Cadbury Egg Stuffed Cookies (Print)

Chewy chocolate chip cookies wrapped around smooth Cadbury Creme Egg centers for a rich treat.

# Components:

→ Dairy & Eggs

01 - 1 cup unsalted butter, softened
02 - 2 large eggs
03 - 2 teaspoons vanilla extract

→ Sugars

04 - 1 cup packed brown sugar
05 - 1/2 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Chocolate

09 - 1 1/2 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
06 - Fold chocolate chips into the dough until evenly distributed.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap dough around the egg, sealing completely. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12-14 minutes, or until cookies are golden brown around the edges but still slightly soft in the center.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That first bite when the warm chocolate and gooey egg center collide is honestly worth every minute of effort.
  • They look impressive enough to bring to a party, but they're straightforward enough that even a kitchen novice can nail them.
  • The combination of textures—crispy edges, chewy center, melting chocolate—keeps you coming back for just one more.
02 -
  • If your Cadbury eggs aren't chilled before you bake, they'll leak into the dough and the whole stuffing-effect falls apart—trust me, I learned this the chocolate-stained way.
  • Don't let these cool completely before eating one; the center is almost liquid when warm and sets as it cools, so the timing of when you bite in changes everything.
03 -
  • Let your cookies cool for exactly 5 minutes on the pan before moving them—any less and they'll break apart, any more and they won't transfer cleanly to the cooling rack.
  • If you're making these ahead, store them in an airtight container at room temperature and reheat them for 20 seconds in the microwave right before serving so the center gets gooey again.
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