Cadbury Egg Stuffed Cookies (Print)

Chewy chocolate chip cookies with a gooey Cadbury Creme Egg center, perfect for an indulgent delight.

# What you'll 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

# Directions:

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 -
  • The shock factor when someone discovers the Cadbury Creme Egg center makes every bite feel like a small celebration.
  • They look fancy enough to impress guests but the method is straightforward enough that you won't stress.
  • You get that buttery, chewy cookie texture with both melted chocolate and a gooey surprise in one bite.
02 -
  • The Cadbury eggs absolutely must be chilled or they'll melt through your dough during baking and create a gooey mess (though admittedly, a delicious one).
  • Don't overbake these—they should look slightly underdone when you pull them out because the residual heat keeps cooking them and keeps the centers gooey instead of solid.
03 -
  • Chill your dough for 30 minutes before scooping if your kitchen is warm—it helps the dough stay compact around the egg instead of spreading too thin and exposing the filling.
  • The moment these come out of the oven, they'll look like they're not quite done, and that's exactly right—trust that feeling and you'll have cookies with perfect gooey centers every time.
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