Creme Egg Cookies
Serves 8
15 mins prep
40 mins cook
180 mins Chill Time
55 mins total
These cadbury creme egg cookies are thick, soft, fudgy, and stuffed with a cadbury creme egg in the middle. They’re covered in semi-sweet, milk, and white chocolate for a decadent cookie. They’re the perfect make ahead cookie for Easter as you can freeze the stuffed cookie dough balls well in advance.
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Combine chocolate chips in a medium bowl and mix well together to combine. Set aside. Line a baking sheet with parchment paper.
⅕ ¾ white chocolate chips or chopped chocolate⅕ ¾ milk chocolate chips or chopped chocolate⅕ 1 mini chocolate chips or chopped chocolateIn a separate large bowl or stand mixer, combine butter, sugars, and salt. Beat together until light and creamy, scraping down the bowl halfway.
⅕ 1 unsalted butter⅕ ¾ brown sugar⅕ ¼ granulated sugar⅕ ¼ sea saltAdd whole egg, egg yolk, and vanilla. Beat until light and fluffy, for a few minutes.
⅕ 1 large egg⅕ 1 large egg yolk⅕ 1 pure vanilla extractSift flour, cocoa powder, cornstarch, baking powder, and baking soda right into the same bowl. Fold with a spatula or large spoon just until combined. You can use your fingers to help.
⅕ 2 all purpose flour⅕ ¼ cocoa powder⅕ ½ cornstarch⅕ ½ baking powder⅕ ¼ baking sodaAdd half of the mixed chocolate chips and fold to combine.
Scoop the cookie dough into 4 oz balls. Use a scale for consistency. If you don’t have a scale, two large 3 tablespoon cookie scoops equals to about 4 oz.
Flatten a cookie dough ball and place an unwrapped regular sized creme egg into the middle. Close up the cookie dough to cover the creme egg fully.
⅕ 8 creme eggsRoll the top of the cookie dough ball into the rest of the chocolate chips and place onto the lined sheet of parchment. Finish with the rest of the cookie dough balls and creme eggs. This will make around 8 cookies
Place sheet with stuffed cookie dough into the fridge for 6 hours (or overnight), or in the freezer for 3 hours.
Preheat oven to 375°F (190°C). Once preheated, bake two cookies at a time on a lined baking sheet for 10-13 minutes. They are ready when they are puffed and spread out a bit along the bottom. Do not overbake because the creme eggs will start to leak out the sides. If you start seeing them leak, take them out of the oven immediately and lower the baking time for the next ones.
Let the cookies cool on the baking sheet for 10 minutes before using a wide spatula to transfer to a cooling rack to cool completely. For the creme egg filling to still be gooey and stretchy, serve when they’re a little warm.
