When I saw the recipe for these oh-so-cute Cadbury cream egg cookie cups, it suddenly occurred to me that I had never actually had a Cadbury cream egg. Because my mother had never put any in my Easter basket, I wasn’t familiar with them and, consequently, never bought any to put in my own children’s Easter baskets.
Now, mind you, this recipe doesn’t actually use Cadbury cream eggs as an ingredient. Instead, you make up a copycat fondant which you then use to fill chocolate chip cookie cups. Yes, we’re talking a sugar-coma-inducing dessert here—but the cookie cups with their little “eggs” inside them were so cute that I couldn’t resist making them. They looked like little birds’ nests where one of the eggs had broken.
This would be a really fun cookie project to make with your kids or grandkids. Unfortunately, my kids are too old to make these with me and too young/not ready to provide grandkids for me to spoil. As you can see, I didn’t let that stop me!
One year ago: Chinese Stir Fry
Two years ago: Beer and Brown Sugar Kielbasa & Sauerkraut
Cadbury Cream Egg Cookie Cups
Yield: 12 Cookie Cups
Ingredients for Chocolate Chip Cookies
- Chocolate chip cookie dough, prepared or purchased
Ingredients for Fondant Filling
- 1/2 cup light corn syrup
- 1/4 cup salted butter, softened
- 1 tsp. vanilla
- 3 cups confectioners’ sugar
- Yellow food coloring
Prepare your favorite chocolate chip cookie dough. As a guideline, I made half of one of my tried and true chocolate chip cookie recipes which called for slightly over one cup of flour for the half recipe. I did use a 3-tbl. cookie scoop and the half recipe filled a 12-cup muffin tin perfectly. Alternatively, especially if you want to make things easier if you’ve got young children as “helpers,” you can buy a tube of chocolate chip cookie dough.
Spray a muffin pan with nonstick spray and add about 3 tablespoons of dough to each muffin well. 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. 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.
In the bowl of your mixer, combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.
Remove about 1/4 of the cream and dye with yellow food coloring.
Pour (see my notes) white cream into the cookie cups. Finish off with a small dollop of yellow cream.
- The original recipe notes instructed you to warm up the filling in the microwave (5 – 10 seconds at a time) if the filling got too firm to make the consistency pourable again. I have to say that I never had what I would have called “pourable” filling. I did microwave the filling to soften it up, but I still couldn’t pour it. I ended up just using a couple of spoons and scraped off the filling into the cups. I then patted the filling with my fingers to spread and smooth it out.
- I also had a fair amount of fondant filling left over and would make just 3/4 of the filling recipe next time.
Source: A recipe from In Katrina’s Kitchen