Cadbury Cream Cookie Cups

Easter Candy is my absolute favorite. I wait all year long for it to come out into the stores and since I was pregnant the last couple of months I allowed myself to enjoy in one too many bags of Cadbury Mini Eggs. These cookie cups are filled with a sweet cream to replicate the Cadbury Cream Eggs that are ooey and gooey and a annual Easter treat. I made these cookies a few weeks ago in anticipation of Owen's arrival. Since it's Good Friday and Easter is two days away if you are looking for a quick and fun treat to make this weekend with your kids these could be for you since most of the ingredients you'll already have in your house from normal baking. 

We hope you all have a very Happy Easter!!

Ingredients for Cookie Cups:
2 1/4 Cup Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup I Can't Believe it's not Butter - Softened
3/4 Cup Sugar
3/4 Cup Brown Sugar - Packed
1 Tsp Vanilla Extract
2 Eggs
12 oz Package Mini Semi-Sweet Chocolate Morsels
Pam Spray

Classic Nestle Toll House Chocolate Chip Cookie Recipe

Ingredients for Cadbury Cream:
1/2 Cup Light Corn Syrup
1/2 Cup I Can't Believe it's not Butter - Softened
1 Tsp Vanilla Extract
3 Cups Powdered Sugar
Yellow Food Coloring

Adapted from: http://www.inkatrinaskitchen.com/

Preheat your oven to 375 F. Make your chocolate chip cookie dough by following the recipe on the Nestle Toll House Mini Chocolate Morsels package. I feel like most women at this point in life can make these cookies with their eyes closed from memory.

Instead of making the dough into cookies and baking them on a sheet or in a pan for bars we are going to make them into cups. Spray the mini muffin tray with Pam and spoon cookie dough into each muffin tin. Bake for 13-15 minutes until golden brown.

When they are done baking remove them from the oven. Let the cookie cups cool for about 5 minutes and when they are still warm using your finger collapse in the middle of the cup. They will most likely be partially sunken in already, you're just making the opening a little wider. Then gently twist them out of the muffin tins, allow them to fully cool on a baking rack.

In your stand mixers bowl combine the butter, corn syrup and vanilla extract until smooth. Slowly add the powdered sugar in three different additions. Remove about a 1/3 of a cup of the cream and add a few drops of yellow food coloring to make the "yolk".

Spoon the white cream into the cups until it just about fills up the opening. When all the cups are filled with white cream drop in a little bit of the yellow in the middle of the white to create the egg look. Store at room temperature so the cream remains soft and gooey.

Enjoy!!

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