Creme Egg Stuffed Cookies!
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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.
Bake
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!
Ingredients
- 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)
Instructions
- 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!
Notes
- 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!
ENJOY!
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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.
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!
Hi Jane, could the creme egg be substituted for a Lindor Lindt truffle or would this not work as well?
Hi Jane can I leave out the cocoa powder and if so would you add additional flour in its place?
Thank you
Hiya, yes! Use 300g flour. Hope this helps! x
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.
My dough was 810g, wanted 10 so 80g dough each. Worked out absolutely perfectly, baked at gas mark 8 for 10 mins exactly.
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
Can you Leave out the cocoa power so the cookie dough isn’t chocolate?
Hiii! I usually use 300g of plain flour x
Can you freeze these once baked?
Hello! Yes you can x
Hi, if I wanted to bake a smaller batch, can the cookie dough be frozen until ready to use?
Hi, yes you can but I would keep the cream egg inside it x
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
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
Hey, I’m making these right now!
Do I leave them to cool on the tray or On a rack?
Thank you!
I leave them on the tray!
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
You just need to make sure you wrap the Creme Egg well! x
Hello, would these work with Gluten Free flour do you think please? 🙂
I have never tried it! As long as the cookie dough is dry enough to form around the Creme Egg it should be fine!
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?
Hello! it depends on the overall size, but maybe 8 or 9 minutes!x
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?
Thanks,
Belle x
Yeah you can do for sure!! x
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
How much extra flour did you add to make them not chocolate 40g extra flour instead of cocoa powder?
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
amazing!!!!