Creme Egg Cookies
Deliciously soft and chewy vanilla-infused chocolate cookies that are studded with milk chocolate pieces and stuffed with a WHOLE Creme Egg. Perfect cookies for Easter!
Servings: 6 big cookies
Calories: 628kcal
Ingredients
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (90g) milk chocolate finely chopped
- 6 full-sized Cadbury's Creme Eggs frozen
Instructions
- Preheat the oven to 190C/375F/Gas 5. Line a large baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until combined.
- Add the egg and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the milk chocolate.
- Roll the dough into 4-oz balls, and flatten them out. Place a Creme Egg into the centres, then roll the dough back up around the egg.
- Place onto the prepared baking tray, and bake for 12 - 14 minutes.
- Allow to cool on the baking tray for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Stuffed cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.