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M&M’s Eggs cookie cups

Crunchy sugar shells with melting chocolate centres nestled in crumbly biscuit nests – perfect for an Easter treat

By , 01 March 2019

(31 votes)

M&M’s Eggs cookie cups
  • Prep: 10 Mins
    Cook: 15 Mins

  • Serves: 12

Nutritional Info
Each 44g serving contains
  • Energy

    814KJ

    194KCAL

    10%
  • Fat

    9.7g

    high

    14%
  • Saturates

    3.3g

    high

    17%
  • Sugars

    10.6g

    high

    12%
  • Salt

    0.32g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1849kJ/442kcal.
Ingredients
  • 125g Asda Best for Baking Biscuits & Pastry at room temperature, plus extra for greasing
  • 75g light brown soft sugar
  • 220g self-raising flour
  • 2tbsp semi-skimmed milk
  • 80g pack M&M’s Eggs
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole bun tin.

  • In a large bowl, beat the Best for Baking Biscuits & Pastry together with the sugar until the mixture is smooth and creamy.

  • Beat in the flour and the milk until you get a smooth dough. Roll into 12 balls.

  • Press each dough ball into the bun tin, creating a hollow in the centre with your thumb. Arrange 3 of the mini eggs in each ‘nest’.

  • Bake for 12-15 mins, until golden around the edges. Cool in the tin, then serve.