Creme Egg Stuffed Cookies
Delicious, chewy cookies filled with a gooey Cadbury Creme Egg center, perfect for any occasion.
Ingredients
For the Cookies
- 115 g unsalted butter (softened) Softened but not melted
- 175 g brown sugar
- 1 tsp vanilla extract
- 1 large egg (room temperature)
- 235 g plain flour (all-purpose) Can substitute with gluten-free flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornflour (cornstarch)
- 200 g milk chocolate chips Can use dark or white chocolate instead
- 11 large Cadbury Creme Eggs (frozen at least 1 hour) Ensure they are frozen to create a gooey center
Instructions
Preparation
- Gather all your ingredients. Ensure the Cadbury Creme Eggs have been in the freezer for at least one hour.
- Preheat your oven to 200°C (fan) / 400°F.
Mixing Ingredients
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and the room-temperature egg. Mix until just combined.
- In a separate bowl, whisk together the plain flour, baking soda, salt, and cornflour. Gradually add this to the wet ingredients and mix until just combined.
- Gently fold in the milk chocolate chips.
Shaping Cookies
- Take 2-3 tablespoons of cookie dough, flatten it into a disk, place a frozen Creme Egg in the center, and wrap the dough around it.
- Ensure the dough is completely sealed around the egg.
Baking
- Place the stuffed cookie dough balls on baking trays with ample space between them.
- Bake in the preheated oven for 9-10 minutes until edges are golden brown but centers are still soft.
- Allow to cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.
Serving
- Enjoy them warm or at room temperature. Pairs well with milk, coffee, or ice cream.
Notes
For a dairy-free version, substitute unsalted butter with coconut oil. To make it vegan, replace the egg with a flax egg. Allow cookies to cool completely and store them in an airtight container.