When I was a kid and Easter would overlap with Passover, I would hide Easter candy in my backpack until Passover was over because I loved it so much and couldn't skip out on it. Now I've combined my favorite Easter candy with my favorite dessert in these Creme Egg Cookies. We wrap a delicious homemade cookie dough around an entire frozen Cadbury Creme Egg! This super simple recipe needs just one bowl, and it's beyond delicious!
If you prefer mini eggs to creme eggs, try these Mini Egg Cookies! And these Raspberry Cheesecake Cookies are another delicious stuffed cookie, perfect for Easter!
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The ultimate stuffed cookie! A warm, soft cookie filled with an entire creme egg creates a gooey, indulgent dessert that can't be beat!
- Liz, Flour de Liz
🍭 Short & Sweet Recipe Overview: Creme Egg Cookies
- ⏲️ Time: Takes just 35 minutes after the creme eggs are frozen, including cooling time
- 🛒 Ingredients: Needs 12 ingredients
- 🍽️ Servings: Makes 12 cookies
- 🥣 Difficulty: Super Simple, Quick and Easy, One-Bowl
- 👩🍳 Prep: Can be prepped ahead and frozen until ready to bake, or can be baked ahead and stored
- 😋 Flavor: A flavorful cookie dough stuffed with melty chocolate from the outside of the creme egg and the sweet gooey center of the creme egg filling
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Why You'll Love this Recipe
- Delicious soft cookie stuffed with a whole creme egg so it's loaded with melty chocolate and creme egg filling
- Simple to make in just one bowl, but sure to impress
- Perfect for Easter baskets
- Customizable, it works great with mini creme eggs, or full-size or mini caramel eggs
- Freezer-Friendly, great for prepping ahead, keeping stocked in your freezer, and popping one into the oven whenever you're in the mood for a cookie
For more fun Easter treats, check out these no-bake Peanut Butter Marshmallow Squares, these homemade Chocolate Marshmallows, and these 3-Ingredient Peanut Butter Cups.
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Ingredients and Notes
Cornstarch - Cornstarch adds a softness to the cookie dough that makes these Creme Egg Cookies the perfect texture, while having enough structure to cover and hold the creme egg as it bakes.
Espresso Powder - The espresso powder adds a depth of flavor that really helps balance out the sweetness of the creme egg. There's not enough to add a coffee flavor.
Creme Eggs - Creme eggs are usually only available during the Easter season. I used Cadbury Creme Eggs, but other creme-filled chocolate eggs should work too!
See the recipe card below for full information on ingredients.
Substitutions & Variations
Cornstarch - The cornstarch creates the perfect cookie texture, but it can be replaced with additional flour if needed.
Espresso Powder - The small amount of espresso powder has a really big impact on the flavor of the cookie, but it can be skipped if needed.
Creme Eggs - I only tested this with creme eggs and caramel eggs, which both worked perfectly, but other similar candy eggs should also work!
Size Adjustments - For small Cadbury Creme Egg Cookies, you can instead use mini creme eggs and wrap each one in about 10-12 grams of dough. For slightly larger cookies but not the size of a full creme egg, you can carefully cut the frozen creme eggs in half and use about 20 grams of dough.
How to Make Creme Egg Cookies
Find the complete recipe with measurements in the recipe card below.
- Step 1: Beat butter and sugars until light and fluffy.
- Step 2: Add egg and vanilla, and mix until well combined.
- Step 3: Mix in flour, cornstarch, baking powder, baking soda, salt, and espresso powder, and stir until just combined.
- Step 4: Take a heaping tablespoon of dough (approximately 30g) and press it flat in your palm (not too thin). Place a creme egg on top and mold the dough around the egg until it's fully covered.
- Step 5: Place dough-covered eggs on a parchment-lined baking sheet a couple inches apart and bake at 375°F for 8 minutes.
- Step 6: Remove from the oven and cool at least 15-20 minutes on baking sheet. Enjoy warm, or cool completely on baking sheet and store to enjoy later.
