Creme Egg Cookies
User Reviews
5
Creme Egg Cookies
Description
Creme Egg Cookies start with a butter and light brown sugar base creamed together, flavored with vanilla, then mixed with sifted flour, cocoa powder, baking powder, baking soda, and salt. Crushed mini eggs are folded into the dough for chocolate bits throughout. Each cookie is formed by flattening a dough ball on the hand, placing an unwrapped Cadbury Creme Egg in the middle, and carefully enclosing it with dough before baking.
This baking method creates large, soft cookies with a gooey center once cooled slightly, providing a contrast in textures and a rich chocolate flavor with the vanilla background. The cocoa powder in the dough brings a deeper chocolate taste, while the mini eggs add occasional chocolate crunch.
The cookies are best handled gently when fresh out of the oven, allowing them to cool briefly on the baking sheet before transferring to a wire rack for better firmness. These features make them a distinctive dessert that merges cookie and chocolate candy characteristics.
Ingredients
- ½ cup butter softened at room temperature, unsalted
- ¾ cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 egg at room temperature, large
- 1 cup all-purpose flour or plain flour
- ¼ cup cocoa powder ideally dutch processed
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 oz mini eggs crushed, or chocolate chips
- 5 Cadbury Creme Eggs or other similar sized Creme Egg chocolates, full size
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) with a cookie sheet inside.
- In a large mixing bowl, cream together the softened butter and the brown sugar for about 2 minutes using a handheld electric beater (see note).
- Add the egg and vanilla, beating to combine.
- Sift the flour, cocoa powder, baking powder, baking soda and salt straight into the sugar mixture. Use a spatula to stir to form a thick cookie dough taking care to ensure you don't leave any patches of unmixed flour.
- Add half of your crushed Mini Eggs to the dough and stir to distribute, reserving the remaining Mini Egg pieces for topping your cookies.
- Divide your dough into five large, roughly equal balls. (see note)
- Dampen your hands with some cool water. Taking one large cookie dough ball at a time, pick up the dough ball and press it into a disc. Hold this in the palm of your hand and place an unwrapped Cadbury Creme egg in the centre. Envelop the Creme Egg with the dough and roll with your hands to seal the cookie dough around the Creme Egg. Repeat with each of the dough balls until you have 5 Creme Egg stuffed cookie dough balls.
- Dip the top of each of these in the reserved Mini Egg pieces to get a bit of a coating on top of the cookie dough.
- Place a piece of parchment paper on your preheated cookie sheet and carefully place your cookie dough balls well spaced on this (at least 3" apart).
- Bake in the centre of your preheated oven for about 13 minutes.
- Remove from the oven and allow to cool on the pan for at least 5 minutes before moving to a wire rack to finish cooling. (see note)
Notes
- A stand mixer with paddle attachment can be used for creaming but a hand mixer also works well.
- Using a 1.5 tablespoon cookie scoop helps portion the dough consistently for five large cookies.
- Freshly baked cookies are very soft; let them cool briefly on the pan before moving to a wire rack to firm up.
User Reviews
Overall Rating
5
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