Irresistibly Fudgy Cadbury Creme Egg Cookies: The Ultimate Easter Treat Recipe
Prepare to be enchanted by these remarkable Cadbury Creme Egg Cookies! Imagine biting into a thick, luxuriously soft, and wonderfully fudgy chocolate cookie, only to discover a warm, gooey Cadbury Creme Egg perfectly nestled in its heart. These decadent treats are a celebration of chocolate in every form, generously studded and topped with a delightful mix of semi-sweet, milk, and white chocolate chips. They are not just a cookie; they’re an experience, the ultimate indulgence for Easter festivities or any time you crave a truly special dessert. The best part? You can easily prepare the stuffed cookie dough balls in advance and freeze them, ensuring freshly baked, warm, and gooey cookies are always just minutes away.
If you’re a fan of epic, stuffed cookies, you absolutely must try my Biscoff Stuffed Cookies for another delightful adventure in baking!
🍪 Why You Will LOVE This Cadbury Creme Egg Cookie Recipe
These Cadbury Creme Egg cookies aren’t just another dessert; they’re a joyous occasion in every bite! Here’s why you’ll fall head over heels for this recipe:
- Unforgettably Thick & Stuffed: Forget thin, flimsy cookies. These are gloriously thick, offering a substantial bite with a wonderfully soft, chewy texture. The real magic, however, lies in the surprise center: a whole Cadbury Creme Egg, which becomes warm and gooey as it bakes, creating a molten core that’s truly irresistible. It’s a delightful textural contrast that elevates the simple cookie to an extraordinary dessert experience.
- Iconic Cadbury Creme Egg Indulgence: The star of the show, the Cadbury Creme Egg, brings its signature sweet, fondant-like filling wrapped in creamy milk chocolate. Encased within the rich cookie dough, it transforms into an incredibly luxurious and unexpected filling that melts beautifully. This is a brilliant way to enjoy your favorite Easter candy in an entirely new and exciting format, making these cookies a seasonal favorite year after year.
- Decadent Triple Chocolate Sensation: Why settle for one type of chocolate when you can have three? These cookies are packed with a symphony of chocolate flavors and textures. We incorporate a generous mix of rich semi-sweet chocolate, creamy milk chocolate, and sweet white chocolate chips both inside the dough and rolled onto the exterior. This ensures a complex chocolate profile and beautiful, melty pools of chocolate on top of every single cookie, making each bite a true chocolate lover’s dream.
📝 Key Ingredients for Perfect Creme Egg Cookies
To achieve the ultimate thick, fudgy, and perfectly stuffed Cadbury Creme Egg cookies, paying attention to your ingredients is crucial. Read through these tips for guaranteed baking success!
Full step-by-step instructions and complete ingredient measurements can be found in the recipe card below.
Cadbury Creme Eggs: For these cookies, it’s essential to use regular-sized Cadbury Creme Eggs. Their size and distinct fondant filling are what make these cookies so special. While I haven’t personally experimented with other brands, I anticipate that similar-sized creme eggs would also work. If you find yourself with extra creme eggs, don’t let them go to waste! You can easily transform them into these incredibly fudgy Creme Egg Brownies or this impressive Creme Egg Stuffed Bundt Cake.
Cocoa Powder: The choice of cocoa powder significantly impacts the flavor and color of your chocolate cookies. I highly recommend using Dutch-processed cocoa powder. It’s known for its darker color and smoother, less bitter, and richer chocolate flavor, which contributes to the deep fudginess of these cookies. However, if Dutch-processed is not available, you can substitute it with natural cocoa powder, though it will result in a slightly lighter-colored cookie with a more pronounced chocolate flavor.
Chocolate Chips: To create a truly spectacular triple chocolate experience, this recipe calls for a mix of milk chocolate chips, semi-sweet chocolate chips, and white chocolate chips. This combination ensures a diverse range of sweetness and chocolate intensity, melting into beautiful puddles on and within the cookies. You can certainly use high-quality chopped chocolate bars instead of chips for an even more luxurious melt.
Corn Starch: This might seem like an unusual ingredient in cookies, but corn starch plays a vital role in achieving that wonderfully soft, tender, and slightly chewy texture. It helps to tenderize the dough without compromising its structure. If you need a substitute, arrowroot starch, potato starch, or rice flour can be used. In a pinch, you can even replace it with an equal amount of all-purpose flour, but be aware that your cookies might be slightly less soft.
