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.
If you like these Cadbury Cream Cookie Cups, then be sure to try our other Easter Recipes!
75 Comments on “Homemade Cadbury Cream Cookie Cups”
Wow, these cookies look delicious. I look forward to making this soon.
What a perfect spring sweet treat!
So glad I pinned this years ago!! Now that we are all in quarantine I can’t get out for Easter candy… I’ll have to make these in case the Easter bunny doesn’t hop over to our house!! It’s crazy that I happen to have all the ingredients!! Meant to be!
My husband loves Cadbury Eggs, after a failed attempt at making them from scratch I found this recipe. Instant hit with the hubs and my kids. Now I have to make these every Chirstmas now! Yep, you read that right these are now a family classic Christmas cookie. 😂
Can these be made in mini pan too?
love the recipe but I’m afraid Cadbury Creme Eggs have been ruined forever, no longer the lovely cadbury milk Chocolate, since they company was taken over.
If I make them the day before Easter and stick them in the fridge, will they stay good? I’m wondering about the consistency of the goo!
Absolutely adorable! Made them, loved them, posted them–thanks for the inspiration! https://www.fransfavs.com/2014/04/7634/
what a clever little recipe.. perfect for Easter! love it!
LUVVVV this site , as a sweet freak who admires clever and delish; BUT!
I’ve read of recent studies ( researched it hoping to disprove) that found people who eat over 6 tsp. of added sugar, based on a 2000 calorie diet, have a 38% chance of having a heart attack. Now I’m past 40, LUVVVV my sweets and need help to eat cookies and still live to see my grandchildren…
And MAKE cookies with them.
Anybody got real solutions that work deliciously?
HELP a starving sugar addict!!
Oh, how many waxy malted milk balls have I eaten, just because they were the last little prizes hiding in the green Easter grass? I think I shall reward myself by eating a half batch of THESE! Thank you!
What a good idea. Cadbury in a cookie. great post.
Could you please tell me the reason for the corn syrup – thanks
I would love to do the filling for these inside a coconut macaroon! Egg in a nest cup 🙂
I really love the cookie cup part of this! I want to make them and fill them with ice cream and maybe some sprinkles or what ever I’m in the mood for.
Great! Yes the cookie cups are quite versatile- we fill them with all sorts of deliciousness 🙂
MINI VERSION – I made a mini version of these last night and they are a huge hit! The smaller size makes the sweetness factor a little easier to handle. I used prepared cookie dough, the kind already cut into pieces. I used one piece per cookie. The bake time was about 12 minutes. I followed the same recipe for the filling, but next time I would probably only make 2/3 of it. I had about a cup leftover after filling. Thanks for sharing the recipe.
These look like lots of fun! 🙂
Thank you for this amazing recipe, Katrina! I couldn't help but share it on my new blog: http://www.princesslovespanda.wordpress.com
I cannot wait to make these and I am by far NOT a baker… I just LOVE that magical Cadbury cream too much to pass this up. *drool*
Thank you!!! I made these for Easter and they were a hit!!!
These are just too awesome!
One thing I learned while making these is that doubling the recipe is not a good idea if all you have is a hand mixer. The cream filling was so thick that the mixer could not handle the amount. Other than that, they were awesome!
I can't tell you how awesome it is that you actually reply to your blog comments. 🙂 Thanks so much!!
My recent post come, join me in my coupon nostalgia
I filled them right before I served them but we had leftovers and my husband ate them the next day too. So I would say either way is fine. Have fun!