Mini Egg Caramel Cookie Cups 🍫
If you’re after an easy Easter treat that looks impressive but takes barely any effort… this is it.
These mini cookie cups are soft on the inside, golden on the edges, filled with gooey caramel, and topped with rich chocolate and crunchy mini eggs. They’re the kind of bite-sized treat that everyone grabs “just one more” of.
Perfect for Easter gatherings, weekend baking, or something fun to make with the kids.
Why you’ll love these
- Super quick (ready in under 25 minutes)
- Minimal ingredients
- No complicated steps
- Perfect mix of soft, gooey, and crunchy
Ingredients
- 1 packet of supermarket cookie dough
- 1/2 cup dulce de leche (or any caramel spread)
- 100g dark chocolate, melted
- 1 packet mini eggs, crushed
Method
- Preheat your oven to 180°C (160°C fan-forced).
- Lightly grease or line a silicone mini muffin tray.
- Roll cookie dough into 1-tablespoon balls. Press each ball into a mini muffin cup using the back of a rolling pin (or spoon) to form a small cup shape.
- Bake for 8–10 minutes, or until golden brown.
- Remove from oven and, while still hot, gently press the centres again to reshape the cups. Allow to cool slightly.
- Spoon about 1 teaspoon of caramel into each cookie cup.
- Pour melted dark chocolate over the top.
- Sprinkle crushed mini eggs on top while the chocolate is still soft.
- Chill in the fridge until the chocolate is set.
Enjoy!
Quick tips
- Don’t skip reshaping the cups while warm — this keeps space for the filling
- Store in the fridge for the best texture
- Swap mini eggs for nuts or other chocolate if it’s not Easter
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