Cadbury Creme Egg Stuffed Cookies Are the Easter Treat You’ve Been Missing
They’re rich, gooey, and endlessly fun.
Dotdash Meredith Food Studios
It’s finally that time of year when our favorite brightly-colored, foil-wrapped candies come back into our worlds. Yep, we’re talking about Cadbury creme eggs.
The sweet chocolate treats practically synonymous with the Easter season are always a highlight of our baskets. But, what if we told you there was a better way to eat the iconic eggs than just devouring them whole? This season, we’ll be baking the iconic candies into rich chocolate cookies for an ooey-gooey and absolutely irresistible Easter treat.
Dotdash Meredith/Janet Maples
Meet Cadbury Creme Egg Cookies
After seeing Domino's UK came out with a Cadbury Creme Egg-stuffed cookie, we saw versions popping up all over social media and knew we had to create our own.
Our new Cadbury creme egg cookie recipe takes the classic milk chocolate candies and stuffs them inside a brownie-based cookie dough. When baked in the oven, they turn into a melty, molten chocolate cookie center.
""So fun! I love the reveal of the gooey center when you break into it," says Allrecipes recipe tester Catherine Jessee."
Store-bought ingredients keep this recipe short, sweet, and low-effort. With just brownie mix (the fudgier the better), instant espresso powder, and a few other baking staples, you can whip up a one-bowl dough in no time—no hand or stand mixer required. Then, use your hands to craft the massive treats, making this a fun and interactive activity great for baking with kids.
This recipe is a delicious collision of desserts, between the chewy cookie base, the rich fudge brownie flavor, and the luscious creme egg in the center. These 3-in-1 Easter treats will satisfy even the strongest sweet tooth, so if there’s one dessert you’re planning to have on your holiday table this year, make it this one.
Dotdash Meredith Food Studios
How to Make Cadbury Creme Egg Cookies
To start, freeze 10 creme eggs until solid, at least two hours. This will help them maintain their structure in the hot oven (and not turn into a gooey chocolate mess).
To make the batter, stir together store-bought brownie mix (we recommend Ghirardelli Chocolate Supreme brownie mix), with a few extra staple baking ingredients, plus some chocolate chips in any variety: milk, dark or white.
Now for the fun part: Portion out the dough into 10 even pieces, roll them into balls and flatten them into disks. Place one of the frozen eggs in the center of each disk and wrap the dough around it to completely seal the egg in.
Once you’re finished filling all the cookie dough balls, place them a full two inches apart on a large, parchment-lined baking sheet. These cookies will be large, so we recommend only filling the baking sheet with 5 cookies at a time to prevent them from spreading into each other. Bake in a 375 degree F-oven just until cookies are set on the top and edges. Be careful not to over bake them, or the chocolate eggs will seep out of the sides. Let the cookies cool slightly on a wire rack before serving.
“When you break into one warm, the creme egg center is all soft and oozes out the cookie and the cookie is super soft and fudgy and gooey. Once they’re cooled completely, the cookie part sets up like a chewy brownie, and the creme egg re-solidifies into its original texture, so these are definitely best eaten warm for maximum effect!” said Jessee.
Dotdash Meredith Food Studios
Test Kitchen Tips
Make sure the eggs are fully frozen throughout. They need at least two hours in the freezer, but you could even throw them in the day before to ensure that they are completely frozen.
Try to wrap the dough evenly around the egg to prevent the creme egg from seeping out of the cookie.
We highly recommend baking off one cookie first as a sacrificial tester cookie to nail down the time and temperature needed in your home oven.
Feel free to swap in Cadbury caramel eggs if you prefer!
Read the original article on All Recipes.
