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Creme Egg Cookies

Creme Egg Cookies – Deliciously soft and chewy vanilla-infused chocolate cookies that are studded with milk chocolate pieces and stuffed with a WHOLE Creme Egg. Perfect cookies for Easter!

Creme Egg Cookies

Creme Egg Stuffed Cookies

If you love Cadbury’s Creme Eggs and chocolate cookies, you are absolutely going to LOVE this recipe.

These chocolate cookies are soft, chewy, infused with vanilla, and studded with milk chocolate pieces. They are then stuffed with a whole full-sized Creme Egg.

If there is anything you make this Easter, give these cookies a try. They are a huge hit with my family, and I’m sure yours will love them too!

Looking for more Easter treats? Check out my Peanut Butter Easter Eggs, Mini Egg Cookies, and my Creme Egg Brownies.

Creme Egg Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch: Makes for extra soft and thick cookies.
  • Salt
  • Unsalted butter: Melted.
  • Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Milk chocolate: Finely chopped. I used a Cadbury’s Dairy Milk bar.
  • Cadbury’s Creme Eggs: You’ll need 6 full-sized ones. Freeze until completely solid (at least a few hours).

How to make Creme Egg Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugars until combined.

Add the egg and vanilla extract, and whisk until combined.

Add the dry ingredients, and mix until just combined. Fold in the milk chocolate.

Roll the dough into 4-oz balls, and flatten them out. Place a Creme Egg into the centres, then roll the dough back up around the egg.

Place onto a large baking tray lined with parchment paper or a silicone mat, and bake for 12 – 14 minutes.

Allow to cool on the baking tray for at least 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Creme Egg Cookies

These Creme Egg Cookies are:

  • so quick and easy to make
  • deliciously soft and chewy
  • infused with vanilla
  • studded with milk chocolate pieces
  • stuffed with a whole Creme Egg!

How long will these cookies last? These cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Stuffed cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Creme Egg Cookies
Creme Egg Cookies

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Yield: 6 big cookies

Creme Egg Cookies

Creme Egg Cookies

Deliciously soft and chewy vanilla-infused chocolate cookies that are studded with milk chocolate pieces and stuffed with a WHOLE Creme Egg. Perfect cookies for Easter!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup (90g) milk chocolate, finely chopped
  • 6 full-sized Cadbury's Creme Eggs, frozen

Instructions

  1. Preheat the oven to 190C/375F/Gas 5. Line a large baking tray with parchment paper or a silicone mat, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
  3. In a separate large bowl, whisk together the melted butter and sugars until combined.
  4. Add the egg and vanilla, and mix until combined.
  5. Add the dry ingredients, and mix until just combined. Fold in the milk chocolate.
  6. Roll the dough into 4-oz balls, and flatten them out. Place a Creme Egg into the centres, then roll the dough back up around the egg.
  7. Place onto the prepared baking tray, and bake for 12 - 14 minutes.
  8. Allow to cool on the baking tray for at least 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Stuffed cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:

Yield:

6 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 628Total Fat: 25gSaturated Fat: 15gCholesterol: 140mgCarbohydrates: 101gFiber: 3gSugar: 60gProtein: 8g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kristen

Thursday 21st of March 2024

My kids were upset when they saw me using their Cadbury eggs to make these cookies--until they tried them. OH WOW! They aren't complaining anymore. The cookies are caramelized and rich and just incredible.

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