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Delicious triple chocolate cookies stuffed with a whole Creme Egg – a gooey centre, heavenly cookie.. perfect Creme Egg stuffed cookies!

Say hello to the only cookie that you should be thinking about the Easter. I say that with confidence because I do think this is the best stuffed cookie I have ever made. Ever. Honestly? Can you see them?! Seriously!

Today I give you the Creme Egg stuffed cookie. It’s a chocolate cookie dough, stuffed with triple chocolate chunks, and a whole creme egg, for every cookie. I realise it sounds like a lot, and in all honesty, it is… but it’s worth it. 

Stuffed cookies

When I wanted to make these, I looked at my Biscoff stuffed cookies, of course, because they are epic. A cookie, with a molten centre, is always going to be a good hit. How can it not be?! It takes cookies to a whole new level. 

My Nutella stuffed cookies have always been a hit too – but let’s be honest, any spread can be used inside a cookie really. I’ve tried it with basically all spreads that I have found – and I needed to take it to the next level with Creme Eggs. Shall we all just appreciate how utterly delicious and scrumptious that they look?! Okay then. 

Creme Eggs

I didn’t want to use Mini Creme Eggs, even though that probably would have been easier, and you would have got more cookies out of one batch – I wanted to take it to the extreme of using a whole Creme Egg. The one most important bit, however, is to make sure they are FROZEN before using. And I mean frozen solid. 

If your Creme Eggs aren’t frozen, they may melt rather too quickly and cause the cookie to explode. I even tried a batch without freezing once to test it, and it was messy, so please freeze them. I’d suggest freezing for at least an hour, but preferably longer to make sure they’re frozen solid!

Cookie dough

When it comes to the cookie dough – I’ve used this cookie dough so often now it should have become part of the ‘norm’ to my regular readers. Because you are having to wrap the cookie dough around a creme egg and make sure that the cookie dough doesn’t flatten too quickly and expose the creme egg, you need a really thick cookie dough.

  • Butter – So to reduce the cost of the bake, you can use a baking spread or a margarine for these cookies – but if you prefer, you can still use unsalted butter. 
  • Sugar – I used light brown soft sugar in these beauties as I adore the flavour, but you can also use white granulated sugar 
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
  • Vanilla – Optional, but adds a delicious flavour. 
  • Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour. 
  • Cocoa powder – To make these cookies wonderfully chocolatey, I use cocoa powder. The strong the cocoa powder the better, try to avoid hot chocolate powders. 
  • Raising agents – For these, I use bicarbonate of soda. Bicarb is a classic addition as the raising agent for cookies!
  • Salt – I always add salt to bakes because I think it helps with the balance of flavour, but you can leave it out. 
  • Chocolate – Because adding an entire Creme Egg cookie wasn’t enough, I added finely chopped chocolate. it’s important to chop the chocolate finely so that gaps can’t be created in the cookies. 

Portion and seal

The best bit I did was weigh my cookies out to 12 equal size lumps of dough – and then flatten each bit of cookie dough into a disc, and wrap around the frozen creme egg. Make sure they’re sealed, otherwise you will have a creme egg mess in your oven! Try and make the cookie dough even around the whole egg – and don’t try to flatten them.

As you can see from the photos – these won’t have a typical look, and that’s the idea – it keeps your creme egg whole, and perfect.These are chunky cookies, and they are perfect that way. If you do want to make half size cookies, you can, but you will need to use mini Creme Eggs so you have enough cookie dough to wrap around each egg. 


The next key to these particular ones was actually inspired by my trip to New York last year – and therefore a trip to Levain Bakery. If you haven’t tried their cookies when you’re in the big apple, you are MISSING OUT. The key to baking Levain Bakery style cookies is to bake at a hotter temperature, for less time = less spreading. 

The higher temperature technique definitely worked – but be careful if your oven typically runs hot! I have a fan oven, and a new one, so I do 200ºc fan, and it’s ideal. The idea of the hotter temperature than normal is to shock the cookie dough to not melt around the egg.

Feel free to lower by 10 degrees though if you’re worried. They create a lovely harder exterior, but a gooey and molten centre to your cookie, and it’s honestly EPIC. Like beyond epic. I hope you love these as much as I, and certainly, my creme egg obsessed friends did! X

Creme Egg Stuffed Cookies!

