Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.

In a large bowl, mix flour, baking soda, baking powder, salt, and cocoa powder if you use it. Stir to combine.

In another bowl, cream the butter, sugar, and brown sugar until smooth.

Add the eggs one at a time. Mix in vanilla.

Slowly add the dry mix to the wet mix. Stir until the dough forms. Fold in candy, chips, nuts, or dried fruit. Do not overmix.

Use a cookie scoop or spoon to drop dough onto a baking sheet. Leave space between cookies for spreading.

Bake for 8–12 minutes or until edges are light brown. Let cool on the sheet for a few minutes, then move to a rack to cool completely.

Grease the muffin pan well. Use 2 tablespoons of dough for each cup in a regular muffin pan or 1 tablespoon for mini cups.

Press the dough into the bottom and up the sides of each well to form a cup shape.

Bake for 10–13 minutes, until the edges look set and are lightly golden. Remove from oven and let the cups cool in the pan for 5 minutes.

Carefully remove them and finish cooling on a rack. The cups will firm up as they cool.

Make cookie baskets as above. While the cups are still warm, press the center slightly to form a nest shape.

Fill nests with chocolate, caramel, or small candy eggs. Use sweetened shredded coconut to make the 'nest' look real. Add candy coated eggs on top.