These might just be the most unbelievably rich and amazing Easter cookies I've ever made! My Creme Egg Cookies are filled with an entire full size Cadbury's Creme Egg. A one bowl recipe, no need to chill before baking. And you'll get five fudgy jumbo chocolate cookies! Crushed Mini Eggs in the dough and on top of each super chewy chocolate cookie, enveloping the ultimate Easter chocolate - a Creme Egg.
Tell Me About This Recipe
This is a one bowl creme egg stuffed cookie recipe. Giant fudgy chocolate cookies, each with an entire Creme Egg inside!
The dough is chocolatey, soft and chewy, almost the texture of a brownie, and filled with crushed Mini Egg pieces. More crushed Cadbury's Mini Eggs are on top of each cookie too, making the perfect big chocolate Easter cookies!
For this recipe you'll need:
- Butter - unsalted butter, softened at room temperature. You can use salted butter, but this does add saltiness to the overall recipe. If you opt to use salted butter, you may find the cookies have a bit extra saltiness.
- Light brown sugar - this recipe only uses light brown sugar, measurements firmly packed. No granulated sugar needed! This gives the cookies a deep and rich flavour and adds to the fudgy, almost brownie like texture.
- Vanilla extract
- Egg - a large egg at room temperature.
- Flour - all purpose or plain flour will work in this recipe.
- Cocoa powder - ideally dutch processed, but standard cocoa powder will also work in this recipe.
- Baking soda
- Baking powder
- Cadbury's Mini Eggs - or other candy coated chocolates. These should be crushed into pieces. When incorporating into the recipe, about half of the Mini Eggs will be added to the dough and then the remaining half will be used to top the cookies before baking. This helps give the cookies a bit of crunch on top.
- Cadbury's Creme Eggs - full size Cadbury's Creme Eggs. This recipe has been developed to use one standard 5-pack of the full-sized eggs.
How to Make Cadbury's Creme Egg Stuffed Cookies
For the dough, this is a one-bowl easy chocolate cookie recipe. All you need to do is:
- Cream the butter and brown sugar until combined.
- Add the egg and vanilla, beating to incorporate.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt into the sugar mixture and stir together with a spatula.
- Add half of the crushed Mini Eggs and stir to distribute.
Stuffing with the Creme Eggs
The treat in each of these giant cookies is the full sized Cadbury Creme Egg! In order to get it into the centre of each of your cookies, you need to:
- Start by dolloping out the cookies into 5 large dough balls. I do this by using an OXO #40 scoop (about 1.5 tablespoons) - 3 scoops equal 1 large dough ball. So you should expect roughly 4.5 or 5 tablespoons of dough per cookie dough ball.
- Unwrap your Creme Eggs so that these are ready for stuffing into your cookie dough balls.
- Now run your hands under some cold water to lightly dampen them - this will help avoid the dough sticking too much to you. Grab a dough ball and press into a disc in the palm of your hand. Add a Creme Egg and then press the dough up and around this, enveloping the Creme Egg. Give it a quick roll to seal and place it back on the parchment.
- Repeat the process until all five eggs are inside cookie dough balls.
These cookies don't require any chilling before baking. But you do need to preheat your oven with the cookie sheet inside! This will help make the cookies more chewy and gooey. Just be careful handling the pre-heated cookie sheet when it comes time to bake.
Once the oven is to temperature:
- Dip the top of each of your cookie dough balls into the reserved crushed Mini Eggs to get a bit of a coating of Mini Eggs on top.
- Place the dough balls well spaced (at least 3 inches apart) on a piece of parchment on your preheated cookie sheet.
- And bake in the centre of your oven for about 13 minutes.
- Allow to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Tips for this Recipe
- Crush the Mini Eggs carefully - absolutely do NOT try to cut Mini Egg candies with a knife. I discuss the process of crushing Mini Eggs more in my Easter Brookie recipe and also my Mini Egg Cheesecake Bites.
- Pre-scoop all five of your cookie dough balls to ensure that you have divided your dough out as evenly as possible for equal-sized giant cookies. I use an OXO #40 cookie scoop, which is roughly a 1.5 tablespoon measure. Each cookie is made of three scoops from the dough, so about 4.5 tablespoons of dough (this is equivalent to a little more than a quarter cup).
- Run your hands under cold water before handling the cookie dough. Your goal isn't to have loads of water on your hands, but a bit of dampness will help keep the dough from getting too sticky and messy. But, I won't lie, you will get a thin layer of cookie dough on your hands by the end of the process!
