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Creme Egg Stuffed Cookies

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Decadent chocolate chip cookies stuffed with creamy Cadbury Creme Eggs, baked until golden with a gooey chocolate fondant center. These indulgent cookies are perfect for Easter or any time you want a nostalgic, over-the-top dessert.

Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips (optional)

4 Cadbury Creme Eggs, cut in half

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  3. Add the vanilla extract and eggs, mixing until smooth and fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  6. Fold in the chocolate chips if using.
  7. Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place half a Cadbury Creme Egg in the center and wrap the dough around it, sealing completely.
  8. Place the stuffed dough balls on the prepared baking sheet about 2 inches apart.
  9. Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 15–30 minutes before baking if you want thicker cookies.

You can substitute dark or white chocolate chips for a different flavor twist.

Mini Creme Eggs can be used to create smaller stuffed cookies.

Sprinkle a little sea salt on top before baking to balance the sweetness.

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheat in the microwave for 10–15 seconds to restore the gooey center.

Baked cookies can be frozen for up to 2 months and thawed at room temperature before reheating.

Nutrition

Find it online: https://chocolatecoveredamy.com/creme-egg-stuffed-cookies/