It seems like creme eggs are a controversial Easter candy. I think some people are turned off by the texture or color of the filling. I, on the other hand, absolutely love creme eggs. 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 two of my absolute favorite things in these Creme Egg Cookies! This super simple recipe needs just one bowl and no mixer, and it's beyond delicious!
These Creme Egg Cookies can be the perfect addition to Easter baskets, but I also recommend just keeping them stocked in your freezer and popping one into the oven whenever you're in the mood for a cookie. They're super delicious while they're still warm! If you love Easter candy as much as I do, you'll also love these Mini Egg Cookies.
Why this Recipe Works
The cookie dough base is similar to that of a chocolate chip cookie. But instead of mixing in chocolate chips, we wrap the dough around a frozen creme egg and bake it into a warm and delicious gooey stuffed cookie.
Ingredients and Notes
Cornstarch - Cornstarch adds a softness to the cookie dough that makes these Creme Egg Cookies the perfect texture.
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 - I'm not sure if there are brands other than Cadbury, but any brand works!
Substitutions
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 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 Creme Egg Cookies, you can instead use mini creme eggs and wrap them 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 this Recipe
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.
Recipe FAQs
This is 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, 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 cream eggs too and they were great! You'll want to reduce the dough to about 10-12 grams when covering a mini cream egg.
Tips & Tricks
Tip #1: The chocolate eggs should be frozen before baking them into the Creme Egg Cookies. This will keep them from leaking and spreading while the cookies bake.
Tip #2: You can toss the creme eggs straight into the freezer, but I find it can be helpful to peel off the foil and put them in a freezer baggie before freezing. Sometimes the gooey egg filling slightly leaks out of the chocolate egg and the foil sticks to it a bit. It's easier to get the foil off those sticky parts when the eggs are room temperature. It's still doable with the frozen eggs, but it just a little bit more challenging. Plus, it's tougher to peel the foil when your hands have dough on them!
Tip #3: 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 #4: Once the chocolate Easter eggs are covered in dough, I roll the ball around in my hands a couple times just to try to more evenly disperse the dough and make it a nice round ball.
Tip #5: 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 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 storage bag so you have it right there any time you want a fresh, warm cookie!
Storage Tips
- Baked Creme Egg Cookies should be stored in an airtight container at room temperature for 2-3 days.
- To make in advance, after wrapping the chocolate eggs in dough, place them on a lined baking sheet and straight into the freezer. After at least an hour in the freezer, they can be removed from the sheet and placed into a freezer-safe zip-top bag and stored in the freezer for up to 3 months.
- To bake from frozen, follow the same baking instructions but increase bake time to 10 minutes.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Creme Egg Cookies
Equipment
- Mixing bowl
- stand or hand mixer
- Baking sheet
Ingredients
- 1 stick butter 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!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on April 9, 2022, but was republished with a brand new recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in March of 2025.
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!