Looking for a fun and festive Easter treat? Look no further than these Stuffed CrèmeEgg Cookies! A rich chunky cookie with a gooey hidden surprise inside. These NYC-style cookies make a fun alternative to Easter eggs and are the perfect edible gift for the Easter season.
What Makes This Recipe Great!
- An Alternative to Easter Eggs – They’re great as gifts or a way to use up Easter Chocolate.
- They Freeze Well – I would actually recommend that you freeze the cookie dough balls before baking so you can make these cookies ahead and bake them when you want them.
- Bakery Grade Cookies – These are as good, if not better than bakery-grade cookies.
About This Recipe – In More Detail
Are you looking for an Easter treat that is guaranteed to please? Look no further than these stuffed Crème Egg cookies! These chunky cookies feature a delicious cookie dough filled with a hidden chocolate egg surprise, creating a fondant-filled explosion of flavour that is sure to please the whole family.
When served warm, the gooey fondant filling oozes out of the cookie, creating a luscious lava-like flow that coats every bite with a delectable fondant sauce. Trust me, it’s absolutely divine and sure to leave you wanting more!
I have made these chunky, filled cookies as chocolatey as can be. By adding in cocoa powder with the flour, extra chopped chocolate chunks spread throughout the dough and finally stuffing the centre with a Mini CrèmeEggs. I guarantee these cookies will be your go-to Easter treat and take over from simple Easter Eggs.
You can choose the make these Crème Egg Cookies by hand or with a stand mixer. I personally prefer the latter for ease, but it’s up to you. You will need the following equipment:
- A Large Bowl or a Stand Mixer With The Mixer and Whisk Attachments – save your muscles and use a stand mixer if you have one.
- A Whisk – If you do not have a stand mixer. Ideally an electric hand whisk is best.
- A Wooden Spoon Or Spatula – To mix and scoop the cookie dough.
- A Flat Baking Tray or Sheet – Cookies are best baked on a flat baking sheet without high sides.
- Parchment Paper – This is used to line the baking sheet and prevent the cookies from sticking to it it.
- Cooling Rack – It’s a good idea to place the cookies on a cooling rack when they come out of the oven to cool a little before eating.
You will also need the use of a freezer to freeze them before baking.
- Plain Flour – I add in the leavening agents separately so stick with plain white all-purpose flour and don’t substitute for another kind.
- Baking Powder – This gives our cookies a little rise when baking.
- Cocoa Powder – This gives these stuffed Crème egg cookies a rich, dark brown colour to the dough.
- Salt – Just a little pinch of salt enhances the flavour of the cookie, but you can leave it out if you’d prefer.
- Butter – Use unsalted butter in this recipe. We add in our salt separately as a flavour enhancer which means we regulate the amount used much better.
- Eggs – Use a large free-range egg in this recipe.
- Light Brown Soft Sugar – The caramel flavour of light brown sugar goes well in this cookie, using a different type of sugar may alter the flavour slightly.
- Milk Chocolate – Cut the chocolate into chunky pieces and mix into the cookie dough for a divine chocolatey experience with every bite.
- Mini Creme Eggs – Our cookies are on the smaller size so I recommend using the mini version of Creme Eggs. Using the full size version would mean you would have to cover it with much more dough and it may not bake the same way, but we welcome you to try. You can always have two cookies, if one doesn’t satisfy.
What are Crème Eggs?
Usually only available during the Easter season, Crème Eggs are a creamy, fondant-filled milk chocolate egg that comes in both standard and mini sizes. The fondant centre is coloured the same as an egg, with the white surrounding a yellow “yolk”.
A classic Cadburys treat that come wrapped individually in a colourful foil packaging.
How To Make Stuffed Crème Egg Cookies – Step-By-Step Guide
Step 1: Preparing the Cookie Dough
- In a bowl, cream together the butter and sugar until smooth.
- Chop the milk chocolate into small chunks and add them to the bowl, mixing until evenly distributed.
- Add the flour, baking powder, bicarbonate of soda, salt, and cocoa powder to the same bowl and mix well.
- Once a crumb-like texture is formed, slowly add the whisked egg to the cookie dough while mixing.
Step 2: Shaping the Cookies
- Take 50-55g (1.7-1.9 oz) sized balls of cookie dough and shape them into flat, round disks.
- Place one Mini Crème egg in the centre of each disk and fold the dough around it, ensuring it’s completely covered.
Step 3: Freezing the Cookie Dough Balls
- Freeze the cookie balls in a freezer bag or airtight container for at least 2 hours, preferably overnight.
Step 4: Baking the Cookies
- Preheat the oven to 180°C (350°F) and line a flat baking tray with non-stick baking paper.
- Place the tray in the oven to heat up.
- Remove the cookie balls from the freezer and place them on the hot baking tray, leaving space between each one for spreading.
- Bake for 15 minutes.
- Remove the cookies from the oven and let them sit on the hot tray for a few moments to harden up.
