Cadbury Egg Stuffed Cookies (Printable)

Chewy chocolate chip cookies with a gooey Cadbury Creme Egg center, perfect for festive occasions.

# What You Need:

→ 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

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 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 the 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 completely around the egg, sealing thoroughly. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12 to 14 minutes, or until cookies are golden brown around the edges but retain a slightly soft center.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • That moment when someone bites in and the melted chocolate egg center oozes out is absolutely worth the extra five minutes of assembly.
  • They look intimidatingly fancy but honestly require the same skill level as regular cookies, minus the stress.
  • You get to feel like a pastry chef while your kitchen smells like pure butter and vanilla.
02 -
  • If your Cadbury egg isn't cold enough when you seal it, it'll start leaking chocolate into the dough as it bakes, creating a soggy mess instead of a surprise center.
  • Overbaking by even two minutes turns them into crunchy cookies instead of chewy ones, so set a timer and trust it.
  • Serve them warm if you want that gooey center experience; cold cookies taste good but lack that molten magic.
03 -
  • Brown your butter in a saucepan first if you want deeper, more complex flavor; it takes three extra minutes but transforms these from good cookies into exceptional ones.
  • Use an ice cream scoop for uniform sizing, which ensures even baking and professional-looking results.
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