Home » Easter Basket Cookie Cups

Easter Basket Cookie Cups

Turn simple shortbread into adorable Easter basket cookie cups for Spring. Buttery shortbread biscuit’s shaped as baskets filled with a layer of gooey caramel, chocolate ganache and swirl of chocolate cream, topped with vegan mini eggs. You’re going to LOVE this recipe! Vegan, No-egg, No-dairy and unbelievably easy to make.

This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

Vegan easter basket cookie cups with mini eggs on top.

Easter is almost here, and what better way to celebrate than with Easter basket cookie cups?! These Easter basket cookies may look complicated to make, but they’re actually really simple. To keep it super easy, use refrigerated sugar cookie / shortbread cookie dough. This recipe contains only 4 ingredients and is a dream to work with. It bakes to perfection and results in a soft golden cookie which melts in your mouth! There are two hidden fillings, caramel and chocolate ganache. They pair perfectly with the cookie and chocolate cream topping. You are going to absolutely fall in love with this recipe!

Looking for more Easter treats, check out my Vegan Carrot Cake Cream Horns, Vegan Easter Madeleines, Vegan Carrot Cake Cookies, Vegan Mini Egg Cookies and Vegan Carrot Cake.

Cookie cup cut in half with chocolate cream, chocolate ganache and caramel sauce.

Why you’ll LOVE this recipe:

  • 100% vegan – This recipe doesn’t contain any animal derived ingredients.
  • Topped with vegan mini eggs!!!!!!
  • Perfect for Easter.
  • The chocolate cream swirl adds a richness and creaminess.
  • Cookie melts in the mouth.
  • Perfect sweet!
  • Cookie cups are great for storing, and making ahead of time.
  • Fun to make.
  • Versatile filling – Swap out the caramel for a chocolate fudge sauce or cookie butter.
  • Great for parties, Easter and Spring gatherings.
Close up of easter basket cookie cups with swirl of chocolate cream and mini eggs.

Ingredients you’ll need:

Let’s go over the key ingredients you need in making dairy-free and eggless vegan easter basket cookies:

  • Vegan butter: You can use store bought or you can even make your own vegan butter! The most important part is that you’re using chilled / refrigerated butter. This will help keep the dough cool, retain shape when baking and create that delicious soft chew to the cookie!
  • Icing sugar: powdered / icing sugar will give these cookies a little bit of sweetness. Make sure that you’re using a vegan friendly sugar, as this will be vegan (not all icing sugars are vegan!).
  • Plain / All purpose flour: You can also use gluten free 1:1 baking flour if you need gluten free version.
  • Dairy-free milk: You can use any dairy-free milk for this recipe including oat, soya, almond for example. It’s used to help loosen the dough helping it to bind.
  • Dairy-free dark chocolate: Use a good quality, 60% and above for a rich, creamy chocolate ganache.
  • Dairy-free whipped cream: Use a stable cream which can be piped on top of the baskets. My go-to is The Coconut Collaborative Double Cream.
  • Cocoa powder: Sieve before use to remove any lumps. Try to use a good quality, dark cocoa powder for a intense rich flavour.
  • Mini eggs: The mini eggs I use are the Doisy and Dam ‘Good Eggs’, linked here. They’re the only vegan friendly mini eggs I’ve ever come across which actually taste like the Cadburys Mini Eggs, but obviously these ones are dairy-free and suitable for vegans.

The fillings

  • Caramel: You can use store bought or a homemade vegan caramel sauce, I’ve linked my recipe here. It sits at the base of the cookie baskets and oozes out when bitten into, so good! My go-to is the Natures Charm Coconut Salted Caramel Sauce. It’s gooey, perfectly sweet, vegan and absolutely scrumptious.
  • Cream for ganache: To make a super creamy ganache, you want to use coconut cream. To elevate the flavour, I used the Natures Charm Oat Whipping Cream. It has the best flavour and soft texture helps to create a luscious filling for this dessert!
Natures charm caramel and oat whipping cream.

  1. Begin with making the cookies

    Mix the cookie dough in a food processor until smooth. Roll out and chomp out flower shapes. Place into a greased cupcake tin, prick with a fork and bake until golden. Cut strips of leftover dough, shape into a U, place on baking paper and bake. Set aside to cool.

  2. Fillings

    Pipe caramel to the base of each cookie cup. Mix the chocolate and cream into a saucepan, heat on low until smooth. Allow to cool, pipe on-top of the caramel sauce. Chill until set / firm.

  3. Chocolate cream swirl

    Whip the whipping cream and cocoa a bowl until thick. Transfer into a piping bag fitted with a star tip nozzle. Pipe a swirl of cream to the tops of each cookie cup.

  4. Decoration

    Add three mini eggs to the top of each cookie cup and place on the cookie handle.

  5. Serve

    Serve and enjoy!!

Cookie cup filled with chocolate and caramel sauce.

Can I make this recipe gluten-free?

  • You can definitely make these cookies gluten free if you need to! To make these vegan easter basket cookie cups completely gluten free, simply swap in gluten free 1:1 baking flour. And if you need to make these cookies completely nut-free as well, be sure to use soya milk.
  • Keep the cookie cups fresh by storing in an air tight / sealed container in the fridge. When ready to enjoy, allow them to come to room temperature. This will soften the butter, making them melt in the mouth!

