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Creme Egg Cookies

Indulge in Creme Egg Cookies that combine rich chocolate flavors with soft, chewy cookies featuring a gooey Creme Egg center.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 13 hours
Servings: 8 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter (softened) Essential for that rich, buttery flavor.
  • ¾ cup brown sugar (packed) Adds moisture and a hint of caramel flavor.
  • ¼ cup granulated sugar Balances sweetness and creates a delightful crispness.
  • 1 large egg (room temperature) Essential for binding and moisture.
  • 1 large egg yolk (room temperature) Makes the cookies extra rich and chewy.
  • 1 tablespoon pure vanilla extract Adds depth and warmth to the flavor.
  • 2 ¼ cups all-purpose flour The foundation of your cookie dough.
  • ¼ cup cocoa powder (Dutch processed) Infuses a rich chocolate flavor.
  • ½ tablespoon cornstarch Promotes a softer cookie texture.
  • ½ teaspoon baking powder Helps the cookies rise for the perfect chewy bite.
  • ¼ teaspoon baking soda Adds a slight lift.
  • ¼ teaspoon sea salt Enhances the sweetness of the cookies.
For Stuffing
  • 8 regular-sized Creme Eggs The hidden gems inside each cookie.
For Chocolate Chips
  • ¾ cup white chocolate chips Adds a sweet undertone.
  • ¾ cup milk chocolate chips Offers a classic chocolate experience.
  • 1 cup mini chocolate chips Adds extra bursts of chocolate goodness.

Method
 

Preparation
  1. Combine the white, milk, and mini chocolate chips in a medium bowl and mix well. Set aside for later use.
Mixing Cookie Dough
  1. In a large bowl or using a stand mixer, add the softened butter, brown sugar, granulated sugar, and sea salt. Beat until light and creamy, scraping down the sides of the bowl halfway through.
Adding Eggs and Vanilla
  1. Add the whole egg, egg yolk, and pure vanilla extract to the butter-sugar mixture and beat until fluffy and well combined.
Incorporating Dry Ingredients
  1. Sift the all-purpose flour, cocoa powder, cornstarch, baking powder, and baking soda directly into the mixing bowl. Gently fold into the wet ingredients using a spatula or large spoon.
Adding Chocolate Chips
  1. Add half of the mixed chocolate chips to the cookie dough and fold until evenly distributed.
Stuffing Cookies
  1. Scoop the cookie dough into 4 oz balls. Flatten each ball, place an unwrapped Creme Egg in the center, fold the dough over the egg, sealing it completely, and roll the top in remaining chocolate chips.
Chilling the Dough
  1. Place the prepared cookie dough on a lined baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 6 hours or overnight.
Preheating Oven
  1. Preheat your oven to 375°F (190°C).
Baking Cookies
  1. Bake two cookie dough balls at a time on a lined baking sheet for 10-13 minutes. Remove immediately if any filling leaks out.
Cooling and Serving
  1. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack. Serve slightly warm for a gooey filling.

Notes

Refrigerating the dough preserves shape and maintains the gooey filling. Use high-quality chocolate for the best flavor. Bake in batches for optimum oven temperature.