Chocolate chunk cookie cups with a surprise Cadbury’s Creme Egg centre. A fun to make and delicious Easter bake for all those Creme Egg fans out there.
Ingredients (makes 12 cookie cups)
125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teapsoon vanilla extract
1 large egg (cold from the fridge)
200g milk chocolate chunks
12 Mini Creme Eggs
Method
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 10-12 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.