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Cadbury Creme Egg Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 cookies
Cadbury Creme Egg Cookies on a purple plate.

These Chocolate Easter Cookies are stuffed with a Cadbury Creme Egg for a sweet and gooey center that's decadent and delicious!

Ingredients  

  • cup all-purpose flour 200g
  • ½ cup Dutch-processed cocoa powder 55g
  • 1 tablespoon malted milk powder or powdered milk (optional)
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsalted butter softened (113g)
  • ½ cup light brown sugar packed (115g)
  • ½ cup granulated sugar 110g
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 8 Cadbury Creme Eggs or caramel or chocolate
  • 8 mini Cadbury Creme Eggs
  • 6 ounces chocolate melting wafers
  • 1 tablespoon holiday sprinkles

Instructions

Cookies

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets for two batches.
  • In a medium bowl, whisk together the flour, cocoa, malted milk powder, cornstarch, salt, and baking powder. Set aside.
    1½ cup all-purpose flour, ½ cup Dutch-processed cocoa powder, 1 tablespoon malted milk powder, 2 teaspoons cornstarch, ½ teaspoon salt, ½ teaspoon baking powder
  • Partially melt the butter in a microwave-safe bowl. I melt mine for 45 seconds directly from the refrigerator. You want the melted butter to just be pooling a bit but still have a decent amount of stick left.
    ½ cup unsalted butter
  • Add the butter and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream just until smooth.
    ½ cup light brown sugar, ½ cup granulated sugar
  • Add in the egg and vanilla extract and beat until fully incorporated.
    1 large egg, 1 teaspoon pure vanilla extract
  • Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.
  • Portion out the dough into 8 even portions (about 2.9 oz. each) and gently press your thumb into the middle of the ball to create a well. Place an egg in the well and gently use your hands to work the dough up and around the sides and top of the egg and pat and pinch to seal. Roll the ball between your palms to make it smooth and round.
    8 Cadbury Creme Eggs
  • Place cookie dough at least 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set.
  • Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely, about 1 hour more. These cookies are very soft right after baking and will firm up while they cool.
  • Once cooled, melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted. Drizzle over the tops of the cookies and then top with holiday sprinkles and a mini Cadbury creme egg if desired. Let set at room temperature until the chocolate hardens, about 15 to 30 minutes.
    6 ounces chocolate melting wafers, 1 tablespoon holiday sprinkles, 8 mini Cadbury Creme Eggs

Notes

  • Creme Egg Variations: Feel free to use caramel or chocolate creme eggs instead of traditional ones.
  • Salt - If using kosher or sea salt, increase the salt amount to 1 teaspoon.
  • Sealing The Dough - Gently work the cookie dough up around the sides to cover the filling and pinch it to seal. Then roll it between your balms to smooth it out!
  • Checking For Doneness - These cookies get baked only until the edges are just set. This usually takes around 8 to 9 minutes. The glossiness should be mostly gone from the cookies. Don't bake too long or the egg will get too molten and could seep out of the dough.
  • Dressing The Cookies Up - After the cookies have finished cooling, it's time to dress their tops up! Make sure to add the sprinkles as soon as you drizzle on the chocolate. That way, the sprinkles stick nicely to the cookies, giving them their festive appearance!
  • Make A Mini Version - If you don't want full-size cookies, you can make this Easter treat into a mini version! Use about 1.5 ounces of dough per cookie and stuff them with mini Cadbury creme eggs!
  • How To Store: These cookies are best stored in an airtight container at room temperature. They can then be enjoyed for up to 3 days. Any longer, and I find that the cookie starts to dry out a bit. 
  • Nutritional information is an estimate per cookie and does not include the mini Cadbury egg topping or sprinkles.

Nutrition

Calories: 388kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 238mg | Potassium: 199mg | Fiber: 3g | Sugar: 35g | Vitamin A: 386IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 2mg

Find it online: www.sugarandsoul.co/cadbury-creme-egg-cookies/