Chocolate cookie cups

Chocolate cookie cups

These impressive cookie cups filled with chocolate ganache and mini Easter eggs are a delightful combination.  Everyone loves a cookie but with the additional, decadent middle, you’re in for a treat. 

Prep time: 30 mins

Chilling time: 1 hour (or overnight)

Bake time: 15 - 20 mins

Total time: 1 hour, 45 mins


315g Risen Super White Spelt Flour
225g unsalted butter, cubed
200g caster sugar
55g light brown sugar
1 egg
2 tsps vanilla essence
1/2 tsp baking powder
1/2 tsp flaked salt

For the filling
Tub of chocolate ganache
Mini eggs to decorate


Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl.

Add the egg and mix to incorporate; then sift in the flour, baking powder and salt.  Mix well to make a dough.  (If you want to add food colouring to the dough do it at this stage.  We made a yellow and pink dough for decorative purposes).

Chill the cookie dough in the fridge for an hour or overnight.

Preheat the oven to 190C.  Grease a 12-hole cupcake tin with butter, then line with strips of baking paper. Make sure the paper strips are long enough to use to lift the cookie cups out of the cupcake hole.

Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Put your thumb in the middle and push the dough to the sides, making a cup shape. Don’t worry if it looks untidy.  The dough may get sticky quickly being handled so work swiftly. Aim to press the dough up the sides and along the base at a similar thickness, with a dip in the middle.

Bake for 12-15 minutes. The cookie cups will rise in the middle during baking, so use a small, flat handle, such as the end of an egg brush, to flatten down the middle when you remove them from the oven. 

You may find that the middle still needs a few minutes to bake.  (We put ours back in the oven for another 5 minutes to ensure a crispy cup). Leave to cool fully on a cooling rack.