Chocolate Chip Cookie Easter Baskets
Soft and chewy cookie cups filled with swirls of buttercream, topped with candy eggs, and finished with delicate chocolate arches. A fun, Easter-y treat that looks impressive but comes together with simple steps.
Ingredients
The Cookie
| Ingredient | Imperial | Metric |
|---|---|---|
| All-Purpose Flour | 2 ½ Cups | 310 g |
| Baking Soda | ½ tsp | 3 g |
| Kosher Salt | 1 tsp | 5 g |
| Unsalted Butter, Room Temp | 1 Cup + 1 Tbsp | 245 g |
| Granulated Sugar | ½ Cup | 108 g |
| Light Brown Sugar | 1 Cup + 2 Tbsp (packed) | 237 g |
| Eggs | 2 Large | 2 Large |
| Vanilla Extract | 1 tsp | 5 mL |
| Semi-Sweet Chocolate Chips (~40% Cocoa) | ¾ Cup | 135 g |
| Dark Chocolate Chips (~70% Cocoa) | ¾ Cup | 135 g |
The Frosting
| Ingredient | Imperial | Metric |
|---|---|---|
| American Buttercream (🔗 1 batch of this recipe) | 3 Cups | 680 g |
| Gel Food Coloring |
The Decoration
| Ingredient | Imperial | Metric |
|---|---|---|
| Baking Chocolate (any will work) | 5.3 oz | 150 g |
| Easter Egg Candies | 1 Package | ~9 oz |
Recipe
The Cookie
Mix dry ingredients
In a bowl, whisk together the flour, baking soda, and salt. Set aside.Cream butter & sugars
In a mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 4–5 minutes, until light, fluffy, and pale.Laila’s Tip: Start on low speed to avoid a sugar cloud explosion, then increase once combined.
Add eggs & vanilla
Mix in the eggs one at a time, fully incorporating each before adding the next.
Reduce speed to low and mix in the vanilla extract.Add dry ingredients
Slowly add the dry ingredients and mix just until no dry streaks remain. Do not overmix.Fold in chocolate and chill
Use a spatula to gently fold in the chocolate. Cover and refrigerate for at least 1 hour.Laila’s Tip: Chilling the dough = chewy magic. It lets the flour hydrate and improves texture.
Prep for baking
Preheat oven to 350°F (177°C). Lightly grease a muffin tin.Portion the dough
Scoop 42–45g (about 2½ Tbsp) of dough, roll into a ball, and press firmly into each muffin cup.Laila’s Tip: Keep any extra dough in the fridge until ready to bake for the best chewy centers.
Bake
Bake for 23 minutes, until golden brown with slightly darker edges.Shape the cookies
Immediately after baking, use the bottom of a cup or similar object to press a center indent into each cookie.Laila’s Tip: Aim to leave about a ¼ inch (½ cm) border around the edge. (A bottle cap works weirdly perfect for this.)
Cool
Let cookies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
The Decoration
Melt chocolate
Break apart and place baking chocolate in a heatproof bowl. Microwave in 10-second intervals, stirring between each, until smooth and pipeable.Pipe arches
Transfer chocolate to a piping bag (or zip-top bag). Pipe arch shapes onto parchment paper. Make extra in case of breakage.Freeze
Place arches in the freezer until firm.Make buttercream
Prepare a batch of American Buttercream and divide into 4 bowls. Color with the gel food coloring (green, yellow, blue, pink). Transfer each color into a piping bag (or zip-top bag) with a round opening.Decorate
Pipe buttercream into each cooled cookie cup. Top with Easter egg candies.
Carefully peel the chocolate arches from the parchment and place on top of each cookie so it looks like a handle.
🍽️ Serving: Serve at room temperature for the best texture and flavor.
❄️ Storage: Store decorated cookie cups in an airtight container in the fridge for up to 3 days. For best texture, let them sit at room temperature for about 15–20 minutes before serving.
❄️ Storage (longer):
- Cookie cups (undecorated): up to 5 days covered at room temp or in the fridge
- Dough: refrigerate up to 3 days or freeze up to 2 months
- Chocolate arches: store in the fridge or freezer until ready to use
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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