Delicious triple chocolate cookies stuffed with a whole Creme Egg - a gooey centre, heavenly cookie.. perfect Creme Egg stuffed cookies!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Creme Egg, Easter
Prep Time: 30 minutes
Cook Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 Cookies
Author: Jane's Patisserie


  • 12 frozen Creme Eggs (large, not mini)
  • 115 g unsalted butter
  • 175 g light brown sugar
  • 1 tsp vanilla
  • 1 medium egg
  • 235 g plain flour
  • 40 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 200 g finely chopped chocolate (I used white, milk and dark)


  • Freeze your Creme Eggs until solid. This usually takes at least 60 minutes!
  • Preheat your oven to 220ºc/200ºfan
  • Beat together your butter and sugar until fluffy, and then add in your vanilla and egg and beat again until smooth.
  • Whisk together your flour, cocoa powder, salt, bicarbonate of soda and cornflour, and then add in to the other mix. 
  • Add in the finely chopped chocolate and mix until combined. 
  • Scoop your cookies with a cookie scoop to portion. I make 12 cookies, as I have 12 frozen Creme Eggs.
  • As you scoop each cookie, flatten the dough slightly, and add the frozen Creme Egg to the middle and make sure the cookie surrounds the Creme Egg fully!
  • They will be balls of cookie in the end
  • Line 2 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
  • Bake in the oven for 9-10 minutes, or until delicious. The more you bake, the less gooey they will be!


  • I use a 6cm cookie scoop for these - and I recommend these ones!!
  • You can make these plain flavoured by taking out cocoa powder and adding in the same weight of plain flour!
  • These are best fresh so that they are still warm and gooey, but will last for 3-4 days once made - you can easily microwave them so that they are gooey inside again!
  • The higher heat is designed to 'shock' the cookie and make sure it doesn't spread too much and destroy the Creme Egg. 
  • You can have a lower temp (190/170C fan) if you wish, and bake for a bit longer, but they will probably spread more. 
  • They naturally have a harder outside, and a much softer inside, and then the creme egg! 


Find my other Recipes on my Recipes Page!


J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sophie on March 29, 2024 at 8:30 am

    Hi Jane can I make these then freeze them & cook as an when I need them? Do this with your other NYC cookies 😊

    • Sue on April 4, 2024 at 10:22 pm

      Yes I was was hoping you can as I then can make

  2. Lauren on March 27, 2024 at 1:08 pm

    These look amazing!
    Would they work if I froze them whole (with the dough wrapped around them) prior to baking. And the baked from frozen? Just want to ensure they’re gooey for serving if possible!

  3. Sam on March 16, 2024 at 7:51 am

    Could you make smaller cookies and use the mini creme eggs?

    • Jane's Patisserie on March 18, 2024 at 1:18 pm

      I’m sure that would be fine! They’d require less baking time x

  4. Sam on March 9, 2024 at 9:37 pm

    5 stars
    Could taste the salt so will use 1/4 tsp next time.

    Other than that, phenomenal recipe, came out perfect! Awesome feedback from all the hungry recipients 🙂

    Another cracker Jane, well done x

  5. Hannah cox on March 3, 2024 at 2:03 pm

    How many grams should it be per scoop as I’ve only got 9 out of this mix

    • Jane's Patisserie on March 7, 2024 at 12:02 pm

      Add the quantities up, divide the mixture by 12, and you get the grams!

  6. Yvonne on July 6, 2023 at 7:58 pm

    Just realised I don’t have cornflour 😬 can I just leave it out?

  7. Craig on January 20, 2023 at 9:29 pm

    5 stars
    If I’m making these plain instead of chocolate is it 300g flour and 1 tbsp cornflour?

    • Jane's Patisserie on January 31, 2023 at 3:20 pm

      Hiya! Yes, this will be fine! x

  8. Craig on January 12, 2023 at 1:01 pm

    Would using Ferrero Rocher instead of crème eggs work?

    • Jane's Patisserie on January 16, 2023 at 1:41 pm

      Hiya! It would – however the Ferrero Rocher would be soft rather than crunchy. Hope this helps! x

  9. Shan on April 21, 2022 at 7:31 am

    5 stars
    These tasted amazing but didn’t come out like your picture.

    My insides were not gooey at all, I forgot about my crème eggs so they were in the freezer a full 24 hours. Would that effect how gooey the inside would be?

    • Jane's Patisserie on April 21, 2022 at 3:00 pm

      Hiya! Once the cookies have cooled, the Creme Egg insides will harden somewhat. This may be why! Hope this helps! x

  10. Sayds on February 21, 2022 at 3:20 am

    5 stars
    What’s the measurements in cups? Looks so good!

