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–+ servings
Creme Egg Cookies

Irresistibly Gooey Creme Egg Cookies for Easter Bliss

These decadent Creme Egg Cookies combine rich chocolate and gooey Cadbury Creme Eggs, a must-try dessert for Easter!
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 6 hours
Total Time 6 hours 43 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use margarine for a dairy-free option.
  • 1 cup Brown Sugar Granulated sugar can be used as a substitute.
  • 0.5 cup Granulated Sugar Can replace with coconut sugar for a healthier alternative.
  • 1 teaspoon Sea Salt Other salts can be used, but may change salinity.
  • 1 large Egg Flax eggs can be used for a vegan version.
  • 1 large Egg Yolk
  • 2 teaspoons Vanilla Extract Choose homemade or synthetic based on taste preference.
  • 2 cups All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend.
  • 0.33 cup Dutch-Processed Cocoa Powder Natural cocoa powder can be substituted for a lighter taste.
  • 1 teaspoon Cornstarch Arrowroot starch or rice flour work as substitutes.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 0.5 teaspoon Baking Soda Ensure freshness for best results.
For the Add-Ins
  • 2 cups Chocolate Chips Any combination of white, milk, and mini chips.
  • 8 regular-sized Cadbury Creme Eggs Be cautious with other brands as they may leak more.

Equipment

  • Stand mixer
  • Baking Sheet
  • Parchment paper
  • Mixing bowls

Method
 

Step-by-Step Instructions for Creme Egg Cookies
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine your selection of chocolate chips. Gently toss them together and set aside.
  3. In a stand mixer, cream together butter, brown sugar, granulated sugar, and sea salt until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract to the creamed mixture and mix until well combined.
  5. Sift together flour, cocoa powder, cornstarch, baking powder, and baking soda in a separate bowl. Fold into the wet mixture.
  6. Fold in half of the mixed chocolate chips into the dough.
  7. Portion the dough into 4 oz balls, flatten slightly, and place a Creme Egg in the center, sealing the dough around it.
  8. Roll the dough balls in the remaining chocolate chips and place them on the baking sheet, spaced 2 inches apart.
  9. Chill the dough balls in the fridge for at least 6 hours or in the freezer for 3 hours.
  10. Bake the chilled dough balls for 10-13 minutes until puffed and soft in the center.
  11. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 15gVitamin A: 350IUCalcium: 25mgIron: 1mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week. Unbaked dough can be frozen for up to 2 months.

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