These delicious chewy cookies are filled with chunks of creme egg chocolate - the perfect Easter treat!
Who doesn't love Creme Eggs? They were one of my favourite Easter treats growing up and to be honest, I still enjoy them as an adult! To make them even more epic, I've created these delicious Creme Egg Cookies that I'll be serving to my family this Easter.
These yummy cookies are made mostly from basic pantry staples. With the addition of the delicious creme eggs! Such a fun way to mix things up this Easter.
How to make Creme egg cookies:
Preheat the oven to 170°C fan bake. Melt the butter in a large glass bowl then add the sugars, egg and vanilla. Mix until smooth. Sift flour, salt, baking soda and cornflour over the bowl then fold everything together until combined.
Roughly chop 4 of the Creme Eggs and stir into the cookie dough. Roll the dough into balls about 2 tablespoons (40-50g) each and place on a lined baking tray. Push down slightly. Chop up the last Creme egg and add pieces to the top of each cookie.
Bake the cookies for 12-15 minutes until turning golden on the outside but still very soft in the centre.
Remove from the tray after 10 minutes to a wire rack too cool. Serve warm with a glass of milk.
Are you looking for more inspiring Easter ideas? Be sure to check out my popular recipes for Easter Egg Slice, Hot Cross Bun Bread and Butter Pudding as well as my epic Hot Cross Bun Sally Lunn.
Common questions about Creme egg cookies:
Why do I need to chill the Creme Eggs? Chilling the Creme Eggs before adding them to the baking prevents them from melting too much and makes them easier to chop up.
How long will these cookies keep for? These cookies keep well for up to 1 week in an airtight container.
Can I use Gluten Free flour instead? Yes! These biscuits will work with Gluten Free flour. They can dry out faster than regular flour so try to eat the cookies in the first three days.
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Creme Egg cookies
Delicious chewy cookies filled with chunks of creme egg chocolate - the perfect Easter treat!
Ingredients
- 150g butter
- ½ cup brown sugar (100g)
- ½ cup white sugar (110g)
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour (300g)
- ¼ tsp salt
- 1 tsp baking soda
- 2 Tbsp cornflour
- 5 Cadbury Creme Eggs, chilled
Instructions
- Preheat the oven to 170°C fan bake.
- In a large glass bowl melt butter in the microwave for 30 to 50 seconds.
- Whisk then add the sugars, egg and vanilla. Mix everything together until smooth with no lumps.
- Sift flour, salt, baking soda and cornflour over the bowl then fold everything together until combined.
- Roughly chop 4 of the Creme Eggs and stir into the cookie dough.
- Roll the dough into balls about 2 tablespoons (40-50g) each and place on a lined baking tray. Push down slightly. Chop up the last Creme egg and add pieces to the top of each cookie.
- Bake the cookies for 12-15 minutes until turning golden on the outside but still very soft in the centre.
- Remove from the tray after 10 minutes to a wire rack too cool.
- Serve warm with a glass of milk or store in an airtight container for up to 1 week.
Notes
- Keep the Creme eggs chilled before adding them to the mixture. This way they keep their form better.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 166mgCarbohydrates: 28gFiber: 0gSugar: 16gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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