  11. Louise on February 15, 2022 at 9:55 pm

    5 stars
    I love the NYC cookie recipes and these did not disappoint either! Yum!!! I did a mix of creme egg and caramel egg. Next time I want to try taking the cocoa powder out just to see which one I prefer. Thanks for the continued great recipes 😀

  12. Jas on April 12, 2021 at 3:49 pm

    Hi Jane,
    Do I have to add the chopped chocolate or can I leave out? Thanks x

    • Jane's Patisserie on April 13, 2021 at 12:38 pm

      Hey! Yeah you can leave that out xx

  13. Jas on April 11, 2021 at 5:10 pm

    You’re recipes are the best Jane. Cannot wait for my copy of your book to arrive!!
    For this cookie, is it necessary to add the chopped chocolate in as well? xx

  14. Anna on April 3, 2021 at 7:40 pm

    Can I add more cocoa in place of the dark chocolate chips? I only have white chocolate and milk chocolate chips on hand and I want that bitterness of the dark chocolate.

    • Jane's Patisserie on April 3, 2021 at 10:13 pm

      I wouldn’t recommend changing the base cookie dough x

  15. Keeley on April 1, 2021 at 10:57 pm

    These look incredible!! I want to make these tomorrow but don’t have a cookie scoop, what do you recommend I use to get the same amount of dough to have equal sized cookies? X

    • Bee on February 22, 2022 at 11:40 am

      Weigh the dough, divide weight by 12 and use that
      amount for each cookie 👍🏻

  16. Aimee on April 1, 2021 at 6:32 pm

    5 stars
    I just made these today with my husband and we LOVE them! We also tried some other chocolate eggs which are the same size as the Creme egg so I can confirm that they are equally delicious with the Cadburys caramel egg and also the Cadburys Oreo Egg! Thank you so much for sharing. These are definitely a new Easter favourite!

  17. Sam on March 30, 2021 at 10:18 am

    Hi Jane, could the creme egg be substituted for a Lindor Lindt truffle or would this not work as well?

    • Angela on March 20, 2022 at 1:16 pm

      Hi Jane can I leave out the cocoa powder and if so would you add additional flour in its place?

      Thank you

    • Jane's Patisserie on March 23, 2022 at 1:56 pm

      Hiya, yes! Use 300g flour. Hope this helps! x

  18. Amber on March 28, 2021 at 9:06 am

    Please could someone tell me how many grams all the dough (or each cookie’s dough is)?
    I want to ensure I use 80g of dough per cookie.

    • Sam on March 9, 2024 at 9:35 pm

      5 stars
      My dough was 810g, wanted 10 so 80g dough each. Worked out absolutely perfectly, baked at gas mark 8 for 10 mins exactly.

  19. Abbie Parrish on March 27, 2021 at 2:19 pm

    Hi Jane,

    These look amazing, do we not need to fridge the dough once the creme eggs are wrapped before baking? If not, can I do this until I am ready to bake them?

    Thanks x

  20. Rhian Groves on March 26, 2021 at 7:19 pm

    Can you Leave out the cocoa power so the cookie dough isn’t chocolate?

    • Jane's Patisserie on March 27, 2021 at 10:14 am

      Hiii! I usually use 300g of plain flour x

  21. Nina Fowler on March 25, 2021 at 8:29 am

    Can you freeze these once baked?

    • Jane's Patisserie on March 26, 2021 at 1:22 pm

      Hello! Yes you can x

  22. Sharon on March 25, 2021 at 8:09 am

    Hi, if I wanted to bake a smaller batch, can the cookie dough be frozen until ready to use?

    • Jane's Patisserie on March 26, 2021 at 1:22 pm

      Hi, yes you can but I would keep the cream egg inside it x

  23. Rebecca on March 23, 2021 at 9:49 pm

    Hi Jane,
    I love your recipes, you are my go to website when I want to bake something.

    I was just wondering how much cookie dough to use per cookie in grams? Your NYC Mini egg cookie recipe is so handy as it tells you the weight each cookie should be. Is there any way you could suggest a weight per cookie for this recipe? I just want to ensure I make them as perfectly as possible!

    Thank you x

    • Jane's Patisserie on March 26, 2021 at 1:42 pm

      Hello! I am so pleased you love my recipes. The easiest way to do it is to weight he dough and split between the amount of cookies you are making x

  24. Sophie on March 20, 2021 at 6:23 pm

    Hey, I’m making these right now!

