Cadbury Cream Cookie Cups

Cadbury Cream Cookie Cups


Cadbury Cream Cookie Cups
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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.


*The cookie cups in this recipe were made using the Tollhouse chocolate chip cookie recipe (off of the back of the yellow bag).


  • Chocolate chip cookie dough, store bought or homemade
  • 1/2 cup light corn syrup
  • 1/4 can salted butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • yellow food coloring


  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.

  6. Remove about 1/3 of the cream and dye with yellow food coloring.

  7. Pour white cream into the cookie cups. Finish off with a small drop of yellow cream. Yields 12 cookie cups

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These are really cute! They're a little tricky to extract from the tin, so make sure the tin has a good non-stick coating. To clear up some confusion, though butter can indeed come in a can, the recipe from the original source clearly states cup of butter. I used unsalted butter and couldn't really taste a difference. I love the idea of the cookie cups and want to see what else can be done with them.

What an amazing idea and Easter isn't that far off at the minute either, I will have to give this a whirl, I will make the cookie dough with my nephew he loves baking) but I am just wondering- I've never seen corn syrup in Ireland, is there an alternative I could use? Or make something similar myself? I would really love to give these a go for my nephew and nice so any help is greatly appreciated!

Has anyone made this with 1/4 cup of butter yet? I don't understand 1/4 CAN of butter either. Could it be because the recipe came from England? I've seen some other recipes that said "CAN".

What's a 1/4 can or do you mean cup?

I was wondering the same thing...and still no response...huh!

I am confused about the 1/4 can of salted butter. Should this be 1/4 cup? Thank you.


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