All-Purpose Flour: Accuracy in measuring flour is paramount for successful baking. The most precise method is to weigh your flour using a digital kitchen scale. If you don’t have a scale, remember the “spoon and level” method: gently stir the flour in its bag or container, then spoon it lightly into your measuring cup until it’s overflowing. Use the flat edge of a knife to scrape off the excess, ensuring you don’t pack the flour down into the cup. This prevents adding too much flour, which can lead to dry, dense cookies.
Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your cookies. Ensure your butter is softened to room temperature before creaming with the sugars; this allows for proper aeration and a light, fluffy cookie dough base.
Sugars (Brown & Granulated): The combination of brown sugar and granulated sugar is key to the cookie’s texture and flavor. Brown sugar adds moisture, chewiness, and a subtle caramel note, while granulated sugar contributes to the crisp edges and overall sweetness.
Egg & Egg Yolk: Using one whole egg and an additional egg yolk enhances the richness and chewiness of the cookies. The extra yolk adds fat, contributing to a more tender and fudgy texture. Ensure they are at room temperature for better emulsification with the other ingredients.
Vanilla Extract: Pure vanilla extract amplifies all the chocolate flavors and adds a depth of aroma that’s indispensable in any good cookie recipe.
Baking Powder & Baking Soda: These leavening agents work together to give the cookies their perfect rise and soft texture. Baking soda reacts with the acidic cocoa powder (if using natural) or with other acidic ingredients to create lift, while baking powder provides additional aeration.
👩🍳 How to Make Epic Cadbury Creme Egg Stuffed Cookies
Crafting these extraordinary Cadbury Creme Egg cookies is a delightful process, and following these detailed steps will ensure your baking triumph!
Step 1: Prepare Your Chocolate Mix. Begin by combining your assortment of white, milk, and mini chocolate chips (or chopped chocolate if preferred) in a medium-sized bowl. Give them a good mix to ensure an even distribution. This blend will be used both inside and as a decorative topping for your cookies. Set this tempting mix aside for now. Don’t forget to line your baking sheet with parchment paper, preparing it for the glorious cookies to come.
Step 2: Cream Butter and Sugars. In a separate, large mixing bowl – or the bowl of your stand mixer if you’re using one – combine the softened unsalted butter, both brown and granulated sugars, and the sea salt. Beat these ingredients together until the mixture becomes light, fluffy, and notably creamy. This process incorporates air, which is essential for a soft, tender cookie. Remember to pause halfway through and scrape down the sides of the bowl to ensure all ingredients are thoroughly combined and evenly creamed.
Step 3: Incorporate Eggs and Vanilla. To the creamed butter and sugar mixture, add the whole large egg, the additional large egg yolk, and the pure vanilla extract. Continue to beat these ingredients together for a few minutes. The mixture should transform into an even lighter and fluffier consistency, indicating that the eggs are fully emulsified and contributing to the cookie’s rich texture.
Step 4: Add Dry Ingredients. Directly into your wet ingredient mixture, sift in the all-purpose flour, cocoa powder, cornstarch, baking powder, and baking soda. Sifting helps prevent lumps and ensures even distribution of the leavening agents. Gently fold these dry ingredients into the wet mixture using a spatula or a large spoon. Mix just until everything is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. If needed, a quick knead with clean hands can help bring the dough together without overworking it.
Step 5: Fold in Half the Chocolate Chips. Now it’s time to add a portion of that delicious chocolate mix you prepared earlier. Add about half of the combined white, milk, and mini chocolate chips into the cookie dough. Gently fold them in until they are evenly distributed throughout the dough. Reserve the remaining chocolate chips for rolling the tops of the cookie dough balls, which creates that beautiful, loaded-cookie aesthetic.
Step 6: Portion the Cookie Dough. For consistent baking and perfectly sized cookies, scoop the cookie dough into 4-ounce balls. Using a kitchen scale for this step is highly recommended as it ensures each cookie bakes evenly. If you don’t own a scale, a good estimate is to use two large 3-tablespoon cookie scoops per portion, which approximates 4 ounces. This recipe yields eight generous cookies.
Pro Tip if You Don’t Have a Scale: If a kitchen scale isn’t handy, simply divide your entire batch of cookie dough into eight as equally sized balls as possible. Eyeballing it carefully will still give you great results!
