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.
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
- 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.
- 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.
- 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.
- 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.