Creme Egg Cookies Tips & Tricks
Tip #1: The chocolate eggs need to be frozen before baking them into the Creme Egg Cookies to prevent leaking and spreading while the cookies bake. I find it can be helpful to peel off the foil wrapper and put them in a zip-top freezer bag before freezing. Sometimes the gooey egg filling slightly leaks out of the chocolate egg and the foil sticks to it. It's easier to get the wrapper off those sticky parts when the eggs are room temperature. It's still doable after the eggs have been frozen, it's just a little bit more challenging. Plus, it's tougher to peel the foil when your hands have the cookie dough on them!
Tip #2: The cookie dough is on the stickier side so I find it helps to wear food prep gloves to form the stuffed dough balls. Otherwise, just expect to get a little messy - it will all easily wash off when you're done!
Tip #3: Once the chocolate Easter eggs are covered in dough, I roll the ball around in my hands a couple of times to more evenly disperse the dough and make it a nice round ball.
Tip #4: Once you've formed the balls of dough around the creme eggs, they can be baked immediately, or they can be frozen to bake later. To freeze, place on a parchment or foil-lined tray (I like to use non-stick foil) for at least one hour, then move to a freezer bag for storage. You want the cookie dough balls to be frozen before putting them in a baggie to prevent them from sticking together. The dough can be baked from frozen at 375°F for 10 minutes. It's super helpful to write the baking instructions on the storage bag so you have it right there any time you want a fresh, warm cookie!
Recipe FAQs
This is another reason why we freeze the creme eggs before baking our Creme Egg Cookies! Using the Easter candy at room temperature will result in the cookies spreading and the creme egg filling oozing out of the cookies. They'll be very messy, but the frozen eggs will flatten a bit (see photos), but will not fully melt. If you prefer a thicker creme egg filling, after wrapping the cookie dough around the creme eggs, freeze the Creme Egg Cookie dough balls and bake from frozen. You will need to add a minute or two to the bake time, but the creme egg will not flatten as much.
One common cause of the cookies spreading is under-measuring the flour. It's important to have the right amount of dry ingredients for this cookie dough. In this Easter cookie recipe, it could also be if your creme eggs were not frozen for long enough. If the chocolate melts too much and the filling escapes, the cookies will spread.
Yes! I tested these Creme Egg Cookies with the mini creme eggs too, and they were great! You'll want to reduce the dough to about 10-12 grams when covering a mini creme egg.
Baked Creme Egg Cookies should be stored in an airtight container at room temperature for 2-3 days.
More Easter Cookie Recipes to try!
👩🍳 If you tried these Creme Egg Cookies or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Creme Egg Cookies
Equipment
- Mixing bowl
- stand or hand mixer
- Baking sheet
Ingredients
- 1 stick butter (8 tablespoons) room temperature or softened, NOT melted
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 12 creme eggs frozen
Instructions
- Preheat oven to 375℉ and line 2-3 baking sheets with parchment paper.
- Beat butter and sugars together until light and fluffy.1 stick butter, ¼ cup sugar, ¼ cup brown sugar
- Add the eggs and vanilla, and beat until well combined.1 egg, 1 teaspoon vanilla
- Add the dry ingredients and mix until just incorporated.1 cup flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon espresso powder
- Take approximately a heaping tablespoon of dough (about 30g) and press flat in your palm, but not too thin. Place a frozen creme egg on top and mold the dough around the frozen chocolate egg. Ensure the egg is fully covered with dough.12 creme eggs
- If baking now, place on a parchment lined baking sheet, about two inches apart, and bake for 8 minutes. See notes for guidance on how to freeze and bake later.
- Let cool on baking sheet at least 15-20 minutes or until completely cooled. The filling may be hot. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Liz Pollio says
The ultimate stuffed cookie! A warm, soft cookie filled with an entire cream egg creates a gooey, indulgent dessert that can't be beat!