Where do you find vegan mini eggs?

  • The only branded mini eggs I’ve been able to find which compare in aesthetic and taste to the popular Cadbury Mini Eggs are the Doisy and Dam Good Eggs. They are vegan, gluten-free and palm oil free. I buy mine on Amazon, linked here! Also available in stores such as ASDA and Ocado.

How to make the basket handle stay up?

  • I tested a million ways of making the handle when recipe testing. A cheats way I sound was to shape the dough into a U shape, lay it flat on a tray and bake. I tried baking it using the shape of a cupcake tin, but the weight of the dough just didn’t want to hold. Shaping flat means it retains its shape, lift off the paper and stand up in the cream!

How to get the scallop edge of the basket?

Pinterest pin of easter basket cookie cups.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easter nest cookies with chocolate cream and mini eggs.

Easter Basket Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


Easy Vegan Easter Basket Cookie Cups, filled with caramel, chocolate ganache and mini eggs. The perfect Easter treat!!!


Units Scale

Ingredients for the cookie basket

  • 150g of dairy-free block butter (chilled)
  • 40g of icing sugar
  • 75g of plain / all purpose flour
  • Dairy-free milk (see step 2)

Ingredients for the fillings

  • Vegan caramel Sauce (store bought or homemade)
  • 100g of dairy-free dark chocolate
  • 50g of Natures Charm Oat Whipping Cream

Ingredients for the cream swirl

  • 100ml of dairy-free whipping cream
  • 2 tablespoons of cocoa powder


  • Vegan mini eggs


Method (cookie)

  1. Pre-heat oven to 180°c fan (350°F, gas mark 4) and grease a cupcake tin with dairy-free butter and line a baking tray with grease proof paper. Set aside.
  2. Add the butter, icing sugar and flour into a food processor / blender. Mix until a cookie dough forms. Add in 1 – 3 tablespoons of milk to help create a smooth dough. You can mix by hand or in a food processor. Don’t over mix the dough or it can become tough.
  3. Roll out the dough, to around 1/2 to 1/4 inch thick. Use a medium sized flower cookie cutter to cut out flower shapes. Place the flowers into the grease cupcake tin, pushing it down so it’s in a cup shape. Prick the base with a fork. Watch the video for reference, as it’s better explained visually
  4. Roll out left over dough, cut out strips and form into a U shape. Place on the lined baking tray, these make the basket handles.
  5. Place into the freeze for 5 minutes to help firm up the biscuits before baking.
  6. Place into the oven and bake for 8-10 minutes until lightly golden in colour.
  7. As the cupcake tin was greased, they should just slip out of the tin. Set aside to cool fully before filling. They will also firm up and become less soft as they cool.

Method (filling)

  1. Add 4 tablespoons of store bought or homemade vegan caramel into a piping bag, snip off the tip.
  2. Pipe a swirl of caramel sauce to the base of the cookie cup.
  3. Add the chocolate and cream into a saucepan, heat on low stirring constantly until smooth and glossy. Allow to cool for a few minutes before transferring into a piping bag, snip off the tip.
  4. Pipe the chocolate ganache on-top of the caramel. Place in the fridge to set, around 30 minutes.
  5. Durin this time, whip up the whipping cream along with cocoa powder until thick. You cna use a stand mixer fitted with balloon whisk attachment, or electric hand whisk.
  6. Transfer into a piping bag fitted with a star tip nozzle.
  7. Once the ganache is firm and set, pipe a swirl of chocolate cream to the top of each cookie cup.
  8. Decorate with some mini eggs and place on the basket handle.
  9. Serve and enjoy! 


To store: Keep the cookie cups fresh by storing in an air-tight / sealed container in the fridge. Allow to come to room temperature for at least 5-10 minutes until enjoying.

Best eaten within 3-4 days of making. 

  • Prep Time: 5 minutes
  • Cook Time: 8-10 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American


  1. March 8, 2024 / 8:28 am

    These Easter Basket Cookie Cups are an absolute delight! 🐣🍪 Not only are they incredibly adorable, but they’re also bursting with flavor and texture. The combination of buttery shortbread baskets filled with gooey caramel, rich chocolate ganache, and a heavenly swirl of chocolate cream is simply irresistible. Plus, topping them off with vegan mini eggs adds the perfect finishing touch! 🌸🐰 And the best part? They’re vegan, no-egg, and no-dairy, making them accessible to everyone. Whether you’re celebrating Easter or just craving a delicious treat, these cookie cups are sure to bring joy to any occasion. Thank you for sharing this amazing recipe! 🌟

  2. Sabrina M
    April 1, 2024 / 11:30 am

    These. Are. AMAZING! I made these for Easter and everyone had 2 or 3 each. They are the perfect salty but sweet, creamy yet crunchy dessert. I always add a little more powdered sugar to the cookie and the whip cream knowing preferences in the USA and UK differ. My dough made 13 baskets and 15 tops.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

As seen in