Welcome to the first Bake it with Jax! Every 4th Sunday of the month will be a new recipe. Subscribe to my blog for notifications. As a creme egg fan my first recipe had to be creme egg cookie cups! What’s a cookie cup you may ask? Its baked in a cupcake tin instead so it doesn’t spread out like a normal cookie.
You could also make these with other eggs, if your not a creme egg fan. You could even add extra chocolate chips to the recipe if you are a chocolatey fan! Follow along with the video or read the recipe below. Let me know in the comments if you make some! The recipe made 12, decent size cookie cups, if you don’t have a cupcake tray, pop them on a baking sheet instead.
Make them a dessert by eating with ice cream whilst they are still warm! If you can’t get creme eggs you could top them with chocolate spread, Rolos, the possibilities are endless.
Creme Egg Cookie Cups Recipe
Makes – 12
INGREDIENTS
- 175g softened unsalted butter
- 150g light brown muscovado sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 tsp cornflour
- 1 tsp baking powder
- 300g plain flour
- large pinch salt
- 4 creme eggs
- 12 mini creme eggs or 6 large for decoration
INSTRUCTIONS
- Prepare a 12 hole cupcake tin by greasing with butter or non stick cooking spray, and preheat your oven to 160C/gas mark 4/350F.
- Let’s begin with very soft unsalted butter (I popped mine in the microwave for 10 secs). Pop it into your bowl and then add the sugars into the bowl. And mix everything together, remember to scrape down the bowl.
- Add the vanilla extract and eggs to the mixture, and mix in. Add the flour, cornflour and baking powder along with the salt. I folded this in so that the flour doesn’t go everywhere and then used my electronic whisk at the end. Scrape down the bowl and beater. Add the whole creme eggs then with a wooden spoon, smash them up and incorporate into the dough.
- Next, use roughly 2 tbsp of the mixture to fill each muffin hole. I also used a teaspoon to create an ident/gap in the centre of the cookie cup ready for the filling.
- Bake for 20 minutes, until golden brown. Remove from the oven to cool, then pop either a halved creme egg or mini creme egg on top of each one to get melty. Leave in the tin to cool for a little bit.
- Once cool run a thin knife around the edge and pop out on to a cooling rack and enjoy!