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Cream Egg Stuffed Cookies Recipe

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4.3 from 6 reviews

Delightfully soft and chewy cookies stuffed with creamy Cadbury Cream Eggs, these indulgent treats offer a surprise center of gooey chocolate and cream. Perfect for Easter or any celebration, the cookies feature a rich, buttery dough studded with chocolate chips, wrapped snugly around frozen Cream Eggs for an ooey-gooey center when baked.

Ingredients

Cookies Dough

  • 3¼ cups all-purpose flour (406 grams), sifted
  • 2 tablespoons cornstarch (about 18 grams)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter (226 grams), cut into cubes
  • 1 cup brown sugar (210 grams), light or dark
  • ¾ cup granulated sugar (150 grams), or caster sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (about 180 grams), milk chocolate recommended

Filling

  • 10-12 full-sized Cadbury Cream Eggs

Instructions

  1. Freeze the Cream Eggs: Unwrap the Cadbury Cream Eggs and place them in a freezer bag. Freeze until you are ready to use them, which ensures they hold their shape while being wrapped in dough.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, cornstarch, baking powder, baking soda, and a pinch of salt. Set aside.
  3. Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the cubed unsalted butter with the brown sugar and granulated sugar until the mixture is creamy and light.
  4. Add Eggs and Vanilla: Beat the eggs and vanilla extract into the creamed butter mixture. Pause the mixer to scrape down the bowl to ensure no butter lumps remain, then continue mixing for a smooth batter.
  5. Combine Dry and Wet Ingredients: On low speed, add the dry ingredients about half at a time, mixing until just combined. Check the dough’s consistency by squeezing it between your fingers; if it sticks, mix in an extra 1-2 tablespoons of flour for the right texture.
  6. Fold in Chocolate Chips: Mix in the chocolate chips by hand or on low mixer speed until evenly distributed. The dough should be thick and easy to handle.
  7. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour and up to 48 hours to develop flavor and firmness.
  8. Shape Dough Balls and Insert Cream Eggs: Remove dough from fridge. If chilled overnight, let it sit at room temperature for 5-10 minutes for pliability. Scoop about 3 tablespoons (85-100 grams) of dough and flatten it slightly into a round disc. Shape the edges upwards to create a nest.
  9. Stuff the Cookie: Place one frozen Cream Egg horizontally in the center of the dough nest. Take about 1 tablespoon (25 grams) of dough, flatten it, and cover the top of the egg.
  10. Seal and Shape Cookies: Pinch the edges together around the Cream Egg to completely encase it, then roll the dough ball to smooth out seams while keeping the egg horizontal inside.
  11. Freeze the Cookie Dough Balls: Place the stuffed dough balls on a plate, cover with plastic wrap, and freeze for at least 2 hours or up to 2 months. For long-term storage, transfer to a freezer bag.
  12. Preheat Oven: Heat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
  13. Bake Cookies: Arrange frozen dough balls at least 2½ inches (6 cm) apart on the baking sheets without thawing. Bake one sheet at a time in the center of the oven for 14-16 minutes, or until the cookie tops appear just set.
  14. Cool and Shape: Allow cookies to cool on the baking sheets. For perfectly round cookies, gently press the warm cookie edges with a round biscuit cutter or a mug larger than the cookie to mold them into a circular shape without cutting.

Notes

  • Freezing the Cream Eggs before baking prevents the candy from melting and leaking too much into the cookie dough during baking.
  • Do not thaw the cookie dough balls before baking to maintain the stuffed center structure.
  • If the cookie dough feels too sticky, adding extra flour a tablespoon at a time will help with handling and shaping.
  • Using parchment paper or silicone mats prevents sticking and promotes even baking.
  • For storage, keep frozen cookie dough balls in an airtight freezer bag for up to 2 months.
  • Let cookies cool fully on the baking tray to help them set properly and avoid breaking when transferring.

Find it online: https://cookedbysarah.com/cream-egg-stuffed-cookies-recipe/