Delicious triple chocolate cookies stuffed with a whole Creme Egg – a gooey centre, heavenly cookie.. perfect Creme Egg stuffed cookies!
Say hello to the only cookie that you should be thinking about the Easter. I say that with confidence because I do think this is the best stuffed cookie I have ever made. Ever. Honestly? Can you see them?! Seriously!
Today I give you the Creme Egg stuffed cookie. It’s a chocolate cookie dough, stuffed with triple chocolate chunks, and a whole creme egg, for every cookie. I realise it sounds like a lot, and in all honesty, it is… but it’s worth it.
Stuffed cookies
When I wanted to make these, I looked at my Biscoff stuffed cookies, of course, because they are epic. A cookie, with a molten centre, is always going to be a good hit. How can it not be?! It takes cookies to a whole new level.
My Nutella stuffed cookies have always been a hit too – but let’s be honest, any spread can be used inside a cookie really. I’ve tried it with basically all spreads that I have found – and I needed to take it to the next level with Creme Eggs. Shall we all just appreciate how utterly delicious and scrumptious that they look?! Okay then.
Creme Eggs
I didn’t want to use Mini Creme Eggs, even though that probably would have been easier, and you would have got more cookies out of one batch – I wanted to take it to the extreme of using a whole Creme Egg. The one most important bit, however, is to make sure they are FROZEN before using. And I mean frozen solid.
If your Creme Eggs aren’t frozen, they may melt rather too quickly and cause the cookie to explode. I even tried a batch without freezing once to test it, and it was messy, so please freeze them. I’d suggest freezing for at least an hour, but preferably longer to make sure they’re frozen solid!
Cookie dough
When it comes to the cookie dough – I’ve used this cookie dough so often now it should have become part of the ‘norm’ to my regular readers. Because you are having to wrap the cookie dough around a creme egg and make sure that the cookie dough doesn’t flatten too quickly and expose the creme egg, you need a really thick cookie dough.
- Butter – So to reduce the cost of the bake, you can use a baking spread or a margarine for these cookies – but if you prefer, you can still use unsalted butter.
- Sugar – I used light brown soft sugar in these beauties as I adore the flavour, but you can also use white granulated sugar
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour.
- Cocoa powder – To make these cookies wonderfully chocolatey, I use cocoa powder. The strong the cocoa powder the better, try to avoid hot chocolate powders.
- Raising agents – For these, I use bicarbonate of soda. Bicarb is a classic addition as the raising agent for cookies!
- Salt – I always add salt to bakes because I think it helps with the balance of flavour, but you can leave it out.
- Chocolate – Because adding an entire Creme Egg cookie wasn’t enough, I added finely chopped chocolate. it’s important to chop the chocolate finely so that gaps can’t be created in the cookies.
Portion and seal
The best bit I did was weigh my cookies out to 12 equal size lumps of dough – and then flatten each bit of cookie dough into a disc, and wrap around the frozen creme egg. Make sure they’re sealed, otherwise you will have a creme egg mess in your oven! Try and make the cookie dough even around the whole egg – and don’t try to flatten them.
As you can see from the photos – these won’t have a typical look, and that’s the idea – it keeps your creme egg whole, and perfect.These are chunky cookies, and they are perfect that way. If you do want to make half size cookies, you can, but you will need to use mini Creme Eggs so you have enough cookie dough to wrap around each egg.
Bake
The next key to these particular ones was actually inspired by my trip to New York last year – and therefore a trip to Levain Bakery. If you haven’t tried their cookies when you’re in the big apple, you are MISSING OUT. The key to baking Levain Bakery style cookies is to bake at a hotter temperature, for less time = less spreading.
The higher temperature technique definitely worked – but be careful if your oven typically runs hot! I have a fan oven, and a new one, so I do 200ºc fan, and it’s ideal. The idea of the hotter temperature than normal is to shock the cookie dough to not melt around the egg.
Feel free to lower by 10 degrees though if you’re worried. They create a lovely harder exterior, but a gooey and molten centre to your cookie, and it’s honestly EPIC. Like beyond epic. I hope you love these as much as I, and certainly, my creme egg obsessed friends did! X
Creme Egg Stuffed Cookies!
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Ingredients
- 12 frozen Creme Eggs (large, not mini)
- 115 g unsalted butter
- 175 g light brown sugar
- 1 tsp vanilla
- 1 medium egg
- 235 g plain flour
- 40 g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 200 g finely chopped chocolate (I used white, milk and dark)
Instructions
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Freeze your Creme Eggs until solid. This usually takes at least 60 minutes!
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Preheat your oven to 220ºc/200ºfan
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Beat together your butter and sugar until fluffy, and then add in your vanilla and egg and beat again until smooth.
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Whisk together your flour, cocoa powder, salt, bicarbonate of soda and cornflour, and then add in to the other mix.
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Add in the finely chopped chocolate and mix until combined.
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Scoop your cookies with a cookie scoop to portion. I make 12 cookies, as I have 12 frozen Creme Eggs.
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As you scoop each cookie, flatten the dough slightly, and add the frozen Creme Egg to the middle and make sure the cookie surrounds the Creme Egg fully!
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They will be balls of cookie in the end
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Line 2 LARGE trays with parchment paper – and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
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Bake in the oven for 9-10 minutes, or until delicious. The more you bake, the less gooey they will be!
Notes
- I use a 6cm cookie scoop for these – and I recommend these ones!!
- You can make these plain flavoured by taking out cocoa powder and adding in the same weight of plain flour!
- These are best fresh so that they are still warm and gooey, but will last for 3-4 days once made – you can easily microwave them so that they are gooey inside again!
- The higher heat is designed to ‘shock’ the cookie and make sure it doesn’t spread too much and destroy the Creme Egg.
- You can have a lower temp (190/170C fan) if you wish, and bake for a bit longer, but they will probably spread more.
- They naturally have a harder outside, and a much softer inside, and then the creme egg!
ENJOY!
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J x
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