Why You’ll Love This Recipe
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Decadent Surprise: Each cookie hides a whole Cadbury Creme Egg, offering a delightful molten center that contrasts beautifully with the fudgy cookie exterior.
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Simple Preparation: Utilizing store-bought brownie mix streamlines the process, allowing you to whip up these impressive treats with minimal effort.
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Festive Appeal: These cookies are a creative way to enjoy traditional Easter candies, making them a hit at holiday gatherings and a fun baking project for families.
Ingredients
- 10 full-size milk chocolate creme eggs (such as Cadbury)
- 1 (18.75-ounce) package fudge brownie mix (including chocolate syrup packet)
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg, beaten
- 1 teaspoon instant espresso powder (optional)
- 1 cup chocolate chips (dark, milk, or white)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Freeze the Creme Eggs: Place the unwrapped creme eggs in the freezer until solid, at least 2 hours or up to 12 hours.
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Prepare for Baking: Preheat your oven to 375°F (190°C) with the rack positioned in the top third. Line two large baking sheets with parchment paper and set aside.
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Make the Cookie Dough: In a large bowl, combine the brownie mix, chocolate syrup from the packet, flour, melted butter, beaten egg, and instant espresso powder (if using). Stir until the mixture forms a stiff dough resembling the texture of Play-Doh. Fold in the chocolate chips until evenly distributed.
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Assemble the Cookies: Divide the dough into 10 equal portions (approximately 3 ounces or 1/4 cup each). Flatten each portion into a round in the palm of your hand. Place a frozen creme egg in the center of the dough and wrap it around the egg, ensuring it is fully enclosed. Arrange the dough-wrapped eggs on the prepared baking sheets, spacing them at least 2 inches apart (5 per sheet).
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Bake: Bake one sheet at a time in the preheated oven for 10 to 11 minutes, until the cookies are just set on the edges and top. Avoid overbaking to prevent the creme eggs from seeping out.
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Cool and Serve: Allow the cookies to cool on the baking sheet for about 15 minutes. Serve warm for a molten center experience, or let them cool completely on a wire rack.
Servings and Timing
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Servings: This recipe yields 10 large cookies, with each serving size being one cookie.
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Prep Time: 30 minutes
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Cook Time: 20 minutes
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Cooling Time: 15 minutes
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Total Time: Approximately 3 hours and 5 minutes (including freezing time for the creme eggs)
Variations
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Mini Creme Eggs: For smaller treats, use mini Cadbury Creme Eggs and adjust the dough portions accordingly to create bite-sized cookies.
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Flavor Twists: Incorporate different flavored creme eggs, such as caramel or chocolate-filled varieties, to add a unique twist to the classic recipe.
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Alternative Mix-Ins: Substitute or add to the chocolate chips with chopped nuts, toffee bits, or white chocolate chunks for added texture and flavor.
Storage/Reheating
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Storage: Once cooled, store the cookies in an airtight container at room temperature for up to 2 days.
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Reheating: To enjoy a warm, gooey center, reheat the cookies in a microwave for about 10-15 seconds before serving.
FAQs
1. Can I use homemade brownie batter instead of a mix?
Yes, you can use homemade brownie batter; just ensure it’s thick enough to form a dough.
2. What if I don’t have instant espresso powder?
The espresso powder enhances the chocolate flavor but is optional. You can omit it without significantly altering the taste.
3. Can I freeze the dough for later use?
Yes, after wrapping the dough around the creme eggs, freeze the dough balls on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
4. How do I prevent the creme eggs from leaking during baking?
Ensuring the creme eggs are fully enclosed in the dough and not overbaking are key steps to prevent leaking.
5. Can I use different types of chocolate chips?
Absolutely! Feel free to use dark, milk, white, or even flavored chips to suit your preference.
6. What if my dough is too sticky to handle?
If the dough is too sticky, refrigerate it for about 15-20 minutes to firm it up, making it easier to work with.
7. Are there any alternatives to Cadbury Creme Eggs?
You can experiment with other filled chocolate eggs or candies of similar size, keeping in mind that the flavor and texture may vary.
8. Can I add nuts to the cookie dough?
Yes, chopped nuts like walnuts or pecans can be added for extra crunch and flavor.
9. How can I make the cookies chewier?
To achieve chewier cookies, slightly underbake them and allow them to rest on the baking sheet for a few minutes before transferring them to a wire rack.
10. Can I make these cookies ahead of time?
You can prepare the dough in advance and freeze it, or even store the cookies in an airtight container for up to 2 days to maintain freshness.
Conclusion
These Cadbury Creme Egg Cookies are an irresistible, fun, and festive way to enjoy the creamy chocolate treat in a whole new form. Whether you’re preparing for a special occasion or simply treating yourself, this recipe will surely delight your taste buds and leave everyone coming back for more. With simple ingredients, a few quick steps, and a gooey surprise in every bite, these cookies are a must-try for any chocolate lover.
Cadbury Creme Egg Cookies
Indulge in the ultimate fusion of Easter’s iconic Cadbury Creme Eggs and decadent fudgy cookies with this irresistible recipe. A whole Cadbury Creme Egg is enveloped in a soft, chocolatey cookie, creating a gooey, molten center that’s sure to wow everyone. Perfect for springtime gatherings or as a festive indulgence, these cookies are a delightful treat for all ages.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 5 minutes (including freezing time for creme eggs)
- Yield: 10 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 full-size milk chocolate creme eggs (such as Cadbury)
- 1 (18.75-ounce) package fudge brownie mix (including chocolate syrup packet)
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg, beaten
- 1 teaspoon instant espresso powder (optional)
- 1 cup chocolate chips (dark, milk, or white)
Instructions
- Freeze the Creme Eggs: Place the unwrapped creme eggs in the freezer for at least 2 hours, or up to 12 hours.
- Prepare for Baking: Preheat the oven to 375°F (190°C), positioning the rack in the top third. Line two large baking sheets with parchment paper.
- Make the Cookie Dough: In a large bowl, combine the brownie mix, chocolate syrup, flour, melted butter, beaten egg, and espresso powder (if using). Stir until the mixture forms a thick dough. Fold in the chocolate chips.
- Assemble the Cookies: Divide the dough into 10 equal portions. Flatten each portion and place a frozen creme egg in the center. Enclose the egg completely in dough and place on the baking sheets with 2 inches of space between each cookie.
- Bake: Bake one sheet at a time for 10-11 minutes, until the edges are set. Avoid overbaking to preserve the molten center.
- Cool and Serve: Let the cookies cool on the baking sheet for 15 minutes. Serve warm for a gooey center, or allow them to cool completely.
Notes
- Mini Creme Eggs: Use mini Cadbury Creme Eggs and adjust dough portions for bite-sized cookies.
- Flavor Twists: Experiment with flavored creme eggs or add mix-ins like nuts, toffee bits, or white chocolate chunks.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a warm center.
