These cadbury creme egg cookies are thick, soft, fudgy, and stuffed with a cadbury creme egg in the middle. They’re covered in semi-sweet, milk, and white chocolate for a decadent cookie. They’re the perfect make ahead cookie for Easter as you can freeze the stuffed cookie dough balls well in advance.
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Why you will LOVE this recipe:
- Thick & stuffed: They're soft and thick with a creme egg in the middle.
- Cadbury creme egg: Creme eggs wrapped in cookie dough make for a perfect filling.
- Double chocolate: They're packed with chocolate chips inside and out.
How to get the perfect chocolate chip coverage
Three different types of chocolate chips are mixed together, and the tops of the creme egg cookies are rolled in the chocolate chips before baking.
This gives the cookie dough lots of coverage with melty chocolate chips. You don't want to cover the bottoms with chocolate chips because they may burn and will make it harder to transfer the cookies.
Ensuring the creme egg stays inside
In some cases the creme egg filling can leak out. Here are lots of tops to prevent that:
- Chill the stuffed cookie dough: To prevent the cookie dough and filling from melting too fast in the oven.
- Bake at higher temperature: Make sure the oven is preheated to 375°F (190°C). This will shock the cookie dough, helping it bake through without overcooking the egg which will cause the filling leak out. Use an oven thermometer to make sure your oven is at the proper temperature (ovens are rarely accurate!).
- Don't overbake: Overbaking will cause the creme egg filling to melt too much and it will start leaking.
- Bake two at a time: This gives enough space on the baking pan to prevent the cookies from melting into eachother.
- Let cool for at least 10 minutes on the baking pan: This helps them set and prevents them from falling apart prematurely.
All the tips and cues to watch out for to prevent the filling from leaking out are in the full recipe (in the recipe card at the bottom of this post).
- Other creme egg flavours: You can use other flavours of cadbury creme eggs including Reese's, chocolate, and caramel.
- For a vanilla cookie option: use this biscoff stuffed cookie recipe for the ingredient measurements, and follow the instructions in this recipe.
- Reverse chocolate chip: Only use white chocolate chips or chopped white chocolate for a cool reverse effect.
- Nuts: Add your favourite cookie mix-ins such as toasted, chopped nuts.
How to ensure that gooey middle
Dig into the cookies while they're still a bit warm. If your creme egg cookies cooled down a bit you can pop them into the oven or microwave just until the middles are warm and melted.
Make ahead instructions
You can make ahead the stuffed cookie dough balls and pop them in the freezer in an airtight bag or container (up to 2 months). That way you can have freshly baked cookies any time you like! You may need to add a minute or two to the baking time, keep an eye on them in the oven.
You can also freeze baked cookies in an airtight container for up to 3 months and warm them up whenever you like.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Creme eggs: Use regular sized cadbury creme eggs. I haven't tried any other brands of creme eggs but I assume they will also work.
Cocoa powder: I used dutch processed cocoa powder for a richer, deeper flavour. You can also use natural cocoa powder for a more subtle flavour.
Chocolate chips: A mix of milk, semi-sweet, and white chocolate chips create the beautiful mix of chocolate chips on top and inside the cookies. You can use chopped chocolate if you prefer.
Corn starch: Use arrowroot starch if you prefer. If you don't want to use starch, substitute with double the amount of flour. Corn starch is uses to make the cookies extra soft.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Read the ingredients. Dutch processed will typically contain cocoa powder and potassium carbonate. It will also appear deeper in colour and smell more chocolatey. Natural cocoa powder will just contain cocoa powder and appears lighter in colour.
Make sure you're measuring your flour properly. Also, make sure that you're not overbaking the cookies. You want them to be slightly underbaked to prevent spreading which will also cause the filling to leak out. The cookies will continue to bake from residual heat out of the oven.
I highly recommend using unsalted butter because you can control the amount of salt better. It also contains less moisture, making a thicker cookie less likely to spread as much.
Check to make sure your baking powder isn't expired. Mix it with a bit of water - it should start fizzing if it's active.
You can! I prefer the flavour and texture of cadbury creme eggs but others will work. You may experience more risk of leakage with other brands though.
I don't recommend mini creme eggs. Regular sized creme eggs will work the best.
Check out these other recipes:
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Creme Egg Cookies
- 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
- 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
- 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
- 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
- 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
- Add half of the mixed chocolate chips and fold to combine.
- 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.
- 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
- 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
- Place sheet with stuffed cookie dough into the fridge for 6 hours (or overnight), or in the freezer for 3 hours.
- 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.
- 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.