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.