Crème Egg Stuffed Cookies
These Crème Egg Stuffed Cookies are a fun twist on a classic. Soft, chewy cookie dough wraps around delicious Crème Egg center. Enjoy them warm, for the gooey centre, or cool for a sweet bite with a nostalgic kick. They're great for spring baking or whenever you’re in the mood for something playful and a little different.
Ingredients
150g plain flour
1 tsp baking powder
½ tsp salt
100g butter
100g brown sugar
50g granulated sugar
20g cocoa powder
1 medium egg
1 tsp vanilla extract
1 tbsp milk
4 creme eggs (frozen)
Tip: put your creme eggs in the freezer the night before so they’re ready when you plan to bake the cookies.
Makes 8 cookies
Method
Step 1
Take your Creme Eggs out the freezer and chop them in half.
Cut the butter into small chunks, about 1cm in size. Add the butter, light brown sugar, and granulated sugar to the bowl of a stand mixer. Beat on medium speed until the mixture is well combined and slightly fluffy.
Step 2
Add the egg to the bowl and beat until fully incorporated. Then, add the vanilla extract and mix again until smooth.
Step 3
In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Give everything a good stir to ensure the dry ingredients are evenly mixed.
Step 4
Gradually add the dry ingredients to the stand mixer. Mix on low speed until just combined—avoid overmixing to keep the cookies tender.
Step 5
Using a medium ice cream scoop or a spoon, portion out the cookie dough. Press a small well into the centre of each portion and place half a Crème Egg inside. Gently roll the dough around the filling to completely enclose it.
Step 6
Place the filled dough balls on a baking tray and freeze for 30 minutes. This helps keep their shape while baking.
Step 7
Preheat the oven to 180°C (350°F). Once chilled, bake the cookies for 9 minutes until the edges are set but the centres are still soft.
Step 8
Once baked, remove them from the oven and allow them to cool on the tray for 10 minutes.
Enjoy x
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