Cookie Cream Cups

Cadbury’s Cream Eggs are a classic. But it’s not the sweet milk chocolate on the outside that everyone loves (especially since they controversially changed their chocolate recipe); it’s the gooey colored cream on the center that people go wild for. These adorable cookie cups replace the lackluster chocolate and make perfect little nests for a DIY version of the famous filling. And they’re easier to make than you’d think.

CookieCups-1aKelsey Kinser

Cookie Cream Cups

Recipe modified from In Katrina’s Kitchen

1 package store bought cookie dough, your preferred flavor

salt to taste

1/2 cup light corn syrup

1/4 cup salted butter, softened at room temperature

2 1/2 cups powdered sugar

yellow food coloring

CookieCups-1-2aKelsey Kinser
  1. Preheat oven to 350°F. Generously spray a mini muffin tin with non stick spray. Sprinkle the cookie dough lightly with salt. This salt will make a nice salty sweet contrast in the finished dish. Use a tablespoon measure to scoop out about 1/2 of a tablespoon. Roll these scooped bits of dough into a ball and place them in the mini muffin cups. Press a finger down into the middle of the ball of dough to make an indent. Gently push the cookie dough to the sides of the cup.
  2. Bake for 9-10 minutes or until the sides puff up. When removing the pan from the oven tap it so that the centers sink back down. Allow to cool before filling.
  3. To make the filling beat together the corn syrup and butter until completely combined. Slowly beat in the powdered sugar until totally mixed. Separate a small amount of the freshly made fondant and mix in some yellow food coloring.
  4. Using a piping bag or a zip lock with the corner cut off fill each cookie cup with the white fondant. Add a “yolk” in the center with a squeeze of the yellow fondant. Serve.

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