- Avoid overbaking the cookies. Overbaking will make the cookies less fudgy and chewy.
- To help ensure that your cookies are rounded, once you remove these from the oven, invert a small bowl or cup (something just wide enough to go around the cookie) over the cookie and jiggle in a circle. The swirling action will help round the cookie.
- When removing from the oven, allow to cool on the cookie sheet for a few minutes first. You can then leave the cookies on the parchment paper and simply move the whole sheet of parchment to the cooling rack to avoid dealing with spatulas and handling the cookies too soon.
Some Easy Variations
This recipe has a lot of scope for alternatives! At its most basic level it is a one-bowl no-chill chocolate stuffed chocolate cookie.
- Other Creme Eggs: I developed this recipe around the Cadbury's Creme Egg, but you can actually use any chocolate egg in this recipe, such as Reese's Peanut Butter Creme Eggs, Cookies and Creme Eggs or Caramel Creme Eggs.
- Chocolate chips instead of Mini Eggs: I opted for the ultimate Easter cookie by using crushed Mini Eggs in the dough and on top. Instead of Mini Eggs, you can opt for chocolate chips. Try a mix of dark, milk and or white chocolate for a triple chocolate Creme Egg cookie.
- Adding nuts: you can add chopped nuts to this recipe - I recommend peanuts, chopped pecans or chopped walnuts. If doing so, replace half the amount of crushed Mini Eggs with nuts.
Yes!! You most definitely can!! And this recipe is here to help you achieve a super soft and chewy Creme Egg stuffed cookie.
These fudgy Cadbury Creme Egg filled cookies are a giant chocolate Mini Egg cookies with a full-size Creme Egg stuffed in the centre. Baked, the Creme Egg compresses a bit, but it will still be visible inside the cookie as you cut it in half (or bite straight into it)!
These gooey Creme Egg stuffed cookies keep really well for about 4 days at room temperature. Store in an airtight container to preserve their chewy softness.
You can also freeze the cookies once baked. They will keep in the freezer for about 3 months. Allow to defrost at room temperature before serving.
So, once cooled to room temperature, the centre of your Creme Egg will mostly firm up. It will be a pleasant creme texture, a lot like eating a Creme Egg normally, but it won't be gushing and melty.
If you want to restore a melty centre, microwave the Creme Egg cookie on a short blast to warm it. This will melt the centre to a more oozing consistency.
Looking for more Easter and Spring treats? Try:
- Cadbury Creme Egg Blondies
- Mini Egg Brownies
- Mini Egg Cookie Cake
- Easter Brookies
- Shredded Wheat Easter Nest Cakes
Creme Egg Cookies
- ½ cup unsalted butter softened at room temperature
- ¾ cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 cup all purpose flour or plain flour
- ¼ cup cocoa powder ideally dutch processed
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 oz Mini Eggs crushed, or chocolate chips
- 5 full size Cadbury Creme Eggs or other similar sized Creme Egg chocolates
- Begin by preheating your oven to 350°F (175C/155C Fan) with a cookie sheet inside.
- In a large mixing bowl, cream together the softened butter and the brown sugar for about 2 minutes using a handheld electric beater (see note).
- Add the egg and vanilla, beating to combine.
- Sift the flour, cocoa powder, baking powder, baking soda and salt straight into the sugar mixture. Use a spatula to stir to form a thick cookie dough taking care to ensure you don't leave any patches of unmixed flour.
- Add half of your crushed Mini Eggs to the dough and stir to distribute, reserving the remaining Mini Egg pieces for topping your cookies.
- Divide your dough into five large, roughly equal balls. (see note)
- Dampen your hands with some cool water. Taking one large cookie dough ball at a time, pick up the dough ball and press it into a disc. Hold this in the palm of your hand and place an unwrapped Cadbury Creme egg in the centre. Envelop the Creme Egg with the dough and roll with your hands to seal the cookie dough around the Creme Egg. Repeat with each of the dough balls until you have 5 Creme Egg stuffed cookie dough balls.
- Dip the top of each of these in the reserved Mini Egg pieces to get a bit of a coating on top of the cookie dough.
- Place a piece of parchment paper on your preheated cookie sheet and carefully place your cookie dough balls well spaced on this (at least 3" apart).
- Bake in the centre of your preheated oven for about 13 minutes.
- Remove from the oven and allow to cool on the pan for at least 5 minutes before moving to a wire rack to finish cooling. (see note)