- Transfer the cookies to a cooling rack and let them cool slightly before serving.
Freezing The Cookie Dough
To achieve the perfect texture and keep the Mini Crème Eggs intact, it’s crucial to freeze the stuffed cookie dough balls before baking.
This step not only prevents the eggs from melting and blending with the dough, but it also keeps your cookies chunky – New York style, rather than thin, flat ones.
On the plus side, the need to freeze the cookies means that you can make these ahead of time and store in the freezer until you want to bake them.
We know, you’ll have to be patient to enjoy these, but they’re worth the wait, we promise!
The filling inside is made from two different colours of fondant to resemble the yolk and egg white inside a chicken egg.
They are usually sold around Easter time in the spring. Cadburys keep them ‘special’ by only releasing them for sale at this time of year.
While the recipe itself contains dried eggs, Crème eggs are an Egg-shaped chocolate treat with a fondant centre made by Cadburys in the UK. Crème Eggs, themselves, are not an actual egg.
Pro Tips and Guidance
- Don’t Overmix the Cookie Dough- Just mix to the point where everything is incorporated, otherwise you will end up with dense cookies.
- For the Chunkiest Cookie Freeze the Dough Balls – Failure to follow this step will result in the dough spreading too much, making for flat cookies. Freeze them for at least 2 hours before baking but preferably overnight.
- Allow the Oven to Reach Temperature AND Heat Up the Baking Tray – This is the key to the best chunky cookies you can imagine. Don’t place cookies in a cold oven on a cold baking tray. Make sure everything is hot and get those cookies straight in the oven!
- Don’t Overbake the cookies – You will end up with dry cookies and an overbaked Crème egg which can cause it to bake into the cookie dough and disappear.
- Allow The Cookies To Cool A Little On The Baking Tray – If you try to transfer the cookies immediately, you may find that they fall apart. Allowing them to sit on the baking tray for a couple of minutes will give the cookies time to firm up a little before transferring them to a cooling rack.
- Stuffed Crème Egg Cookies should be stored at room temperature in an airtight container. They will keep well for up to 4 days. If the weather is particularly hot, you can store them in the fridge to keep the chocolate topping from melting.
- You can also freeze these cookies, but it’s best to freeze the dough before baking. Create the cookie balls as we have instructed. The unbaked cookie dough will store in the freezer for up to 3 months.
Check Out These Cookie Recipes!
If you love Easter cookies you need to try these cookies. They’re colourful and delicious and will look great on a big plate filled with Easter Cookies.
The molten Biscoff centre acts as a sort of “cookie sauce” and is guaranteed to wow anyone who breaks one open.
The chunkiest chocolate cookies that are filled to the brim with gooey Mars Bars!
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Easter Stuffed Crème Egg Cookies
- 220 g Plain Flour, All-purpose
- 100 g Butter
- 30 g Cocoa Powder
- 1.5 tsp Baking Powder
- 0.5 Bicarbonate of Soda, Baking Soda
- 0.25 tsp Salt
- 1 Eggs, Large
- 150 g Light Brown Soft Sugar
- 100 g Milk Chocolate
- 12 Mini Creme Eggs
- Mix the sugar and butter together until smooth.
- Chop the milk chocolate and add to the sugar and butter, mix again until evenly distributed throughout.
- Mix the flour, baking powder, bicarbonate of soda, salt, and cocoa powder in the same bowl.
- Add the flour mixture to the other ingredients in the bowl and mix through until you form a crumb-like texture.
- Whisk the egg and slowly add to the cookie dough while you continue to mix. Stop when everything is incorporated.
- Take 50-55g (1.7-1.9 oz) sized balls of cookie dough and shape with your hand into a flat, round disk.
- Unwrap the Mini Crème eggs and place one into the middle of the cookie disk. Fold the dough around the egg, encasing it completely.
- Place the cookie balls into a freezer bag or airtight container and freeze for at least 2 hours, preferably overnight.
- Preheat the oven to 180C (350F)
- Line a flat baking tray with non-stick baking paper.
- Place the lined tray in the oven until everything reaches the correct temperature.
- Take the cookie balls out of the freezer and place them on to the hot baking tray, leaving space between each one to allow them to spread.
- Place the tray of cookies back into the oven and bake for 15 minutes.
- Remove the cookies from the oven and allow to sit on the hot baking tray for a few moments to harden up.
- Once they're a little more firm, transfer the cookies to a cooling rack and cool slightly before serving.
- Be sure to freeze the cookies before baking. This will keep them chunky and prevent the Crème Egg from melting too much.
- Don’t overmix the dough – otherwise, you’ll end up with dense cookies. Only mix to the point where everything is incorporated.
- It’s important to heat up the oven to the correct temperature AND heat up the baking tray. This will give you the best results.
- They are best served warm. If you want to store them, allow them to cool completely before doing so.
- Store the cookies once completely cooled, in an airtight container for up to 4 days. You can rewarm your cookies in the oven for a few minutes.