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Creme Egg Cookies

Delicious and surprising cookies that burst with a custardy creme egg center, perfect for parties or any occasion needing a sweet indulgence.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 6 cookies
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 250
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 115 g unsalted butter, softened (1/2 cup)
  • 160 g light brown sugar (3/4 cup, packed)
  • 40 g granulated sugar (3 tbsp)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 290 g plain flour (2 1/3 cups)
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt (use 1/2 tsp if you prefer less salt)
  • 80 g chocolate chips (1/2 cup)
  • 80 g Mini Eggs (chopped, roughly 1/2 cup)
Center
  • 6 creme eggs (chilled or frozen)

Method
 

Preparation
  1. Chill or freeze your creme eggs for at least 1 hour.
  2. In a large bowl, using a hand or stand mixer, cream the softened butter with both sugars until light and fluffy.
  3. Add the egg and vanilla extract, then mix until fully combined.
  4. Sift in the flour, bicarbonate of soda, and salt. Fold everything together using a rubber spatula until just combined.
  5. Fold in the chopped Mini Eggs and chocolate chips.
  6. Divide the dough into 6 even portions.
Assembly
  1. Take off 1/3 of the dough and flatten each piece out.
  2. Wrap the bigger piece of dough around the frozen creme egg, then cover it with the smaller piece of dough.
  3. Ensure the creme egg is fully enclosed.
Freezing and Baking
  1. Place the filled cookie dough balls onto a lined tray and freeze for at least 1 hour (ideally 3+ hours) before baking.
  2. Preheat the oven to 180C (160C fan) / 350F.
  3. Place the frozen cookie dough balls on a lined baking tray, spacing them around 3-4 inches apart.
  4. Bake for 12 minutes.
Cooling
  1. Leave the cookies to cool on the tray for at least 20 minutes.

Notes

Serve warm for maximum drama. Pair with strong coffee, milky chai, or fizzy soda. Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze individually wrapped for up to 2 months.