Cadbury Creme Egg Cookies
These Chocolate Easter Cookies are stuffed with a Cadbury Creme Egg for a sweet and gooey center that's decadent and delicious!
Cadbury Creme Egg Cookies are an impressive Easter treat with a Cadbury creme egg center, colorful sprinkles, and mini creme egg on top! A gourmet cookie recipe with step-by-step instructions that take just 15 minutes to prep!
All About These Cadbury Creme Egg Cookies
Cadbury Creme Egg Cookies are a gourmet treat that every bunny deserves this Easter! And though they’re a specialty sweet, they’re actually quite easy and fun to make!
Simply wrap chocolate cookie dough balls around creme eggs, bake, and top with melted chocolate! Then finish these beauties off with vibrantly colored sprinkles and a mini creme egg!
One of Easter’s most loved store-bought treats is hidden inside each delicious chocolate cookie, an entire Cadbury creme egg! These popular Easter eggs have a milk chocolate shell that collapses into their smooth, soft fondant centers.
Making for an indulgent treat that has everyone racing to the store as soon as they hit the shelves.
Ingredients For Cadbury Creme Egg Cookies
- All-Purpose Flour
- Dutch-Processed Cocoa Powder
- Malted Milk Powder
- Cornstarch
- Salt
- Baking Powder
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Large Egg
- Pure Vanilla Extract
- Cadbury Creme Eggs
- Chocolate Melting Wafers
- Holiday Sprinkles
Substitutions & Variations
- You can make these Easter Cookies with your favorite Cadbury egg! The caramel or chocolate creme eggs would make for a tasty Cadbury cookie as well!
- Instead of using salt, you can use kosher or fine sea salt. You will just need to increase the salt amount to 1 teaspoon.
- If you don’t have malted milk powder, you can swap it out for powdered coffee creamer.
- Feel free to make this treat into a mini version! To do so, wrap about 1.5 ounces of dough around mini creme eggs.
How To Make Cadbury Creme Egg Cookies
- Add all-purpose flour, cocoa powder, malted milk powder, cornstarch, salt, and baking powder together to a medium bowl.
- Whisk this bowl of dry ingredients together and set it aside.
- Partially melt the butter in the microwave. Then add it and the sugars to a large bowl or stand mixer fitted with a paddle attachment. and cream just until smooth.
- Beat in the egg and pure vanilla extract.
- Mix half of the dry ingredients into the wet and beat until just incorporated.
- Add in the remaining dry ingredients and mix until the cookie dough is thoroughly combined.
- Portion out the chocolate cookie dough using a kitchen scale and then press your thumb into the middle of the dough ball to create a well.
- Place a Cadbury Creme Egg in the well of the cookie dough.
- Work the dough up and around the Cadbury Creme Egg center, making sure to pinch and seal the dough well.
- Bake the cookies on a parchment paper lined baking sheet in the preheated oven just until the edges of the cookies are set.
- Cool the cookies on the pan before transferring them to a wire rack to allow them to finish cooling completely.
- Drizzle melted chocolate over the tops of the completely cooled cookies and then top with holiday sprinkles and a mini Cadbury Creme Egg.
How To Store Cadbury Creme Egg Cookies
These cookies are best stored for days in an airtight container at room temperature. If the cookies are kept longer than that, I find that they start to dry out.
More Dessert Recipes For Easter:
- Classic Coconut Cake – Covered in cream cheese frosting and sweetened flaked coconut!
- Easter Rice Krispie Treats – Dressed up with holiday sprinkles and M&Ms!
- Cadbury Mini Eggs Cookies – Thick, chewy cookies loaded with Cadbury Mini Eggs!
- Resurrection Roll Recipe – A tangible way to share the Easter story with kids!
- Cadbury Egg Brownies – An easy Easter dessert that brings festive fun!
Steps
Cookies
Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets for two batches.
In a medium bowl, whisk together the flour, cocoa, malted milk powder, cornstarch, salt, and baking powder. Set aside.
Partially melt the butter in a microwave-safe bowl. I melt mine for 45 seconds directly from the refrigerator. You want the melted butter to just be pooling a bit but still have a decent amount of stick left.
Add the butter and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream just until smooth.
Add in the egg and vanilla extract and beat until fully incorporated.
Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.
Portion out the dough into 8 even portions (about 2.9 oz. each) and gently press your thumb into the middle of the ball to create a well. Place an egg in the well and gently use your hands to work the dough up and around the sides and top of the egg and pat and pinch to seal. Roll the ball between your palms to make it smooth and round.
Place cookie dough at least 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set.
Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely, about 1 hour more. These cookies are very soft right after baking and will firm up while they cool.
Once cooled, melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted. Drizzle over the tops of the cookies and then top with holiday sprinkles and a mini Cadbury creme egg if desired. Let set at room temperature until the chocolate hardens, about 15 to 30 minutes.
Notes
- Creme Egg Variations: Feel free to use caramel or chocolate creme eggs instead of traditional ones.
- Salt - If using kosher or sea salt, increase the salt amount to 1 teaspoon.
- Sealing The Dough - Gently work the cookie dough up around the sides to cover the filling and pinch it to seal. Then roll it between your balms to smooth it out!
- Checking For Doneness - These cookies get baked only until the edges are just set. This usually takes around 8 to 9 minutes. The glossiness should be mostly gone from the cookies. Don't bake too long or the egg will get too molten and could seep out of the dough.
- Dressing The Cookies Up - After the cookies have finished cooling, it's time to dress their tops up! Make sure to add the sprinkles as soon as you drizzle on the chocolate. That way, the sprinkles stick nicely to the cookies, giving them their festive appearance!
- Make A Mini Version - If you don't want full-size cookies, you can make this Easter treat into a mini version! Use about 1.5 ounces of dough per cookie and stuff them with mini Cadbury creme eggs!
- How To Store: These cookies are best stored in an airtight container at room temperature. They can then be enjoyed for up to 3 days. Any longer, and I find that the cookie starts to dry out a bit.
- Nutritional information is an estimate per cookie and does not include the mini Cadbury egg topping or sprinkles.
Nutrition
- Calories388
- Carbs58g
- Protein5g
- Fat17g
- Saturated fat10g
- Fiber3g
- Sugar35g
- Sodium238mg
Estimates per serving, when a serving size is listed.
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