Easter Chocolate Filled Sugar Cookie Cups

Easter Chocolate Filled Sugar Cookie Cups

I was in the kitchen last night and Bob came down the stairs and asked what I was making, to which I replied, “I don’t know”, he laughed, this happens sometimes around here, I have a thought but it’s not fully formed so I go down to the kitchen and work it out.  Last night it worked out into these cuties.

1 (17.5 oz) bag Betty Crocker Sugar Cookie mix plus ingredients to make cookies (which are 1 stick softened butter and 1 egg)

chocolate filling – Nutella, Hershey Spreads, frosting, whatever you like (I used the Hershey Spreads)

egg shaped Easter candies (I used M&M’s and Cadbury White Mini Eggs)

1  Preheat oven to 325.  Spray wells of mini muffin pan with nonstick cooking spray, I like to use the kind for baking with flour in it.

2  Prepare cookie dough according to package directions.  Using a mini scoop, scoop 1 ball of dough into each well of mini muffin pan.  (This recipe yielded about 42 cookies.)  Bake for about 10 minutes until edges start to brown.

3  Remove from oven and immediately press down centers of cookie balls with Tart Shaper.  Let sit in pan for 15 minutes before removing.

4  When cookies are completely cooled, fill with desired filling using mini scoop then top with egg shaped candies, pressing them into the chocolate so they don’t fall out!

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