Cream Egg Stuffed Cookies
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These Cadbury Cream Egg stuffed cookies are the ULTIMATE Easter cookie recipe. They’re big, chewy chocolate chip cookies stuffed with an entire, full-sized Cream Egg in the middle. These are extra decadent and perfect for anyone who loves the iconic Easter treat.
I believe that Cadbury Cream Eggs are a staple of any Easter chocolate haul. With milk chocolate and a sweet, gooey middle – they’re an Easter classic. This Easter, I wanted to incorporate the eggs into some baking. Enter – Cream Egg stuffed cookies.
From the outside, these cookies look like big bakery-style chocolate chip cookies. But when you break them in half or take a bite – you realize they are so much more! They’re incredibly chewy and filled with chocolate chips. Then each cookie is stuffed with an entire, full-sized Cream Egg.
Note: While I attempted to make smaller cookies with miniature Cream Eggs – I found that there wasn’t enough gooey filling in the miniature-sized eggs to get the needed Cream Egg flavor.
How to Make Cream Egg Stuffed Cookies
These cookies require freezing the Cream Eggs, chilling the dough, and freezing the cookie dough balls. Be sure to allocate enough time.
First, you’ll freeze the Cream Eggs. This is necessary so that the eggs are easier to work with and so that they don’t explode as the cookies bake. Unwrap each egg and place the eggs in a freezer bag. Pop in the freezer until you’re ready to use them later.
Then it’s time to make the dough. It’s a classic, chocolate chip cookie dough recipe where you’ll cream together the butter and sugars, mix in the eggs and vanilla, then gently mix in the dry ingredients. From there, you’ll stir in the chocolate chips. The dough is quite thick – which is necessary for making stuffed cookies.
Cover the bowl, and chill the dough in the fridge for at least 1 hours or up to 48 hours. The first chill is necessary so that the cookie dough isn’t too sticky to work with.
Assemble the stuffed cookie dough balls. You’ll first take a few spoonfuls of cookie dough (mine weighed about 3 ounces or 85 grams) and flatten slightly into a disc shape. Place an unwrapped, frozen Cream Egg in the middle and pinch the sides of the dough around the chocolate. Then scoop out another 1 tablespoon or so (about 1 ounce or 25-30 grams). Flatten slightly and place on top of the cream egg. Then pinch and roll the dough around the chocolate egg so that it’s entirely encased in dough.
Freeze the cookie dough balls. Place them on a plate and cover with plastic, then freeze for at least 2 hours. You can also place the dough balls in a freezer bag and freeze for up to 2 months.
Bake from frozen. The cookies will need to bake for about 14-16 minutes, or until the tops look just set. After the cookies come out of the oven, I like to use a large, round biscuit cutter to gently press the outside edges of the cookies into perfectly round circles.
Recipe Tip
The cookies will need to cool fully on the cookie sheets. Do not attempt to transfer the cookies while they are still warm, or they will fall apart due to the gooey middles from the Cream Eggs.
A Note from Fiona
Why You Should Make these Cream Egg Cookies!
If you love Cadbury Cream Eggs – then I urge you to try these stuffed cookies this Easter. They’re big, chewy, extra decadent and oozing with the delicious Cream Egg filling. They’re delicious to serve as a treat at your Easter parties, or perfect for using up leftover Easter chocolate.
Even my husband, who normally doesn’t gravitate towards Cream Eggs, loved these cookies. The combo of chewy cookie dough, chocolate chips and gooey Cream Egg makes these seriously decadent.
More Easter Candy Treats to Try:
Cream Egg Stuffed Cookies
Equipment
- Cookie Sheets
Ingredients
- 10-12 Cadbury Cream Eggs, full-sized
- 3¼ cup all-purpose flour (406 grams), sifted
- 2 tablespoons cornstarch (about 18 grams), AKA cornflour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter (226 grams), cut into cubes
- 1 cup brown sugar (210 grams), light or dark
- 3/4 cup granulated sugar (150 grams), or caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (about 180 grams), I used milk chocolate chips
Instructions
- Unwrap the Cream Eggs. Place in a freezer bag and place in the freezer until ready to use.
Make the Dough
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, cream together the butter, brown sugar and granulated sugar until creamed.
- Beat the eggs and vanilla into the butter mixture. Turn off the mixer and scrape down the bottom and sides of the bowl a few times to ensure there are no lumps of butter stuck to the bowl.
- With the mixer on a low speed, mix in the dry ingredients about ½ at a time until incorporated. Turn off the mixer. Squeeze the dough between your fingers. If the dough sticks to your fingers, mix in 1-2 extra tablespoons of flour.
- Mix in the chocolate chips. The dough should be thick.
- Cover the bowl with plastic and refrigerate for at least 1 hour or up to 48 hours.
Assemble the Dough Balls
- Take the dough out of the fridge. If it's been in the fridge overnight, let it sit on the counter for 5-10 minutes before forming into balls.
- Scoop out about 3 tablespoons of dough (about 3 to 3½ ounces or 85-100 grams). Flatten slightly into a round disc shape and press the edges up to create a nest shape.
- Place an unwrapped, frozen Cream Egg in the middle of the cookie dough. Place the Cream Egg horizontal.
- Scoop out another 1 tablespoon or so (about 1 ounce or 25 grams) of dough. Flatten into a round shape and place on top of the frozen Cream Egg.
- Pinch the edges of the dough around the Cream Egg so that it's entirely covered in dough. Roll the dough into ball, ensuring that the Cream Egg remains horizontal.
- Freeze the dough balls for at least 2 hours or up to 2 months. If baking that day, dough balls can be placed on a plate and covered with plastic wrap to freeze. If freezing for an extended period, place in a freezer bag.
Bake
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Place frozen cookie dough balls at least 2½ inches (about 6 cm) apart on the lined cookie sheets. Do not thaw.
- Bake 1 cookie sheet at a time in the middle of the preheated oven. The cookies will need about 14-16 minutes, or until the tops look just set. (Keep remaining cookie dough balls in the freezer while the first sheet is baking to ensure that the frozen cookies do not start to thaw).
- Cool the cookies on the cookie sheets. For perfectly round cookies, use a round biscuit cutter or mug (larger than the cookies in size) and place around the edges of the warm, fresh from the oven cookie. Gently mold each cookie into a round shape by drawing a circle with the biscuit cutter. Note: You aren't cutting the cookie into a circle. You want to gently press the sides to create a circular shape.
Notes
- Cadbury Cream Eggs: Use full-sized eggs. I found using the Miniature Cream Eggs did not provide enough of the gooey center for the right flavor.
- Butter: If using salted butter, omit the salt from the recipe.
- Chocolate Chips: I used milk for this recipe because Cream Eggs are made with milk chocolate. While it may be tempting to add more chocolate chips into the dough, I don’t recommend it because the dough balls become more difficult to form.
- Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 4 days. Make sure the cookies are completely cooled before transferring.
- Nutrition: Details provided are an estimate only based on 1 very large cookie, assuming the recipe yields 10 uniform cookies, with each cookie stuffed with an entire Cream Egg.
