Cadbury Cream Cookie Cups
The first day of spring should be celebrated, don’t you think? St. Patrick’s Day is fun and all but thankfully Target breaks out the Cadbury Cream Eggs on February 15th. Seriously, how many of us have bought the infamous eggs for our childrens’ Easter baskets only to buy them again (and again) to cover our transgressions?
When I realized how easy it is to make this beloved creamy confection at home I couldn’t wait to give it a try. Let me tell you it was delicious. And messy. As we all sat back and enjoyed our homemade Cadbury Cream eggs I noticed that my kitchen looked like a crime scene. There was chocolate everywhere, and sticky cream fingerprints adorned every surface. Being the lazy creative person that I am the idea for these cookie cups was born.
Is there an Easter candy that is a MUST for your basket? Each year I buy malt balls as a sort of punishment for my kids and myself. Do people actually like those things? They were always the very last pieces of candy in the bottom of my Easter basket.
Cadbury Cream Cookie Cups Recipe
Yield: 12 Cookie Cups
Homemade Cadbury Cream filling stuffed into chewy chocolate chip cookie cups
- Chocolate chip cookie dough, prepared or purchased
- ½ Cup light corn syrup
- ¼ Cup salted butter, softened
- 1 teaspoon vanilla
- 3 Cups powdered sugar
- Yellow food coloring
- Prepare your favorite chocolate chip cookie dough. Spray a muffin pan with nonstick spray and add about 3 Tablespoons of dough to each muffin well. Bake for 13-15 minutes until golden. Let cool 15 minutes in the pan. The middle will sink in. To help it along you can press a small glass (or spice jar) into the well to create a cookie cup. While the cookies are warm but firm use the tips of your fingers to gently twist the cookie cups up and out of the pan. Let cool completely.
- In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.
- Remove about 1/4 of the cream and dye with yellow food coloring.
- Pour white cream into the cookie cups. Finish off with a small drop of yellow cream.
- I used the Tollhouse chocolate chip cookie recipe (off of the back of the yellow bag).
- If the filling gets too firm as you are making these you can warm it up in the microwave (5 - 10 seconds at a time) to make the consistency pourable again.
If you would like to make Cadbury Cream eggs you can follow the tutorial over at Instructables.