Creme Egg Stuffed Cookies wrap a rich, bakery‑style chocolate chip cookie dough around whole Creme Eggs so you get a gooey fondant “lava” center when you break them open. With a soft, chewy dough boosted by cornstarch and plenty of chocolate, these are a show‑stopping treat for Easter or any time you’re craving an over‑the‑top cookie.
Why You’ll Love These Cookies
These cookies bake up thick, soft, and chewy with crisp, lightly golden edges and a molten Creme Egg center that stays gooey as they cool. Freezing the Creme Eggs and chilling the dough mean the eggs hold their shape in the oven instead of disappearing into the batter, so you get that dramatic pull‑apart moment every time. The dough itself is a solid chocolate chip cookie base you can use year‑round—with or without Creme Eggs—so this recipe pulls double duty for your cookie arsenal.