    Do I leave them to cool on the tray or On a rack?
    Thank you!

  25. Maryam on March 20, 2021 at 1:37 pm

    The creme from my creme egg splurged out any idea of how to prevent this? That aside they look so good! I cannot wait to dive into them later

    • Jane's Patisserie on March 22, 2021 at 4:23 pm

      You just need to make sure you wrap the Creme Egg well! x

  26. Charlotte on March 19, 2021 at 7:58 am

    Hello, would these work with Gluten Free flour do you think please? 🙂

    • Jane's Patisserie on March 22, 2021 at 4:39 pm

      I have never tried it! As long as the cookie dough is dry enough to form around the Creme Egg it should be fine!

  27. Sam on March 15, 2021 at 12:45 pm

    Hi Jane,

    I want to try using 1 mini creme egg per cookie and just making miniature cookies, what adjustments would you suggest for the cooking time?

    • Jane's Patisserie on March 15, 2021 at 1:17 pm

      Hello! it depends on the overall size, but maybe 8 or 9 minutes!x

  28. Belle on March 14, 2021 at 5:17 pm

    Hi Jane,

    Made your mini egg NYC cookies today and they were amazing. I am looking at making some creme egg stuffed cookies however I’m just wondering whether I could replace the creme eggs with the peanut butter eggs which are the same size?


    Belle x

  29. Sarah on March 12, 2021 at 8:22 am

    5 stars
    I made these yesterday following your recipe (went with extra flour instead of cocoa powder) & OMG! they tasted amazing! this is the second recipe of yours which i have used & you make them so simple to follow – Cant wait to try the next one xx

    • Rhian Groves on March 26, 2021 at 7:20 pm

      How much extra flour did you add to make them not chocolate 40g extra flour instead of cocoa powder?

    • Zara Bruce on February 12, 2022 at 4:51 pm

      Hello, I don’t have cornflour, went to shop and forgot it! Can I omit in the recipe, or should I go back to shops? Thanks

  30. Kayla on March 2, 2021 at 4:06 pm

    5 stars

  31. Lauren Howroyd on February 16, 2021 at 11:06 pm

    5 stars
    Hi Jane,

    I’ve tried these a couple of times now and they are AMAZING. For some reason both times the creme egg does run out a little. Doesn’t affect it too much as they still taste amazing but any other tips? I make sure they’re covered and froze them for longer the 2nd time round so not sure why it keeps doing it!!

    • Jane's Patisserie on February 17, 2021 at 8:34 am

      It can just be because they have spread slightly more so the Creme Egg has been exposed! The only other way is to make less cookies and use more cookie dough per cookie!

  32. Laura on February 5, 2021 at 8:07 am

    These look amazing. Can’t wait to try them. How long would they stay fresh for after baking?

    • Jane's Patisserie on February 6, 2021 at 4:58 pm

      About 4-5 days, but best on the day of baking! Just microwave briefly or put back in the oven for a couple of minutes to freshen up x

  33. Jenni on February 2, 2021 at 7:53 pm

    Hi Jane,
    These look amazing. Would they work with mini creme eggs? I accidentally bought the wrong ones! I was going to use the mini eggs cookie recipe and do half mini eggs, half creme eggs. Would this work? Thanks x

    • Jane's Patisserie on February 2, 2021 at 8:20 pm

      It would work, but they may be a bit of a funky shape! I would use maybe 2 mini creme eggs per cookie! x

  34. Nicola on January 25, 2021 at 5:49 pm

    Hi Jane, I love all your recipes & can’t wait to make these! I just wondered if they would work if you cut the frozen creme egg in half and therefore baked half inside each cookie? I love a Creme Egg but don’t know whether the full egg would be too much for me so wondered if halving it would work. Thanks so much1 xx

    • Jane's Patisserie on January 30, 2021 at 7:52 pm

      Unfortunately that wouldn’t work as the filling would be exposed – you’d need to use mini ones maybe instead?

    • Lynne on April 4, 2021 at 12:08 pm

      I’ve just tried with half a cream egg, cut before frozen, and it’s worked ok. Took care to seal the dough round the egg.

