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.
For more epic, stuffed cookies - try my biscoff cookie butter stuffed cookies!
Jump to:
- 🍪 Why you will LOVE this recipe
- 📝 Key Ingredients
- 👩🍳 How to make epic creme egg stuffed cookies
- ✔️ Expert stuffed cookies tips
- 🥄 Make ahead and storage
- 🍫 How to get the perfect chocolate chip coverage
- 🥚 Ensuring the creme egg stays inside
- 🍪 Flavor variations
- 🌋 How to ensure that gooey middle
- 📖 Recipe FAQs
- 🐣 More related recipes
- 📖 Recipe
- 💬 Comments
🍪 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 milk, semi-sweet, and white chocolate inside and out.
📝 Key Ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below
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. Make these fudgy creme egg brownies or this creme egg stuffed bundt cake with leftover creme eggs.
Cocoa powder: I used dutch processed cocoa powder for a richer, deeper flavor. 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, potato starch, or rice flour if you prefer. If you don't want to use starch, you can substitute it with flour. Corn starch is used 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.
👩🍳 How to make epic creme egg stuffed cookies
Step 1: Combine chocolate chips in a medium bowl and mix well together to combine. Set aside. Line a baking sheet with parchment paper.
Step 2: In a separate large bowl or stand mixer, combine butter, sugars, and salt. Beat together until light and creamy, scraping down the bowl halfway.
Step 3: Add whole egg, egg yolk, and vanilla. Beat until light and fluffy, for a few minutes.
Step 4: 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 hands to help.
Step 5: Add half of the mixed chocolate chips and fold to combine.
Step 6: Scoop the creme egg 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.
If you don't have a scale: Divide the cookie dough into eight equal balls - as equally as you can.
Step 7: 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.
Step 8: 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 8 cookies.
Step 9: Place sheet with stuffed cookie dough into the fridge for 6 hours (or overnight), or in the freezer for 3 hours.
Step 10: 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.
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, serve when they’re a little warm.
✔️ Expert stuffed cookies tips
- Weigh the cookie dough portions for consistency. This will ensure that they all bake up perfectly and don't leak. If you don't have a scale, divide the cookie dough into eight equal looking balls.
- Don't skip the chilling time: Chilling the cookie dough gives you the perfect cookie dough texture while also preventing the creme eggs from spilling out of the cookies as they bake and creating a sticky mess.
- 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.
🥄 Make ahead and storage
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.
🍫 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.
🍪 Flavor variations
- Other creme egg flavors: You can use other flavors of 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-chocolate chip effect.
- Nuts: Add your favorite 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.
📖 Recipe FAQs
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.
🐣 More related recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Creme Egg Cookies
Equipment
- 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
Instructions
- 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.
Kyelah-Kakez
I haven't made these yet, but I'm going to. They look and sound delicious! I also absolutely love the layout of how you post your recipes with the directions and right below the ingredients and amounts, so easy to read without having to constantly scroll up and down. I love that! Thank you so very much for sharing these amazing recipes.
Mary
Thank you so so much, so happy you like the layout 😀
Nicole
The kids absolutely LOVED these deliciously decadent cookies!!!