Homemade Cadbury Cream Cookie Cups
Sweet homemade Cadbury Cream filling stuffed into chewy chocolate chip cookie cups. It can be made into mini cookie cups if desired.
Make homemade Cadbury Cream eggs at home with this simple recipe. The secret ingredient to making the creamy Cadbury filling is corn syrup. You just need a tiny bit, but it makes all the difference in this Spring staple.
The Original Recipe from In Katrina’s Kitchen
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 cream eggs in January. Seriously, how many of us have bought the infamous eggs for our children’s Easter basket only to buy them again (and again) to cover our transgressions?
Homemade Cadbury Cream
It is simple and delicious to make Homemade Cadbury Cream. When we made the famous cream eggs, we all sat back and enjoyed our chocolate. The kitchen however looked like an Easter weekend 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 homemade Cadbury cream cookie cups was born.
Chocolate Chip Cookie Cups
You can make homemade chocolate chip cookie dough, or begin with a tube of store-bought cookie dough to make this showstopper Easter dessert even easier!
This recipe makes 12 large cream-filled cookie cups. This recipe can be adapted to make 24 smaller cookie cups by using a mini muffin tin.
You do not need to use cupcake liners to make cookie cups, but there is no harm in doing so.
Copycat Cadbury Cream Egg Recipe
You only need 5 ingredients to make these cookie cups at home:
- Corn Syrup
- Vanilla extract
- Powdered sugar
- Cookie dough
Switch things up and make Cadbury Cream Egg Brownies!
Cadbury Cream Cookie Cups Recipe
- 16 ounces chocolate chip cookie dough
- 1/2 cup light corn syrup
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 drop yellow food coloring
- START with prepared or purchased chocolate chip cookie dough. Each standard muffin tin should take about 2-3 tablespoons of cookie dough to make the cookie cups.
- SPRAY a muffin tin with nonstick spray. PRESS 2-3 tablespoons of dough onto the bottom of 12 muffin cups. BAKE for 13-15 minutes until golden. Let cool for 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 an indentation. While the cookies are warm but still 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 light in color. Slowly add powdered sugar and mix until smooth.
- REMOVE 1/4 of the cream and dye with yellow food coloring. Set aside.
- POUR or scoop the white cream into the cookie cups. Finish off with a small dollop of yellow cream.
- Use a standard size cupcake or muffin tin.
- Twist and lift the cookie cups out of the tin when they are still slightly warm but firm enough to be transferred without breaking.
- We used purchased cookie dough, but you can substitute your favorite homemade dough.
- These can be made into mini cookie cups using a mini muffin pan. Use about 1 tablespoon of cookie dough per cookie cup and adjust baking time to 9-12 minutes.