Step 7: Stuff with Creme Eggs. Take one of your portioned cookie dough balls and gently flatten it into a disc shape in the palm of your hand. Carefully place an unwrapped, regular-sized Cadbury Creme Egg directly in the center of the flattened dough. Now, meticulously fold the edges of the cookie dough up and around the creme egg, ensuring it is completely sealed and covered. Take your time with this step to prevent any leaks during baking.
Step 8: Coat with Remaining Chocolate Chips. Once the creme egg is fully enclosed, take the stuffed cookie dough ball and gently roll its top into the remaining mixed chocolate chips. This step not only adds more delicious chocolate but also creates a beautiful, inviting appearance. Place the coated cookie dough ball onto your prepared baking sheet. Repeat this stuffing and rolling process with the rest of the cookie dough balls and creme eggs. You should end up with eight magnificent stuffed cookies, ready for their crucial chilling step.
Step 9: Chill the Dough – Don’t Skip This! This step is non-negotiable for perfectly structured, non-leaking cookies. Place the baking sheet with your stuffed cookie dough balls into the refrigerator for a minimum of 6 hours, or ideally, overnight. If you’re in a hurry, you can pop them into the freezer for 3 hours. Chilling allows the butter to solidify and the flavors to meld, preventing the cookies from spreading too much and, most importantly, keeping the creme egg filling securely contained during baking.
Step 10: Bake and Enjoy! Once your dough is properly chilled, preheat your oven to 375°F (190°C). It’s crucial that the oven reaches the correct temperature before baking. Bake two cookies at a time on a lined baking sheet for 10-13 minutes. Look for visual cues: the cookies should be puffed up and slightly spread out along the bottom, with edges that are just beginning to set but centers that still look slightly soft. Overbaking is the enemy of a gooey creme egg center, so watch them closely! Allow the baked cookies to cool on the baking sheet for a full 10 minutes – this critical resting period allows them to set and prevents them from falling apart. Then, use a wide spatula to transfer them to a wire rack to cool completely. For the ultimate experience, with a gloriously gooey and stretchy creme egg filling, serve these delightful cookies while they are still a little warm.
✔️ Expert Tips for Flawless Stuffed Cadbury Creme Egg Cookies
Achieving bakery-worthy Cadbury Creme Egg cookies is within reach with these expert tips:
- Precision with Cookie Dough Portions is Key: For perfectly uniform cookies that bake evenly and prevent any melty leaks, weighing each cookie dough portion is highly recommended. Aim for 4-ounce balls. This ensures that each cookie has enough dough to fully encase the creme egg and that they all cook consistently. If a scale isn’t available, divide the dough into eight visually equal balls, taking care to make them as consistent as possible. This consistency prevents smaller cookies from overbaking while larger ones are still undercooked.
- The Non-Negotiable Chilling Time: Do not, under any circumstances, skip or shorten the chilling time for your cookie dough. This step is absolutely critical for two main reasons:
- Texture Development: Chilling allows the butter in the dough to firm up, preventing the cookies from spreading too rapidly in the oven and ensuring they maintain their thick, fudgy texture.
- Preventing Leaks: More importantly for these stuffed cookies, chilling significantly reduces the risk of the Cadbury Creme Eggs melting out and creating a sticky, caramelized mess on your baking sheet. A well-chilled dough forms a more robust barrier around the egg, protecting it during the initial bake. Allow at least 6 hours in the fridge or 3 hours in the freezer.
- Beware of Overbaking: This is arguably the most crucial tip for a perfectly gooey center. Overbaking will cause the delicate creme egg filling to melt excessively and inevitably leak out of the sides, leading to a less appealing texture and appearance. Start checking your cookies at the 10-minute mark. They are ready when the edges are set and slightly golden, but the centers still look soft and slightly underbaked. Remember, cookies continue to bake from residual heat once removed from the oven. If you notice any signs of leakage, remove them immediately and adjust the baking time for subsequent batches, possibly reducing it by a minute or two. A slightly underbaked cookie is key to that desirable molten creme egg middle.
- Room Temperature Ingredients for Best Results: Ensure your butter and eggs are at room temperature. This allows them to cream together more efficiently, creating a smoother, more emulsified dough that traps air better, leading to a lighter and more uniform cookie texture.
- Only Bake a Few at a Time: To allow for proper air circulation and even baking, avoid crowding your baking sheet. Bake only two cookies at a time per sheet. This gives them ample space to spread slightly without merging, and it helps maintain consistent oven temperature around each cookie.
