Cadbury Cream Cookie Cups
This delicious cookie recipe comes from Katrina at In Katrina's Kitchen and is perfect for Easter. Enjoy for dessert or for a sweet little snack, you'll no longer need to wait for Easter to enjoy Cadbury Cream Eggs.
Notes
*The cookie cups in this recipe were made using the Tollhouse chocolate chip cookie recipe (off of the back of the yellow bag).
Ingredients
- Chocolate chip cookie dough, store bought or homemade
- 1/2 cup light corn syrup
- 1/4 can salted butter, softened
- 1 teaspoon vanilla
- 3 cup powdered sugar
- yellow food coloring
Instructions
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.
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Remove about 1/3 of the cream and dye with yellow food coloring.
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Pour white cream into the cookie cups. Finish off with a small drop of yellow cream. Yields 12 cookie cups