Cadbury Egg Stuffed Cookies (Printable Version)

Chewy chocolate chip cookies envelop a gooey Cadbury Creme Egg center for a decadent indulgence.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in 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 dry ingredients to wet ingredients, stirring just until incorporated.
06 - Fold chocolate chips into the dough.
07 - Scoop 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap dough around the egg, sealing completely. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12-14 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 Tips:

01 -
  • That first bite releases a warm, creamy center that makes people genuinely gasp out loud.
  • You'll feel like a genuine baker while pulling off what looks like an advanced technique but honestly isn't.
02 -
  • If a cookie cracks open during baking and the egg leaks out, you've learned the temperature was too high or the dough wasn't sealed tight enough; next time work faster and seal more deliberately.
  • Frozen eggs stay intact way better than chilled ones, so commit to the freezer instead of just the refrigerator.
03 -
  • Room temperature butter really does make a difference in how cookies turn out; take it out of the fridge 30 minutes before you start mixing.
  • If dough feels too warm while you're stuffing eggs, refrigerate it for 10 minutes so it's easier to work with and seals better.
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