🥄 Make Ahead and Storage Tips for Cadbury Creme Egg Cookies
These Cadbury Creme Egg cookies are perfect for making ahead, allowing you to enjoy warm, freshly baked treats with minimal effort, whenever the craving strikes.
Make Ahead (Freezing Dough): The stuffed cookie dough balls are excellent candidates for freezing. Once you’ve chilled the dough for the recommended time (6 hours in the fridge or 3 hours in the freezer), you can transfer the firm dough balls to an airtight freezer-safe bag or container. They will keep beautifully for up to 2 months. This means you can have a stash of gourmet cookies ready to bake at a moment’s notice! When baking from frozen, simply place the frozen dough balls on a lined baking sheet and add an extra minute or two to the baking time. Keep a close eye on them in the oven to ensure perfect doneness without overbaking.
Storage for Baked Cookies: If you have leftover baked cookies (a rare occurrence!), store them in an airtight container at room temperature for up to 3 days. To enjoy that delightful gooey center again, you can warm them up gently in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes until the middle is soft. For longer storage, baked cookies can also be frozen in an airtight container for up to 3 months. Thaw them at room temperature or warm them directly from frozen in the oven for a quick indulgence.
🍫 How to Achieve Perfect Chocolate Chip Coverage
The visual appeal of these Cadbury Creme Egg cookies is as important as their incredible taste. Achieving that beautiful, abundant chocolate chip coverage is simple but effective.
The secret lies in using a blend of three different types of chocolate chips – semi-sweet, milk, and white – which are mixed together. After you’ve stuffed your cookie dough balls with the Cadbury Creme Eggs, you’ll roll the *tops* of each ball into this mixed chocolate chip blend. This strategic coating ensures that as the cookies bake and spread, you’ll have an impressive display of melty, colorful chocolate chips right on the surface, making them look incredibly appetizing and professional.
It’s important to only roll the *tops* of the cookies in the chocolate chips. Avoid covering the bottoms, as the chips on the underside can burn easily during baking, creating an unpleasant taste and making it much harder to transfer the hot cookies from the baking sheet to the cooling rack. This simple trick guarantees beautiful presentation and deliciousness in every bite.
🥚 Ensuring the Cadbury Creme Egg Stays Inside: Troubleshooting Leaks
One of the most common concerns when making stuffed cookies is preventing the filling from leaking out. While the gooey center is part of the charm, we want it to stay contained within the cookie! Here are comprehensive tips to ensure your Cadbury Creme Eggs remain perfectly nestled:
- Crucial Chilling of Stuffed Cookie Dough: As mentioned, this is paramount. Chilling the fully stuffed cookie dough balls helps solidify the butter and flour mixture, creating a more stable structure that melts slower in the oven. This slower melt allows the cookie dough to set around the creme egg before the egg itself has a chance to fully liquefy and escape.
- Bake at a Precisely Higher Temperature: Ensure your oven is accurately preheated to 375°F (190°C). A higher initial temperature provides a “thermal shock” to the cookie dough, causing the edges to set quickly. This helps to create a barrier that encases the creme egg. It also means the cookies bake faster, reducing the overall time the creme egg is exposed to high heat. Ovens can be notoriously inaccurate, so using an oven thermometer is a fantastic investment to verify your oven’s actual temperature.
- The Golden Rule: Do NOT Overbake: This cannot be stressed enough. Overbaking is the primary culprit for creme egg leakage. The longer the cookies bake, the more the creme egg filling will melt and thin out, eventually finding an escape route. The moment you see any hint of the filling oozing out from the sides or bottom, remove the cookies from the oven immediately. For subsequent batches, reduce your baking time accordingly. Remember, the cookies will continue to firm up as they cool.
- Bake Only Two Cookies at a Time: Crowding your baking sheet can lead to uneven baking and lower oven temperatures, both of which can contribute to spreading and leakage. By baking just two cookies at a time, you ensure proper air circulation, consistent heat distribution, and ample space for the cookies to expand without interfering with each other. This also allows you to closely monitor their doneness.
- Essential Cooling Time on the Baking Pan: Once out of the oven, resist the urge to immediately transfer your hot, fragile cookies. Allow them to cool on the baking sheet for at least 10 minutes. This crucial resting period gives the cookies, and especially the delicate creme egg filling, time to set and firm up. Attempting to move them too soon can cause them to fall apart and the gooey filling to spill out.
