Creme Egg Stuffed Cookies
Chewy bakery-style chocolate chip cookies stuffed with whole frozen Cadbury Creme Eggs for the ultimate gooey Easter treat.
Ingredients
Ingredients
- 11 large Cadbury Creme Eggs frozen at least 1 hour
- 8 tbsp unsalted butter softened
- 1 cup packed brown sugar
- 1 tsp vanilla bean paste
- 1 large egg at room temperature
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 1/4 cups milk chocolate chips
Instructions
- Place all Cadbury Creme Eggs on a plate or small tray and freeze for at least 1 hour or overnight.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar together for 2 to 3 minutes until light, fluffy, and slightly paler in color.
- Add the vanilla bean paste and egg to the butter mixture and mix until just combined, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch until well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed or by hand until the dough just comes together and no dry flour remains.
- Fold in the milk chocolate chips until they are evenly distributed throughout the dough.
- Scoop about 2 to 3 tablespoons of dough, roll into a ball, then flatten into a thick disk in your hand.
- Place one frozen Creme Egg in the center of the dough disk, then wrap the dough fully around the egg, pinching and sealing all seams so no egg is exposed.
- Place the stuffed cookie dough ball on the prepared baking sheet. Repeat with the remaining dough and Creme Eggs, spacing cookies at least 2 inches apart.
- Bake one sheet at a time for 9 to 10 minutes, until the edges are lightly golden and the centers look puffed and slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes to set, then transfer carefully to a wire rack. Serve warm for the gooiest centers.
Notes
- Make sure the Creme Eggs are fully frozen so the fondant centers stay inside the cookie instead of leaking out during baking.
- The cookies should look slightly underbaked in the center when you pull them from the oven; they will continue to set on the hot baking sheet.
- For extra neat cookies, gently nudge the edges into a round shape with a spatula immediately after baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days; rewarm briefly in the microwave for a molten center.
- The cookies should look slightly underbaked in the center when you pull them from the oven; they will continue to set on the hot baking sheet.
- For extra neat cookies, gently nudge the edges into a round shape with a spatula immediately after baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days; rewarm briefly in the microwave for a molten center.