Cadbury Egg Stuffed Cookies (Print Version)

Buttery chocolate chip dough wrapped around chilled Cadbury Creme Eggs for a gooey surprise.

# Components:

→ 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 mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the 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 the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap the dough around the egg, sealing it 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 to 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 -
  • That first moment when you bite through the cookie and discover the gooey surprise inside is honestly addictive.
  • They're impressive enough to bring to gatherings but easy enough that you won't stress about technique.
  • The combination of buttery dough and creamy egg center hits every craving at once.
02 -
  • If you don't chill those Cadbury Eggs before wrapping them, they'll leak out during baking and create a sticky mess that's impossible to fix.
  • Slightly underbaked cookies taste infinitely better than ones that are fully set all the way through, especially when there's a creamy center involved.
03 -
  • If your eggs start to leak during baking, your oven temperature might be too high, so use an oven thermometer and adjust accordingly.
  • The difference between good and unforgettable cookies is pulling them out when they still look slightly underdone in the center, trusting that carryover cooking will finish them perfectly.
Return