🍪 Creative Flavor Variations for Your Stuffed Cookies
While the classic Cadbury Creme Egg cookie is a masterpiece on its own, don’t hesitate to get creative and customize your batch with these exciting flavor variations:
- Experiment with Other Creme Egg Flavors: Cadbury isn’t the only player in the creme egg game! Many brands offer seasonal variations. You can try stuffing your cookies with Reese’s peanut butter creme eggs for a salty-sweet explosion, chocolate creme eggs for an intense cocoa hit, or caramel creme eggs for a buttery, flowing center. Each will bring a unique twist to these already amazing cookies.
- For a Delicious Vanilla Cookie Option: If you prefer a lighter, vanilla-based cookie, you don’t have to start from scratch. Simply refer to my proven Biscoff Stuffed Cookie recipe for the precise ingredient measurements for a fantastic vanilla cookie base. Then, follow the stuffing, chilling, and baking instructions from this Cadbury Creme Egg recipe to create a delightful vanilla version with a surprise chocolate center!
- Embrace the Reverse Chocolate Chip Effect: For a striking visual and flavor profile, consider using only white chocolate chips or finely chopped white chocolate instead of the mixed variety. This “reverse chocolate chip” effect will make your dark chocolate cookies pop with bright white accents, offering a distinct creamy sweetness in contrast to the rich cocoa.
- Add a Nutty Crunch: For those who love a textural contrast, incorporating your favorite nuts can be a game-changer. Lightly toast and finely chop pecans, walnuts, or almonds, then fold them into the cookie dough along with the chocolate chips. The nuts will add a pleasant crunch and an earthy depth that complements the sweetness of the creme egg and chocolate.
- Spice It Up: A pinch of spice can truly elevate chocolate. Consider adding a touch of cinnamon, a hint of chili powder (for a Mexican hot chocolate vibe), or even a tiny amount of instant espresso powder to the dry ingredients. These spices won’t overpower but will subtly enhance the chocolate flavor.
🌋 How to Guarantee That Irresistibly Gooey Middle
The hallmark of an exceptional Cadbury Creme Egg cookie is that warm, luscious, and wonderfully gooey center. To truly achieve that molten perfection, timing is everything.
The absolute best way to experience these cookies is to dig into them while they are still a bit warm, ideally shortly after they’ve completed their 10-minute cooling period on the baking sheet. At this point, the creme egg filling will be perfectly melted and gloriously gooey, creating an unforgettable experience with every bite.
But what if your cookies have cooled down, and you’re craving that molten magic again? No problem! You can easily revive that gooey middle. Simply pop a baked cookie into a preheated oven at a low temperature (around 250-300°F / 120-150°C) for a few minutes, just until the center is warm and melty again. Alternatively, for a quicker solution, a short burst in the microwave (10-15 seconds) will do the trick. Be careful not to overheat, as this can make the cookie tough. Enjoy that satisfying, gooey eruption!
📖 Recipe FAQs
The easiest way is to check the ingredient list on the package. Dutch-processed cocoa powder will typically list “cocoa processed with alkali” or include “potassium carbonate” in its ingredients. It generally has a darker, richer color and a smoother, less acidic aroma. Natural cocoa powder, on the other hand, will simply list “cocoa powder” and usually appears lighter in color with a more pungent, slightly fruity, and acidic smell.
Several factors can contribute to excessive spreading. First, ensure you are measuring your flour accurately, preferably by weight (270g for 2 ¼ cups). Too little flour leads to a very wet dough that spreads. Second, make absolutely certain your cookie dough has been thoroughly chilled for the recommended time (6 hours in the fridge or 3 hours in the freezer); warm dough will spread quickly. Third, avoid overbaking. Cookies that are baked too long will spread more and risk leaking. We want them to be slightly underbaked in the center for that perfect fudgy, gooey texture.
While you can technically use salted butter, I strongly recommend using unsalted butter for this recipe. Using unsalted butter gives you much greater control over the overall salt content, allowing you to achieve the perfect balance of flavors. Additionally, unsalted butter typically contains less moisture than salted butter, which is beneficial for creating a thicker cookie that is less prone to spreading excessively during baking.
