Chopping your crème eggs up and stirring them through the cookie dough means that these Crème Egg Cookies take on the flavour of crème egg filling, without losing those yummy chunks of milk chocolate!
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So first, I should say, these aren’t crème egg stuffed cookies. There are some amazing recipes out there, with half crème eggs stuffed into the centre of the cookie, so that they hold shape and you’ve got a huge lump of yummy crème egg in the middle.
This isn’t one of them!
I really wanted the cookie dough to be infused with crème egg flavour.
So I chop my crème eggs up fairly small, so that the chocolate stays whole, like chocolate chunks or chips, but the fondant centre melts and swirls into the cookie dough, flavouring the whole thing.
Crème Egg Cookie Dough is super sweet and sticky, and tastes absolutely fab, especially with big chunks of chocolate egg in every bite.
I love these Cookies with Crème Eggs. They taste so good and have a fabulous chewy texture that I love.
What’s the Filling in a Crème Egg?
The filling in crème eggs is basically coloured sugar. It’s a soft, fondant style filling made from lots and lots of sugar. I try not to think about it too hard, to be honest.
But this soft fondant centre swirls through cookie dough amazingly well, it then melts into the cookie dough as it bakes, giving these Chocolate crème egg cookies the most incredible taste and texture.
Ingredients for Crème Egg Cookies
The ingredients in my Crème Egg Cookie Recipe are the same as my other Chewy biscuit recipes, with the addition of crème eggs.
I did consider reducing the sugar and butter in Crème Egg Recipes because of the fondant. But it works really well as it is.
To make crème egg cookies you need:
Butter
Light brown sugar
White granulated sugar – Granulated sugar can also be swapped for caster sugar or all brown sugar. But I always prefer the texture that granulated sugar gives my chewy crème egg cookies.
Egg
Golden Syrup
Vanilla Extract
Plain Flour
Bicarb
Crème eggs – I use 6 crème eggs, but less is fine. You could even swap half for 150g of milk choc chunks or chips or use mini creme eggs.
You could also add some cocoa powder if you wanted to make chocolate cookies with crème eggs. I’d swap 30g of flour for cocoa.
What You Need to Make Cadbury Creme Egg Biscuits
When I bake my creme egg cookie recipe I use a large baking tray lined with reusable baking paper.
Apart from that, all you need is a mixing bowl and wooden spoon, and an ice-cream scoop to measure out the cream egg cookies dough. (Affiliate links)
How to Make Creme Egg Cookies – Top Tips
- I always make my Cookies with Golden Syrup.
- I keep my crème egg chunks fondant up, spaced out on a chopping board while I’m preparing my cookie dough. I find if they are close together, they clump together and don’t spread evenly into the dough.
- The fondant from the crème eggs makes the dough softer, so it spreads more. I bake my cookies from balls, without pressing them down at all, so that they don’t spread out too much
- This Recipe for Crème Egg Cookies is sticky. Put the dough in the fridge for 1 hour and use an ice-cream scoop to scoop out the balls.
- I bake 6 on a tray and leave the dough in the fridge until I need it.
- Make sure you cool the trays, and baking paper, before adding dough.
- I add half the flour, then stir through the crème egg chunks before adding the rest of the flour.
- You don’t need to freeze the crème eggs; they will come up to temp as the dough cools in the fridge. But I do find them easier to chop a frozen creme egg, so try to put them in the freezer for an hour before I need them.
- I chop my crème eggs roughly into around 8-10 chunks.
- For a chewy cookie, I bake for around 10 minutes (but check after 8), until the edges are firm, but the middles are underbaked. They might look a little puffed up when you first remove them from the oven, but they will sink as they set.
If you want more tips on How to Make Simple Chocolate Chip Cookies check out my recipe.
Storing Cadbury Creme Egg Cookies
Cadbury creme egg cookies will last for 3-4 days in an airtight container. They do start to soften a little after a few days, but as they are chewy anyway, you won’t really notice.
Other Easter Baking Recipes
I love easter, mainly for the baking, and you know, the chocolate! Always good. Crème Egg Baking is always fun, and mini eggs are great too.
Some other recipes that you might like include:
- Mini Egg Cookies
- Crème Egg Scotch Eggs
- Crème Egg Loaf Cake
- Crème Egg Caramel Shortbread
- Mini Egg Traybake
Chewy Crème Egg Cookies
Ingredients
- 150 g Butter or Margarine (Melted)
- 150 g Soft Light Brown Sugar
- 100 g White granulated Sugar
- 1 Egg
- 2 tablespoons Golden syrup
- 2 teaspoons Vanilla Essence
- 325 g Plain Flour
- 1.5 teaspoons Bicarbonate of soda
- 6 Crème Eggs (Chopped into rough chunks – around 8-10 per egg)
Instructions
- Grease and line 2 baking trays.
- Cream together the butter and sugar until fluffy, this only takes a minute with an electric whisk.
- In a small bowl whisk together the egg, syrup, and vanilla.
- Add the egg mix to the butter and sugar and mix for 2 minutes until well combined.
- Sift in half of the flour and bicarbonate of soda and mix for 2-3 minutes until the mixture is smooth and soft.
- Stir through the crème egg chunks, until evenly spread.
- Sift in the rest of the flour, and stir carefully until smooth and even.
- Cover the dough and cool in the fridge for 1 hour.
- Preheat the oven to 180 degrees (fan-assisted) and remove the dough from the fridge.
- Scoop out balls of dough and place on baking trays (I do 6 per tray, and bake in 2 batches, leaving the leftover dough in the fridge until I need it).
- Bake in the oven for 8-12 minutes.
- Remove from the oven and cool on a wire rack.
Notes
- Baking for 8 minutes will give you a chewy cookie, 12 minutes will be hard and crunchy. If you want a chewy cookie, check after 8 minutes, if the edges are firm but the centre is undercooked, they are ready, and will set as they cool. If after 8 minutes they aren’t well-done enough for you, return and check every minute.
- These cookies spread quite a bit because of the fondant, so I bake from balls, without pressing down at all. If yours don’t spread enough, very carefully press down with the back of a spoon once out of the oven, while still warm before they set.
- If the first batch spread too much, try reducing the oven temperature for the next lot. It can be worth just baking 4 cookies first, to make sure your settings are right.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
