Chocolate Chip Bird’s Nest Cookie Cups
These adorable chocolate chip bird’s nest cookie cups are perfect for Easter! Filled with chocolate buttercream, topped with chocolate shavings and candy eggs, they are so fun for the holiday!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
So cute, right? Not gonna lie that I was pretty excited with how these turned out.
I had the idea for these Spring-themed treats floating around in my head since last Easter and was determined to finally buckle down and make it happen.
I had originally planned to give all of them away to coworkers and friends, but after tasting one for “quality control” we ended up keeping a few for ourselves.
I mean, it’s really hard to resist a crispy on the outside but still totally gooey on the inside chocolate chip cookie cup that is then filled with a chocolate buttercream (that is chocolaty but nothing too overpowering).
To make it even better? Throw in some chocolate shavings and little candy eggs. Yeah – I bet you’d have a hard time resisting them too.
Additional Easter Recipes You Might Enjoy!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the cookie cups:
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup mini chocolate chips
For the frosting:*
- 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
- 2 ¼ cups confectioners’ sugar, sifted
- ⅓ cup unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk
- chocolate shavings* (from about 1 ounce of chocolate)
- about 60 mini chocolate eggs
To make the cookie cups:
- Preheat the oven to 350ºF. Generously spray a muffin tin with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both kinds of sugar. Beat on medium speed until well combined. Add in the egg, egg yolk and vanilla. Beat until combined.
- Add in the flour mixture and mix on low speed until just combined. Remove the bowl from the mixer and fold in the chocolate chips.
- Scoop about 2 tablespoons of the dough into each muffin tin. Gently press the dough into the tin, so it covers the bottom and goes up the sides a little.
- Bake for about 12 to 14 minutes, until golden brown. Once you remove the pans from the oven, take a small spoon and gently press down a little in the center of each cup (if needed), so the frosting will have a place to sit. The centers will still likely be a little gooey.
- Take a butter knife and gently run it around the edge of each cup (so they pop out easily later). Transfer the pans to a wire rack and allow to cool completely before removing the cookie cups.
To make the frosting:
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy.
- With the mixer on low, slowly add in the confectioners’ sugar and cocoa powder. Once incorporated, increase the speed to medium and beat until well combined.
- Add in the salt, vanilla and milk. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy.
- Transfer the frosting to a plastic bag. Seal the bag and then snip off a little bit on one corner. Pipe the frosting in a little circle in the well in each cookie cup (you could also use a pastry bag with a tip here - I just didn’t want to dirty mine). Use a small spoon to smooth out the top as needed so the frosting is level.
- Sprinkle some of the chocolate shavings around the outer edge of each circle of frosting. Use your fingers to press them down just a little. Place three of the mini eggs in the center and press down gently on those as well.
*I had just enough frosting to fill the cookie cups (and I skimped a little on the last two). You may want to increase the quantities if you like a lot of frosting.
**To make the chocolate shavings, I used a vegetable peeler. I ran the peeler along the long edge of a bar of chocolate. There are several ways to make the shavings (this is just what worked for me).
Cookie base adapted from The Baking Illustrated Cookbook. Frosting adapted from my favorite buttercream.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 267 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 65mg Sodium: 125mg Carbohydrates: 31g Fiber: 1g Sugar: 28g Protein: 2g