Creme Egg Cookies
I love Cadbury Creme Eggs. I always have. I don’t know why I never learned how to make that sweet, glorious filling before now, but it turns out it’s super easy to make! There are so many delicious desserts you could create with this filling, but sandwiching it between two fresh, delicious chocolate cookies is definitely the way to go! So get to baking and you can have these creme egg cookies ready in no time!
The cookies are super easy to make – everything goes into a food processor and it forms a dough. It almost feels like magic watching it come together. It doesn’t look like it will become a dough, but then suddenly it does! You’ll also want to flatten the cookies before you bake them and leave space between each one because they will spread a bit. And you’ll want them to cool completely before removing them from the tray so they don’t break.
The filling recipe has a lot of flexibility. I didn’t want my filling to be quite as runny as the filling inside the creme eggs so I added extra powdered sugar to make it a bit more spreadable and to keep it from oozing out of the sides of the cookie sandwiches. But there’s also nothing wrong with a little ooze! You could even drizzle chocolate sauce or caramel on top if you really want to take it up a notch! So give these creme egg cookies a go, and you can have that wonderful creme egg filling in your life all year long!
Creme Egg Cookies
- 1 1/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/2 sticks butter cubed
- 1 egg
- 1/2 cup corn syrup
- 1/2 stick butter softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat the oven to 375 F and line a baking sheet with non-stick foil.
- In a food processor, blend flour, cocoa powder, baking soda, baking powder, salt, and sugars.
- Add a few cubes of butter at the time to the food processor and pulse. Continue until all the butter is added.
- Add the egg and mix until the mixture forms a dough.
- Scoop small balls of dough onto the lined baking sheet and flatten.
- Bake for 10 minutes, then cool on the baking sheet for a couple minutes before transferring to a wire rack to cool completely.
- Combine corn syrup, butter, and vanilla, beating until smooth.
- Slowly add powdered sugar until fully incorporated and creamy.
- Pair similar sized cookies and spread filling on the bottom of one cookie from each pair. Press the bottom of the other cookie onto the cream to form a sandwich.