I just have to say it: I’m done with the rain.
Don’t get me wrong, I LOVE how green everything is here in Portland because of the rain, but I’m SO ready for sunny skies again. So anything that has even a little bit to do with Spring is welcome in my house this week. Like these Spring Surprise Cookie Cups!
CUTE AND EASY EASTER TREATS FOR KIDS
One of my favorite things about these Spring Surprise Cookie Cups is that they are made with kids specifically in mind. Really, they are so easy to make and perfect for little hands to help with! They are practically impossible to “mess up” because decorating really only involves throwing on some marshmallows, spring colored M&M’s and sprinkles. Easy and fun is always a winner in my book with kids. Plus this Hangin’ With My Peeps Sprinkle Mix from Sprinkle Pop is just so darn cute and perfect for Spring, am I right?
Not to mention, these Spring Surprise Cookie Cups have a yummy “surprise” hidden INSIDE each of them, which kids (and secretly adults) think is the coolest thing in the world. And when they find out that surprise is a mini chocolate cadbury egg…? Well I’m pretty much sold when I hear the words “mini cadbury eggs”.
MUFFIN TIN WHITE CHOCOLATE CHIP COOKIES
The base of these cookie cups is soft, chewy cookie dough with gooey white chocolate chips. Yes please!! And the fun part is that they are cooked in muffin tins! Baking cookie dough in muffin tins is actually easier than making traditional cookies. There’s no spreading issues to fear, and you are pretty much guaranteed thick, chewy results every. single. time.
The cornstarch is really the key to these soft chewy cookies. It helps to keep them soft and thick, just like it thickens soups, gravies, pie fillings, etc. The result: pure bliss. Be sure to use cupcake liners to make things extra easy! Plus, I love the ridged effect the liners give the cookie cups.
Oh, and I almost forgot the best part – there’s no chilling time required for the dough in this recipe. High five!
Now my one and only tip for this recipe is: DO NOT OVERBAKE!!
It’s kind of tricky because they will look undercooked and you will be tempted to leave them in longer before putting the marshmallows and M&M’s on, but don’t! They will continue to cook with the marshmallows and you don’t want the cookie base to become over cooked. Trust me.
I hope you enjoy making these Spring Surprise Cookie Cups with your kiddos as much as we did!
SPRING SURPRISE COOKIE CUPS
These Spring Surprise Cookie Cups are the perfect Easter dessert! They have a cookie dough base with a yummy “surprise” inside, then they are topped with gooey marshmallows, spring colored M&M’s and sprinkles. This is a treat the whole family will love to help make and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
- 8 tablespoons salted butter
- 1/2 cup white sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/3 cup white chocolate chips
- 1/2 cup pastel colored M&M’s
- Sprinkle Pops Hangin’ With My Peeps Sprinkle Mix
- Preheat oven to 350 degrees. Line a muffin pan with 12 muffin liners and set aside.
- Microwave the butter until just barely melted. It should not be hot, but should be almost entirely in liquid form.
- With an electric mixer, beat the butter and sugars together until creamy and fluffy.
- Add the vanilla and egg and continue to beat on low speed until just combined. If you over beat the eggs, the cookies will be stiff.
- In a separate bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir together.
- On low speed, slowly add the dry ingredients into the wet ingredients. Mix until just combined.
- Stir in the white chocolate chips with a spoon.
- Press the cookie dough into the bottom of the muffin liners, until about 1/3 full.
- Press a mini cadbury egg into the center of each cookie cup, and cover with remaining cookie dough until the muffin tins are about 1/2 full.
- Bake for 10-12 minutes, removing when the cookies still look undercooked. (You do not want to overcook them at this stage, they will be going back in the oven).
- Top with mini marshmallows and pastel M&M’s.
- Return the muffin pan to the oven and continue to bake for another 2-3 minutes. Remove when the marshmallows become puffy.
- Sprinkle with Hangin’ With My Peeps Sprinkle Mix (or other favorite Easter Sprinkle Pop mix).
- Allow cookie cups to cool for a few minutes in the pan before removing to a wire rack to finish cooling.
- Eat and enjoy!