These Crème Egg Cookies are packed full of chocolate chips and they even have a hidden Crème Egg in the centre. If you eat these while they are still warm or heat them up beforehand the Crème Egg in the centre softens and trust me hot or cold Crème Egg Cookies are INCREDIBLE!
I originally posted this recipe last Easter but the cookies were quite small and the photos weren’t particularly good so I thought I would give it an update. I have also created my first ever YouTube video for these cookies too. You can check it out HERE! If you are as obsessed with Crème Eggs as I am then you can check out my Crème Egg Ice Cream or my Crème Egg Brownies.
These cookies are a lot bigger than the original. They have a full-sized Crème Egg in them rather than a mini and this recipe does only make eight cookies instead of 12.
Before You Start Baking
Okay, before you start baking you need to put the Crème Eggs in the freezer until they are completely frozen. This normally takes around half an hour. You could leave them in for longer if you want like overnight if you are making the cookies first thing in the morning.
Crème Egg Cookies
To make the cookies you need to start with cold unsalted butter and light brown sugar. I wouldn’t recommend using a baking spread for these I find they turned out much better with unsalted butter.
Leave the butter in the fridge until you are just about to use it and pop in your mixing bowl with the light brown sugar.
I used light brown sugar because it gives the cookies a lovely fudgy caramelly taste. You want to mix the two together for about a minute or so. Don’t cream them together like you would for a cake you want the mixture to be nuggety.
I know this sounds a bit strange but you want the butter to still be in chunks and coated in the sugar.
Next add in the chocolate chips, plain flour, bicarbonate of soda and cornflour and mix again. This will make a very crumbly mixture.
Finally, add in the egg and vanilla extract and mix again. The mixture will still be a bit crumbly but if you get a handful and push it together it should hold its shape.
Shaping the Cookies
Remove the Crème Eggs from the freezer and leave them to one side. Weigh out your cookies to around 100-125g. Gently flatten the dough out slightly and add your frozen Crème Egg to the centre. Now you want to completely cover the Crème Egg with the cookie dough.
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The cookies don’t need to be a perfect circle and don’t worry if there are some cracks in them either. Place the cookies on a baking tray covered with baking parchment or a Tupperware tub. Repeat until you have your cookie balls.
Freeze Your Cookies
Now pop the cookies into the freezer until they are completely frozen. I found this took around 45 minutes to 1 hour. You could leave them overnight if you prefer you just want to ensure that the cookie is frozen before baking.
Baking the Cookies
10-15 minutes before you take the cookies out of the freezer preheat your oven to 180C (160C Fan).
Place the cookies on a baking tray I put four cookies per tray, make sure they are spaced out though because the cookies will spread in the oven. Bake for 14-16 minutes.
When you take these cookies out of the oven they will still be quite soft so leave them to cool fully on the baking tray. They will begin to harden as they cool.
I wouldn’t recommend eating one straight out of the oven because they will be super warm and I don’t want you to burn yourself. As tempting as it is leave them too cool for 15-20 minutes before trying out.
Serving Suggestions
These cookies are perfect hot or cold. If you are wanting to heat them I would recommend warming them in the oven for a few minutes on a low heat or in the microwave for 20-30 seconds.
You can also leave these in the freezer as a cookie dough ball. They will last for around 3 months and you can just take them out and bake them when you fancy a cookie.
Alternatives
You can use any kind of chocolate chips you fancy for these cookies.
If you want to make them chocolate just reduce the plain flour to 250g and add in 50g of cocoa powder.
Equipment
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Crème Egg Cookies
Ingredients
To Make the Cookies
- 8 Crème Eggs
- 175 g Unsalted Butter
- 225 g Light Brown Sugar
- 300 g Chocolate Chips
- 275 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Corn Flour
- 1 tsp Vanilla Extract
- 1 Large Egg
Instructions
Before you Start Making the Cookies
- Freeze your crème eggs for around 30 minutes or until they are completely frozen.
To Make the Cookies
- Add the butter and sugar to a large bowl and mix for around a minute until it forms little nuggets. You don’t want to cream the mixture together.
- Add in the chocolate chips, plain flour, bicarbonate of soda, corn flour and mix again until the chocolate chips are evenly disturbed.
- Finally add in the egg and vanilla extract and mix again until a dough is formed.
- Roll the dough into balls around 100g-125g. Flatten each ball out and add in a crème egg. Completely cover the crème egg with the cookie dough and place them in a freezer safe container or baking tray lined with baking parchment.
- Put the cookie dough balls into the freezer for 45 minutes.
- Just before you remove the cookie balls from the freezer preheat the oven to 180C (160C Fan) and line two baking trays with baking parchment.
- Place the cookie dough balls onto the baking trays. Make sure they are spaced apart as they will flatten and spread in the oven and you don’t want them to touch.
- Bake in the oven for 14-16 minutes.
- Leave the cookies to cool fully on the baking tray. They will be quite soft when you first take them out the oven but will firm up as the cool.
Video
Notes
- This recipe was updated March 2021.
Oooh! I love this creme egg stuffed cookies recipe! I love that it is easy to make and you get a nice bite of chocolatey goodness in the middle. It’s great that you don’t need a ton of ingredients either. Thanks for sharing this recipe! Stay safe!
Nancy ♥ exquisitely.me
Thank you! They are super easy and perfect for Easter!
These look great, and could possibly be in my talent range 😂 might have a go at these
I hope you enjoy them if you do give them a try!
Oh wow, these look delicious! Thanks for sharing.
Thank you!
Wow, these look amazing. I love cream eggs and cookies! Definitely pinned for later use. Congrats on your first YouTube video!
Thank you so much!
I am trying these!! My mouth is watering just reading about them!
Thank you! I hope you enjoy them!
Thank you!
These Creme Eggs stuffed cookies look great and perfect for Easter! x
Lucy | http://www.lucymary.co.uk
Thank you!
My husband would love these. I’m not much for these eggs, but he seriously loves them so these cookies would be up his alley. Very smart and yummy idea–I never would have thought of it1
Ahh if you don’t like Crème Eggs you could always fill them with another chocolate or spread maybe make them half and half so you both enjoy them?
Thank you!
OMG I need to make these!
Katie | katieemmabeauty.com
Yessss!
We’re down to our last Cream Egg here, so it could be a while before I’m baking these.
Oh no!! You need to buy more before they disappear until next year!
Yesss! You need to try these!!
I was looking for something like these cookies, hitting the kitchen now!! x
Yes! Did you enjoy them? x