If your cookies didn’t puff up as expected, the most common reason is inactive or expired leavening agents (baking powder or baking soda). To check if your baking powder is still active, mix a small amount with a bit of hot water; it should fizz immediately if it’s still potent. For baking soda, mix it with a little vinegar; it should also fizz. If there’s no reaction, your leavening agents are likely past their prime and need to be replaced. Also, ensuring your butter and eggs are at room temperature and properly creamed helps incorporate air, which contributes to puffiness.
Yes, you can certainly use off-brand creme eggs if Cadbury is not available or if you prefer a different flavor profile. Many grocery stores offer their own versions, or you might find other brands with unique fillings. While I personally favor the classic flavor and texture of Cadbury Creme Eggs, other brands will generally work fine. However, be aware that some off-brand options might have a slightly different consistency in their filling, which could potentially increase the risk of leakage during baking. Always ensure they are roughly the same size as standard Cadbury Creme Eggs for best results.
I do not recommend using mini creme eggs for this specific recipe. The cookie dough portions are designed to fully encase a regular-sized creme egg, creating a substantial and satisfying center. Mini creme eggs would be too small for these large cookies, resulting in a less impactful “stuffed” experience and potentially making the cookie dough harder to seal around them effectively.
🐣 More Delightful Easter & Chocolate Recipes You’ll Love
- Creme Egg Brownies
- Creme Egg Cake
- Carrot Cake Ice Cream
- Peeps S’mores Skillet Dip
Did you fall in love with this recipe? I would absolutely adore for you to rate this recipe and share your thoughts in the comments section below! Don’t forget to share your beautiful creations on Instagram and tag @flouringkitchen. For more delicious recipe ideas and to save your favorites, be sure to follow me on Pinterest.
📖 Recipe
Creme Egg Cookies
Mary
Pin Recipe
Shop Ingredients
Equipment
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Cookie sheet
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scale optionally use a large 3 tablespoon cookie scoop
Ingredients
- ¾ cup white chocolate chips or chopped chocolate
- ¾ cup milk chocolate chips or chopped chocolate
- 1 cup mini chocolate chips or chopped chocolate
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all purpose flour (270g)
- ¼ cup cocoa powder dutch processed (natural will work in a pinch)
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 8 creme eggs regular sized
Shop Ingredients on Jupiter
Instructions
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Combine chocolate chips in a medium bowl and mix well together to combine. Set aside. Line a baking sheet with parchment paper.¾ cup white chocolate chips or chopped chocolate, ¾ cup milk chocolate chips or chopped chocolate, 1 cup mini chocolate chips or chopped chocolate
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In a separate large bowl or stand mixer, combine butter, sugars, and salt. Beat together until light and creamy, scraping down the bowl halfway.1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon sea salt
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Add whole egg, egg yolk, and vanilla. Beat until light and fluffy, for a few minutes.1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
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Sift flour, cocoa powder, cornstarch, baking powder, and baking soda right into the same bowl. Fold with a spatula or large spoon just until combined. You can use your fingers to help.2 ¼ cups all purpose flour, ¼ cup cocoa powder, ½ tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda
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Add half of the mixed chocolate chips and fold to combine.
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Scoop the cookie dough into 4 oz balls. Use a scale for consistency. If you don’t have a scale, two large 3 tablespoon cookie scoops equals to about 4 oz.
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Flatten a cookie dough ball and place an unwrapped regular sized creme egg into the middle. Close up the cookie dough to cover the creme egg fully.8 creme eggs
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Roll the top of the cookie dough ball into the rest of the chocolate chips and place onto the lined sheet of parchment. Finish with the rest of the cookie dough balls and creme eggs. This will make around 8 cookies
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Place sheet with stuffed cookie dough into the fridge for 6 hours (or overnight), or in the freezer for 3 hours.
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Preheat oven to 375°F (190°C). Once preheated, bake two cookies at a time on a lined baking sheet for 10-13 minutes. They are ready when they are puffed and spread out a bit along the bottom. Do not overbake because the creme eggs will start to leak out the sides. If you start seeing them leak, take them out of the oven immediately and lower the baking time for the next ones.
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Let the cookies cool on the baking sheet for 10 minutes before using a wide spatula to transfer to a cooling rack to cool completely. For the creme egg filling to still be gooey and stretchy, serve when they’re a little warm.
Video
Notes
Make ahead: You can freeze the stuffed dough once chilled in an airtight container or bag to have on demand fresh cookies. Add 1-2 minutes to the baking time if baking from frozen.