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Decadent Creme Egg Stuffed Cookies with melted chocolate filling

Creme Egg Stuffed Cookies

Indulgent cookies stuffed with frozen Cadbury Creme Eggs that melt into a gooey center, surrounded by a chewy cookie texture.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 11 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 115 g unsalted butter, softened Use high-quality unsalted butter for best flavor.
  • 175 g brown sugar Brown sugar adds moisture and chewiness.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 large egg (room temperature) Use at room temperature for better mixing.
  • 235 g plain flour (all-purpose flour) Measure accurately to ensure proper texture.
  • 1/2 tsp baking soda Leavening agent to help cookies rise.
  • 1/4 tsp salt Enhances sweetness.
  • 1 tbsp cornflour (cornstarch) Helps create a tender crumb.
  • 200 g milk chocolate chips Adds pockets of melted chocolate.
For the Filling
  • 11 large Cadbury Creme Eggs (frozen at least 1 hour) Freezing ensures they maintain shape during baking.

Method
 

Preparation
  1. Freeze the Creme Eggs for at least 1 hour prior to baking.
  2. Preheat the oven to 200°C (fan) / 400°F and line two baking trays with parchment paper.
Making the Dough
  1. In a mixing bowl, cream together the softened butter and brown sugar for 2–3 minutes until light and fluffy.
  2. Mix in the vanilla extract and the egg until just combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cornflour.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the milk chocolate chips evenly.
Assembly
  1. Scoop 2–3 tablespoons of dough, flatten it into a disk, place a frozen Creme Egg in the center, and wrap the dough around it completely.
  2. Ensure the dough is sealed well to prevent leakage.
Baking
  1. Place the stuffed cookie dough balls on the prepared trays with space in between.
  2. Bake for 9–10 minutes until the edges are golden and the centers look soft.
Cooling
  1. Allow the cookies to cool on the pan for 5–10 minutes before transferring to a wire rack.
  2. Enjoy warm for the best gooey center.

Notes

Store cooled cookies in an airtight container for up to 3 days. For longer storage, freeze unbaked dough balls for up to 3 months.