such a treat plus that extra Easter chocolate egg on top.
  • Make-Ahead: Yes you can! That’s the beauty of chocolate chip cookie. You can make it ahead and freeze unbaked dough or bake it and keep it in air tight container for 2-3 days on counter top or keep it in refrigerator. You can use this dough to make regular size cookies (4 pieces) or 2 large cookies. I suggest portion it before freezing. If making this cookie cups, portion and mold it in the cups before freezing.

This recipe makes 9 bitesize cookies, but you can certainly make it to bigger portions, say 3 medium size or 2 large ones. It’s your choice.

Small Batch Chocolate Chip Cookie Cups

Softened Butter Makes a Huge Difference

Let’s talk about the butter. This is a small batch recipe and you will not use any mixer. It’s highly recommended to use Softened Butter. Using butter makes the mixing so much easier. You can lightly microwave it for few seconds if you forgot to take it out of the refrigerator.

Small Batch Chocolate Chip Cookie Cups

Chill It or Not

I prefer chilling the cookie at least 30 minutes to retain the shape but you can also bake it immediately and press the center when it comes out so make the hollow center more prominent. The hollow center will shrink as the cookie bakes.

Small Batch Chocolate Chip Cookie Cups

Do Not Over Bake

You’re heard this over and over again, but I will repeat it again. Don’t Over Bake. Aim for a set edge and slightly soft center. The remaining heat will finish off the cookie. This is small cookie and baking it longer will make it extra crispy. If that is your preference, then go ahead and get it to a browner state.

Small Batch Chocolate Chip Cookie Cups

Mini Chocolate Chips

Mini chocolate chips are best for this mini cookie. Since we are baking it in a small cupcake mold, the mini chocolate chip will hold better and make more room for the melted chocolate in the center after baking.

Small Batch Chocolate Chip Cookie Cups

Scoopt It or Weight It

As for the shaping, use a kitchen weighing scale if you have one. Each portion is about 27grams.

Small Batch Chocolate Chip Cookie Cups

Melted Chocolate

After baking, we will pour melted chocolate in the center. You can use semi-sweet or dark chocolate or maybe even white if that is your thing. Simply melt the chocolate of your choice. I like adding a bit of coconut oil to thin it out a bit but butter will work as well.

Small Batch Chocolate Chip Cookie Cups

Measure it Correctly

Now when it comes to measuring ingredients, you can do the spoon level to measure the flour but if you have a scale, I highly recommend use the scale. Often times, even with the spoon level, that still end up with a bit more flour which could easily result to a cake like cookie. The cookie will still be good, but slightly thicker and cake like.

Small Batch Chocolate Chip Cookie Cups

Let’s Talk About the Ingredients

  • Unsalted Butter – Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it’s extra important to be accurate with measurements.
  • Brown Sugar – When measuring brown sugar, you want to pack it into the measuring cup. I used light brown sugar, but you can use dark brown sugar as well. If you don’t have brown sugar, I also have a full batch recipe for Chocolate Chip Cookies without Brown Sugar.
  • White Granulated Sugar
  • Egg Yolk – Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. You can use the leftover egg white to make this Single Serve Vanilla Cupcake recipe!
  • Vanilla Extract – For flavor! You can also add 1/2 teaspoon instant espresso powder for a nice coffee flavor.
  • All-Purpose Flour – Use a scale for a more precise measurement or use a spoon level method. If using the spoon and level method, This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring..
  • Baking Soda – This is the leavener for the cookie to help them rise. It will help give the cookie a nice crisp edge and a lift.
  • Salt – A small amount of salt is so important to balance the sweetness in cookies and to give it an ice taste. The last thing that you want is a bland cookie.
  • Mini Chocolate Chip – Mini are best for this recipe as this will be bake in a mini cupcake mold with hollow center.

Ingredients:

  • 3 tablespoons Unsalted Butter softened at room temperature
  • 3 tablespoons packed Brown Sugar
  • 1.5 tablespoons White Granulated Sugar
  • 1 Egg Yolk
  • 1/4 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour, measured using the ‘spoon and level’ method
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon table Salt
  • 3 tablespoon  Mini Chocolate Chips
  • 60 grams melted Chocolate
  • 18 pieces mini Chocolate Easter Eggs for toppings

Instructions:

  • Mix the softened butter, granulated and brown sugar until combine.
  • Add pure vanilla extract and egg yolk. Mix until combined
  • Add flour, salt, baking soda and mix until it form into a dough. Add mini chocolate chips. Mix unti the chocolate chips are incorporated in the dough.
  • Divide inot 9 portions. Use a kitchen scale for even portions.
  • Line mini muffin tin with liners. Place the protion cookie dough in the liner. Press 1/2 teaspoon in the center to create a hole.
  • Bake for 13 minutes. Remove from the oven and press the center again with the 1/2 teaspoon to enlarge the hole in the middle. Return to the oven and bake another 3 minutes to firm up the center slightly. Set aside while you melt the chocolate filling.
  • Add 1/2 teaspoon coconut oil or butter in the chopped chocolate/ Microwave in 30 seconds interval melted. Mix after each interval. This will take 1-2 minutes.
  • Fill the center with melted chocolate. Top with chocolate Easter eggs. Drizzle remaining chocolate on the cookie cups.

Makes 9 mini bitesize cookie cups

Recipe Notes:

  • Use softened butter for easier mixing
  • Semi-sweet or dark chocolate both works, but dark chocolat will give a batter balance with the sweet taste of the cookie
  • If you have kitchen weighing scale, use it to portion the dough. Even size cookie bake at the same time.
  • As always, do not overbake

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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