Cream Egg Cups

I love cream eggs.  Every year, I buy quite a few.  My friend, Jen, from The Elka Almanac, posted this link on my facebook.  This combines the sugary center of the cream egg and chocolate chip cookies.  I thought this was a great idea.

I started off with my favorite chocolate chip cookie recipe.

I loaded them into cupcake liners so they'd stay together, and so I didn't have to spray down muffin pans and try to pry these cookie cups out.  Two scoops in each cup did it.

Bake in a 350 degree oven for 15 minutes.

Once the cups are out of the oven and cooled it's time to give them a spot for the cream to rest.  I used a shot glass to accomplish this.

Now for the filling.  Combine 1/2 cup light corn syrup with 1/4 cup softened unsalted butter and 1 tsp vanilla extract.

Next mix in some powdered sugar, about 3 cups of it.

Set aside 1/3 of this cream mix, and dye it yellow.  One drop should do it.

Time to fill them up.  First the white cream, followed by a small dollop of the yellow.

Looks like a sweet toad in the hole.

Tastes good too!  Thank you Jen for showing me this recipe!