Chewy Crème Egg Cookies
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!
Servings 20
Calories 192kcal
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.