Cream Egg Stuffed Cookies
These Cream Egg Stuffed Cookies are soft, thick chocolate chip cookies with a whole Cadbury Cream Egg hidden inside. Every bite is filled with a warm, gooey chocolate center, making them the perfect Easter dessert for family gatherings, spring celebrations, or anyone who loves a fun twist on classic chocolate chip cookies.
Ingredients
- 10 –12 full-sized Cadbury Cream Eggs unwrapped and frozen
- 3¼ cups 406g all-purpose flour, sifted
- 2 tablespoons 18g cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 cup 210g packed light or dark brown sugar
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 180g milk chocolate chips
Instructions
- Unwrap the Cadbury Cream Eggs and freeze them for at least 1 hour until completely firm.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the milk chocolate chips.
- Cover the dough and refrigerate for 30–45 minutes until firm enough to handle.
- Scoop about 3 tablespoons of dough, flatten it in your hand, place a frozen Cream Egg in the center, and wrap the dough completely around it. Seal all the edges well.
- Arrange the stuffed cookie dough balls on a parchment-lined tray and freeze for 1 hour.
- Preheat the oven to 350°F (175°C). Place the frozen dough balls on a parchment-lined baking sheet, leaving about 3 inches between each cookie.
- Bake for 13–15 minutes, or until the edges are lightly golden while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey chocolate center.
Notes
Freeze the Cadbury Cream Eggs for at least 1 hour before using them to help prevent the filling from leaking during baking. Chilling the dough and freezing the stuffed cookie dough balls will keep the cookies thick and bakery-style. Make sure the dough completely seals around each Cream Egg, and avoid overbaking—the centers should still look slightly soft when you remove them from the oven. Store leftovers in an airtight container for up to 2 days at room temperature, 5 days in the refrigerator, or freeze for up to 2 months.