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Delicious Creme Egg NYC cookies with a gooey chocolate filling

Creme Egg NYC Cookies

Bakery-style giant cookies with a gooey, creme-filled center that are perfect for sharing and impressing at parties.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 225 g margarine or unsalted butter, softened Use unsalted butter for the best flavor.
  • 150 g light brown sugar Adds moisture and a caramel tone.
  • 100 g caster sugar Provides sweetness and helps with texture.
  • 1 large egg Room temperature for best results.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 350 g plain flour Sifted for even mixing.
  • 1 teaspoon baking powder Helps the cookies rise.
  • 1/2 teaspoon bicarbonate of soda Helps with spread and color.
  • 1/2 teaspoon salt Balances sweetness.
  • 150 g milk chocolate chips For added chocolate flavor.
  • 8 tablespoons thick chocolate spread Frozen for best results.
  • 4 pieces Cadbury Creme Eggs, halved and frozen Main filling of cookies.
  • optional g extra chocolate chips for topping For added decoration.

Method
 

Preparation
  1. Freeze the chocolate spread balls and Creme Eggs. Line a medium plate with parchment and scoop 8 spoonfuls of thick chocolate spread onto it, shaping them into rough balls. Freeze until solid, also freeze the Creme Eggs.
  2. In a large bowl, cream the margarine or butter with both sugars until light and fluffy.
  3. Add the egg and vanilla extract, mixing until just combined.
  4. Sift in the flour, baking powder, bicarbonate of soda, and salt. Mix on low speed until a soft dough forms.
  5. Gently fold in the milk chocolate chips by hand.
  6. Divide the dough into 8 portions, flatten each, place a frozen chocolate spread ball in the center, and wrap the dough around it to form a ball.
  7. Place the cookie dough balls on a lined tray and freeze for at least 45 minutes.
Baking
  1. Preheat the oven to 200°C (180°C Fan) and prepare two baking trays with parchment. Place 4 frozen cookie dough balls per tray.
  2. Bake for 8-10 minutes, until the edges are light golden and the centers are soft.
  3. Press the halved Creme Eggs into the warm cookies immediately after baking. Allow cooling for 2 hours to set the center.

Notes

Store baked cookies in an airtight container in the fridge for up to 5 days or freeze unbaked balls for up to 3 months. Use room-temperature butter for creaming and chill the dough balls before baking for thick, chewy cookies.