Can you freeze Cadbury Egg Cookie Cups?

Yes, you can freeze Cadbury Egg Cookie Cups! Allow them to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature before serving.

What kind of cookie dough is best for Cadbury Egg Cookie Cups?

A basic sugar cookie dough or chocolate chip cookie dough works well. You can use store-bought dough for convenience or make your own from scratch. Just ensure the dough is firm enough to hold its shape when baked.

How do you keep Cadbury Eggs from melting in cookie cups?

Partially baking the cookie cups before adding the Cadbury Eggs helps prevent excessive melting. Also, placing the eggs in the cups just a few minutes before the cookies are done baking can minimize melting.

How long do Cadbury Egg Cookie Cups last?

Stored in an airtight container at room temperature, Cadbury Egg Cookie Cups will last for about 3-4 days. If you want them to last longer, freezing is recommended.

Can I use mini Cadbury Eggs in Cadbury Egg Cookie Cups?

Yes, mini Cadbury Eggs work perfectly in these cookie cups, especially if you prefer smaller, bite-sized treats. You may need to adjust the baking time slightly.

What can I use instead of Cadbury Eggs?

If you can't find or don't prefer Cadbury Eggs, you can use other filled chocolate eggs, chocolate truffles, or even just chunks of your favorite chocolate bar.

Cadbury Egg Cookie Cups: A Simple Pantry Recipe You'll Crave 2026

Cadbury Egg Cookie Cups

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These cookie cups feature a soft, chewy cookie base with a gooey Cadbury Creme Egg center. The key is a slightly underbaked middle for the perfect fudgy texture. They are a simple, nostalgic springtime treat perfect for sharing.

Author: Harmony
Prep Time: 20min
Cook Time: 13min
Total Time: 45min
Yield: 24 cookie cups 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon salt
1.5 cups semi-sweet chocolate chips
24 mini Cadbury Creme Eggs

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Fold in chocolate chips. Dough can be chilled for 30 minutes if very soft.
Scoop about 3 tablespoons of dough into each muffin cup. Press an indentation into the center of each to create a well.
Unwrap a mini Cadbury Creme Egg and gently press it into the center of each dough cup.
Bake for 11-13 minutes, until edges are set and lightly golden but centers look soft.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; a soft center ensures a gooey egg. For regular-sized Cadbury eggs, use 12 and halve them before placing in the dough. Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1
Calories: 280
Sugar: 24
Sodium: 180
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 36
Fiber: 1
Protein: 3
Cholesterol: 45

Find it online: https://www.homestyletable.com/cadbury-egg-cookie-cups/