Creme Egg Cookies
A soft and flavorful one-bowl cookie dough wrapped around a whole Cadbury Creme Egg and baked into a gooey stuffed Easter cookie!
Servings: 12 cookies
Calories: 301kcal
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
Ensure the creme eggs are frozen before baking to prevent leaking and spreading. It can help during the cookie prep process to peel the foil off the eggs before freezing.
To freeze and bake later, once the dough is wrapped around the creme eggs, place the cookie dough balls on a lined tray for at least one hour, then move to a freezer bag for storage. They can be baked from frozen following the same baking instructions above, but increase the bake time to 10 minutes.
To use mini creme eggs and wrap them in about 10-12 grams of dough. You can also cut the frozen full-size creme eggs in half (please do this very carefully) and use about 20 grams of dough.
Caramel eggs can be used in place of creme eggs.
Nutrition
Calories: 301kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 345mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 255IU | Calcium: 20mg | Iron: 1mg
