Creme Egg Stuffed Cookies! Recipe
Bake Creme Egg Stuffed Cookies for gooey, chocolate-filled centers everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 Cadbury Creme Eggs, chopped
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) so it's ready when the cookies are formed and chilled. This simple first step sets the stage for even baking and predictable spread—turning on the oven early means you can move through the dough work without waiting at the end.
Step 2: Cream butter and sugars
In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, airy, and smooth. Use a sturdy wooden spoon or a paddle attachment if you're using a mixer; you want a uniformly pale, slightly glossy creamed mixture with no sugar grit.
Step 3: Incorporate eggs and vanilla
Beat the eggs into the creamed butter one at a time, making sure each egg is fully incorporated and the mixture looks silky before adding the next. Stir in the vanilla extract last; the batter should look cohesive, slightly glossy, and just a touch looser than the fully dry dough.
Step 4: Add dry ingredients
Combine the all-purpose flour with the baking soda, baking powder, and salt in a separate bowl, then gradually fold the dry mix into the wet creamed mixture. Work until a soft, slightly tacky cookie dough forms—dense enough to hold shape but pliable for rolling. Scrape the bowl so there are no streaks of flour.
Step 5: Portion the dough
Scoop and roll the dough into 1½-inch balls, keeping them uniform so baking is even. Arrange the dough balls on a clean area of the counter or a tray, leaving a little space between each. The surface of each ball should be smooth and slightly dimpled from rolling.
Step 6: Flatten and fill
Flatten each dough ball into a small disc and place a few pieces of chopped purple-and-gold foil-wrapped chocolate eggs (no visible logos) or pre-chopped candy pieces in the center of each disc. The contrast of dark cookie dough and the bright orange-and-white cream pieces will be visible when you cut or tear one open later.
Step 7: Encase the filling
Fold the dough up and around the candy pieces, pinching and sealing the seams tightly so the candy is fully enclosed. Reform each stuffed cookie into a smooth ball again, checking the seams so nothing peeks out; a well-sealed ball prevents the cream filling from leaking excessively while baking.
Step 8: Arrange for baking
Place the sealed, stuffed balls onto ungreased cookie sheets or a baking tray, spaced to allow a little spread. Keep the tray on the same painted pine wood surface while you finish the last few cookies so everything stays organized for the oven step.
Step 9: Bake until edges set
Bake the cookies for 10–12 minutes, watching for lightly browned edges while the centers remain soft. The exterior will turn a deep chocolate-brown and develop subtle cracks—signs of a chewy interior that will hold the molten filling.
Step 10: Cool and serve
Allow the cookies to rest on the baking sheet for a few minutes so they set, then transfer them to wire racks to cool completely. Once cooled slightly, break one open to reveal the gooey orange-and-white cream center and plate the cookies for serving.
Notes
- Chill dough briefly to prevent excessive spreading.
- Use room temperature eggs for smoother mixing.
- Seal seams well to avoid leaking filling during baking.
- Freeze unbaked balls on a tray, then bag for longer storage.
- Rotate baking sheets halfway if your oven has hot spots.