Creme Egg Stuffed Cookies

Ingredients

For the Cookie Dough

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (330 g) all‑purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips or chopped chocolate chunks

For the Filling

• 12 full‑size Creme Eggs
  • Or 24 mini Creme Eggs (two per smaller cookie)

Optional for Extra Gooeyness

• 1/2 cup extra chocolate chunks
• 1/4 cup caramel bits or a few spoonfuls of thick caramel sauce to swirl into the dough

Time Guide

• Prep: 20 minutes
• Chill: 30–45 minutes
• Bake: 10–13 minutes
• Total: about 1 hour

Ingredients and Why They Matter

Unsalted butter gives a rich, buttery backbone and lets you control the salt precisely; softening it ensures it creams properly with the sugars for aeration and structure. A mix of brown sugar and granulated sugar delivers chew and moisture (from the molasses in brown sugar) plus crisp edges and spread from the white sugar.​

Eggs bind the dough and contribute to chewiness, while vanilla extract enhances the chocolate and caramel notes from the Creme Eggs. All‑purpose flour provides structure; the amount here supports a thick, bakery‑style cookie that can hold a whole Creme Egg without collapsing.​

The leavening combo—baking soda, baking powder, and cornstarch—is key to texture. Baking soda controls spread and browning, baking powder adds a little extra lift, and cornstarch helps create a plush, soft, chewy interior often associated with “bakery” cookies. Salt balances the sweetness and sharpens flavor.​

Chocolate chips or chunks add pockets of chocolate throughout the dough so each bite, not just the center, feels indulgent. The Creme Eggs provide that signature fondant filling and thick chocolate shell; freezing them keeps the filling from completely melting out, giving you a defined gooey center rather than a hollow cookie. Optional extra chocolate or caramel takes the goo factor even further if you want a truly loaded cookie.​

Step-by-Step Instructions

Step 1: Freeze the Creme Eggs

1. Place the full‑size (or mini) Creme Eggs on a plate or small tray and freeze for at least 30 minutes. Longer is fine.​
2. Freezing is critical: it slows how fast the fondant and chocolate melt, helping the eggs retain shape and giving the dough time to set around them.

Step 2: Make the Cookie Dough

Cream Butter and Sugars

1. In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until light, creamy, and slightly paler in color. This usually takes a few minutes with a hand or stand mixer.​
2. Scrape down the bowl as needed to ensure everything is evenly blended.

Add Eggs and Vanilla

1. Beat in the eggs one at a time until fully incorporated and the mixture is smooth.
2. Mix in the vanilla extract. The batter should look thick, creamy, and well emulsified.​

Whisk the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, cornstarch, baking powder, and salt until evenly combined.​
2. This step helps the leaveners and cornstarch distribute evenly through the dough.

Combine Wet and Dry

1. Slowly add the dry ingredients to the butter‑sugar mixture, mixing on low just until no streaks of flour remain. Do not overmix, which can lead to tough cookies.​
2. Fold in the chocolate chips or chunks (and any extra chocolate or caramel bits, if using) until evenly distributed. The dough should be thick, soft, and slightly sticky.

Step 3: Chill the Dough

1. Cover the bowl and chill the dough in the refrigerator for 30–45 minutes.​
2. Chilling firms the dough, reduces spread, and helps the cookies stay thick with gooey centers. It also makes wrapping the Creme Eggs easier.

Step 4: Shape the Stuffed Cookies

1. Line a baking sheet with parchment paper.
2. Scoop out a large portion of dough—about 3–4 tablespoons per cookie (think big bakery cookie).​
3. Flatten the dough slightly in your hand to form a thick disk.
4. Place a frozen Creme Egg in the center of the disk.
5. Wrap the cookie dough completely around the egg, pinching seams and smoothing so there are no cracks or thin spots. Make sure the egg is fully encased; any exposed bits can leak more easily.​
6. Place the stuffed dough balls onto the prepared baking sheet, leaving plenty of space between them, as they will spread somewhat.

If your kitchen is warm, you can pop the tray of stuffed cookies into the fridge for another 10–15 minutes before baking to help them keep their shape.

Step 5: Bake

1. Preheat the oven to 350°F (175°C).
2. Bake the cookies for 10–13 minutes, depending on size, until:
   • The edges are lightly golden.
   • The tops look just set but still slightly puffy and soft.​
3. Avoid overbaking; the cookies will continue to firm up on the tray as they cool, and you want a soft, gooey center.