There are no Cadbury Creme Eggs in this recipe, but you wouldn't know it because the filling between these cookies tastes exactly like the goo inside those delicious Easter treats! 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! And the filling recipe has a lot of flexibility - you can make it runnier like the filling in those sweet chocolate Easter eggs, or you can make it thicker to hold its form in between these two soft yet crisp cookies!
Why this recipe works
We already know that chocolate on the outside and sweet gooey cream filling on the inside works gloriously! I mean who doesn't love a Cadbury Creme Egg?! So it only makes sense that chocolate sandwich cookies filled with the best sweet homemade cream filling will be incredible. And on top of the deliciousness, they are also so quick and easy to make, you can be enjoying these fun Easter treats in no time!
Ingredients and notes
Cocoa Powder - This is the source of chocolate in the soft, crisp chocolate cookies that surround that delicious cream filling. These Easter sandwich cookies would also be great dipped in chocolate, or with drizzled chocolate on top for added chocolatey goodness.
Corn Syrup - The corn syrup is what distinguishes this creme egg flavored buttercream from a standard vanilla buttercream. It gives the Cadbury egg cream filling both the texture of the irresistible chocolate Easter egg goo as well as the flavor and sweetness of that delicious goo!
Powdered Sugar - The amount of the powdered sugar can be adjusted to make texture of the creme egg cream filling however you like it. If you like it extra gooey like it is inside the Easter creme eggs, use less powdered sugar, and if you want it to be sturdier, more like an Oreo filling, use more powdered sugar.
How to make this recipe
Chocolate Sandwich Cookies
Combine flour, cocoa powder, baking soda, baking powder, salt, and sugars in a food processor.
Add a few cubes of butter at a time, pulsing between each addition, until all the butter is added.
Add the egg, and process until a dough forms.
Scoop out small balls of the dough and place them on the lined baking sheet. Using the palm of your hand, press down gently to flatten each dough ball.
Bake for 10 minutes, cool on the baking sheet for a couple minutes, then transfer to a wire rack to cool completely.
Beat corn syrup, butter, and vanilla until smooth.
Slowly add powdered sugar until fully incorporated.
Once the cookies have cooled completely, pair similar-sized cookies and pipe or spread filling on to the bottom of one cookie from each pair. Press the bottom of the other cookie on top of the cream to form a sandwich.
Wrap up to add to an Easter basket or just bite right in and enjoy!
Sandwich cookies are made by taking two cookies, and connecting them to each other with a filling, usually a cream filling. In other words, the filling is sandwiched between the cookies! Oreos are probably the most well-known sandwich cookies (at least in the U.S.).
The creme filling of a Cadbury Egg is fondant! It is often thought that these chocolate Easter eggs are filled with marshmallow or white chocolate, but it actually is a sweet, gooey white fondant with a dollop of yellow fondant to represent a yolk.
Tips & Tricks
- If you want to replicate the yolk filling in the center of a Cadbury Easter egg, separate out a small portion of the buttercream and add yellow food coloring. Pipe a bit of the yellow buttercream in the center of each cookie and then pipe the white buttercream around the dollop of yellow.
- These can be made in a range of sizes based on your personal preference. Bake time may need to adjust just slightly depending on the size of the cookie.
- These cookies are dark in color so it's difficult to see when they are done. Because they're thin, be cautious not to burn them.
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Chocolate Cookie Sandwiches with Homemade Creme Egg Filling
- Food processor
- Baking sheet
- stand or hand mixer
- 1 ¼ cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt Diamond Crystal
- 1 cup sugar
- ½ cup brown sugar
- 1 ½ sticks butter cubed
- 1 egg
- ½ cup corn syrup
- ½ 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 a 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.
This recipe was originally posted on April 2, 2020, but was republished with additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in April of 2022.