  35. S M on September 24, 2020 at 10:11 pm

    Hi, does the butter need to be cold or room temp.? Thank you xx

    • Jane's Patisserie on September 25, 2020 at 5:30 pm

      If you are using a baking spread then no it can be fridge cold, if you are using block butter more towards room temp can be better x

  36. Lucy on June 17, 2020 at 12:08 pm

    Hi Jane, I’m probably the only person that still has creme eggs in their kitchen and I’m dying to make these! I’m just really struggling to get hold of brown sugar. Is there anything I can use as an alternative or is it best to just hold out and hope I can find some somewhere?! Many thanks x

    • Jane's Patisserie on June 17, 2020 at 6:54 pm

      Hey!! Ahh no, I still have some easter chocolate too haha! And I would use all granulated x

  37. Sophie on May 19, 2020 at 4:34 pm

    I can’t wait to make these, I’ve been saving some creme eggs especially!
    Although I’m not sure I’ll have enough to make the full batch, so could I just mould the remaining mix into cookie shapes and bake with nothing in the middle?
    If not is there anything else you can suggest putting in the middle?
    Thanks! X

    • Jane's Patisserie on May 19, 2020 at 6:49 pm

      Hey! Ah amazing! You can either leave them plain, or freeze a blob of spread like biscoff/nutella and put that in the middle! x

    • Sophie on June 2, 2020 at 9:39 am

      5 stars
      I LOVED this recipe!
      It was so easy and they turned out great. I used plain Cadbury chocolate spread in the middle for the others, I measured individual blobs a similar size to the creme eggs and wrapped in cling film to freeze and they came out great too. Making some more this week as managed to find creme eggs at a bargain prince since Easter is over!

  38. Natalie Shroeder on May 5, 2020 at 1:47 pm

    5 stars
    Oh my gosh these cookies were so delicious! Made them as part of a Good Friday afternoon tea that I made for my family and it’s safe to say that everyone zoomed in on these beauties! The crunchy outside and utter goeyness in the middle was so delicious! DO make them! Thank you Jane for another wonderful recipe!

  39. Vi on April 27, 2020 at 8:49 pm

    Can you make these in advance and freeze to bake at a later date as with your other cookies?

    • Jane's Patisserie on April 28, 2020 at 9:09 am

      You can, but they would need a bit longer in the oven, so you risk the creme egg being slightly overdone basically! Otherwise, no reason why not!

  40. Sara on April 16, 2020 at 1:45 pm

    5 stars
    Fab recipe, this is the only website that has produced stunning results with each recipe I tried, and I have baked many for the joy of my colleagues 🙂
    To make them year round and not just with Creme Eggs do you think freezing some caramel to put in the centre would work?
    Thank you

    • Jane's Patisserie on April 16, 2020 at 4:01 pm

      Ahh yay!! It’s better to have something that is a spread such as Nutella or biscoff as I have used on my blog before as mentioned, or a chocolate like the Creme Egg that you can freeze – caramel doesn’t often freeze the same way as it’s either too liquid to be able to freeze, or it doesn’t freeze solid enough (especially condensed milk type caramels).

    • Amanda Hickson on March 11, 2021 at 11:21 am

      5 stars
      Hi! I’m going to be making these and just realised I don’t have any light brown sugar.. would castor sugar be ok? I’m not making chocolate cookies either.. just plain vanilla

    • Jane's Patisserie on March 11, 2021 at 11:33 am

      I would suggest using all granulated not caster!

  41. Vi on April 12, 2020 at 12:05 pm

    Delicious. Would it work with the caramel eggs as well?

    • Jane's Patisserie on April 12, 2020 at 12:21 pm

      Yes! It works well with pretty much any soft-centred egg – just make sure they’re wrapped very well in cookie dough before baking, and make sure the chocolate eggs are frozen!

  42. Amy on April 1, 2020 at 11:05 pm

    Is the vanilla, Essence or pod?

    • Jane's Patisserie on April 2, 2020 at 8:44 am

      You should either use extract, paste, or pod. The essence isn’t really vanilla and should never be used!

  43. Suzanne on April 1, 2020 at 1:16 pm

    They look fab Jane

  44. chefkreso on April 1, 2020 at 12:21 pm

    5 stars
    These Creme Egg Stuffed Cookies are the bomb! So flavorful and delicious!

  45. Rachel on April 1, 2020 at 10:12 am

    Oh my WORD. THESE LOOK AMAZING. I had to come and check this wasn’t some cruel April Fools joke 😅
    I only have mini creme eggs in my pantry. Could I add 2 minis in each cookie?
    Cannot wait to try these!!

    • Jane's Patisserie on April 1, 2020 at 10:32 am

      Yes, but they’ll be a weird shape and the gooeyness might be slightly different!!

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