Skip to Content

How to make Creme Egg Cookies!

Sharing is caring!

This luxuriously indulgent Creme Egg cookies recipe will become your go to Easter bake! Filled with mini Creme Eggs and chocolate chips, these tempting Easter cookies are guaranteed to disappear very quickly!

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

The other week I was sat trawling through the Kitchen Mason archives, pondering what Easter recipes I could create this year. Suddenly it hit me, there was a gap in my repertoire! I already had a recipe for mini egg cookies but no Creme Egg cookies! What a genuine travesty! And so this beauty of a recipe was born.

Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a mug of tea and a yellow Easter chick in the background.

If you’re a fan of my Creme Egg brownies and Creme Egg rocky road… well basically just a huge Creme Egg fan, you’re going to LOVE this Creme Egg cookies recipe!

Not only are they easy to make but they’re fun too! And a little messy, but hey – that’s all part of the Creme Egg right?!

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

What is the filling inside a Creme Egg?

It’s pretty much just runny white and yellow fondant icing! Nothing too special or complicated but obviously the exact flavour and recipe is secret and something special that only Cadbury’s knows!

Front view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

How do you eat a Cadbury’s Creme Egg?

Now this is wide open to debate isn’t it?! I’m a licker. As in, I bite off the top, lick out the filling then eat the chocolate shell. Other methods are eating it whole (what is wrong with you people?!) or breaking off the top and eating the filling with a spoon.

You can also eat them in epic Easter bakes like this Creme Egg cookies recipe! However you eat yours, you can’t deny this one fundamental thing – they’re absolutely delicious!

Creme Egg cooies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs and a mug of tea in the background.

What you need to know

Here’s the part where I share all my baking knowledge with you and everything you need to know to make these Creme Egg cookies perfectly! If you only read one section, make sure it’s the recipe tips (although all of it is worth the read!).

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Ingredients

Here’s everything you need to know about the ingredients needed for Creme Egg cookies.

  • Butter – Always use unsalted butter and add the salt separately in baking. It gives you full control over the flavour.
  • Brown Sugar – Soft light brown sugar is my go to here, it adds a nice chew to the texture.
  • Caster Sugar – My favourite is golden caster sugar as it adds a slight caramel flavour but regular white caster sugar is fine. (Superfine sugar in the US.)
  • Egg – Large free range organic are what I use. Any you have will work fine, just don’t use tiny or massive eggs as this could affect the end result.
  • Vanilla – Good quality vanilla extract is noticeable here. Don’t use supermarket versions, they just don’t cut it! My favourite is Nielsen Massey pure vanilla extract. (Affiliate link)
  • Flour – Plain flour (all purpose in the US) is what’s needed here. Don’t use self raising or gluten free types as they will act differently and give unexpected results.
  • Bicarbonate of Soda – (Baking soda in the US) We need this to give a little rise to our cookies so they puff up a bit.
  • Salt – I use table salt in baking. No need to get fancy with sea salt or anything as we won’t appreciate the texture that brings here, it’s just flavour we’re after.
  • Mini Creme Eggs – It must be the real deal and it must be the mini ones to work in this recipe!
  • Chocolate Chips – Any brand works fine, use one you like the flavour of. You could also chop up a 100g bar instead for larger chunks.
Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a mug of tea and a yellow Easter chick in the background.

How to make Creme Egg cookies: simplified

  1. Freeze the Cadbury’s Mini Creme Eggs overnight.
  2. Melt the butter then mix with both sugars.
  3. Beat in the egg and vanilla.
  4. Fold through the flour, bicarbonate of soda and salt.
  5. Mix in the frozen Mini Creme Eggs and chocolate chips.
  6. Scoop into balls then freeze while you preheat your oven.
  7. Bake until golden.
Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Recipe tips

I’ve made the mistakes so you don’t have to! Here’s some tips and tricks I’ve learnt that I think you’ll find helpful.

  • Make sure you freeze the Mini Creme Eggs before baking! Otherwise they will melt into nothing and you’ll be sad. Very sad.
  • Read through the recipe and prep your ingredients before you start. This will take away so much stress and the possibility of making silly mistakes!
  • Don’t be impatient when beating the melted butter and sugars together. Do it really well on a high speed for at least 2-3 minutes. They should be light, smooth and fluffy before you move onto the next step for this cookie dough to work at it’s best! (See my step by step picture recipe images for visual help.)
  • Don’t skip freezing the cookie dough balls before baking. If you do, you will end up with ultra flat and greasy cookies. Let’s be honest, no one wants that!
  • Allow space between each cookie on the tray as they will spread during baking.
  • Leave your cookies to sit on the tray for a few minutes after baking before transferring to a wire rack. This will allow them to firm up so they don’t fall apart when you move them.
Front view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

How to store Creme Egg cookies

I’ve always preferred to store homemade cookies in an airtight metal tin at room temperature as I feel it helps them to keep their texture for longer. Plastic makes sugar ‘sweat’ which can soften them much quicker, losing that crunchy edge and chewy middle we all love!

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Creme Egg Cookies -Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note the advanced preparation needed to make this recipe!

Ingredients and equipment

Here is what you will need to make 14 cookies.

Ingredients

  • 300g (10.5 oz) or x 28 Mini Creme Eggs, frozen (see advanced preparation)
  • 120g (1/2 Cup + 1 tbsp) Unsalted Butter
  • 165g (3/4 Cup) Light Soft Brown Sugar
  • 70g (1/3 Cup) Golden Caster Sugar
  • 1 Egg
  • 1 tbsp Vanilla Extract
  • 200g (1 + 1/2 Cups) Plain/All Purpose Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 100g (2/3 Cup) Chocolate Chips

Essential equipment

  • Small Bowl
  • Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
  • Spatula
  • Small Baking Tray
  • Large Baking Tray
  • Cooling Rack

Advanced Preparation

Remove the Mini Creme Eggs (300g | 10.5 oz or x 28 in total) from their wrappers, place in a freezer proof bag or tub and freeze overnight.

Creme Egg cookies instructions

Firstly, weigh the butter (120g | 1/2 Cup + 1 tbsp) in a small bowl then melt in the microwave in 10 second intervals.

Melted butter in a small blue patterned bowl

Then pour the melted butter, brown sugar (165g | 3/4 Cup) and caster sugar (70g | 1/3 Cup) into the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until smooth and light in texture.

Really go for it here. You need to beat it on a high speed for at least 2-3 minutes until it’s super light, smooth and looks something like this…

Melted butter, brown sugar and caster sugar beaten until light and smooth in an electric stand mixer

Next add in the egg (x 1) and vanilla (1 tbsp) and beat once again until smooth.

Melted butter, brown sugar, caster sugar and egg beaten until smooth in an electric stand mixer

Now add in the flour (200g | 1 + 1/2 Cups), bicarbonate of soda (1/2 tsp) and salt (1/2 tsp). Fold through with a spatula until you can no longer see any streaks of flour running through the dough. It will be quite sticky and scrappy.

(If you mix it with the machine there’s a chance you could over work the dough, so I like to do this bit by hand.)

Cookie dough in the bowl of an electric stand mixer with a green spatula

Finally add in the frozen Mini Creme Eggs and chocolate chips (100g | 2/3 Cup).

Frozen Creme Eggs and chocolate chips being added to cookie dough in the bowl of an electric stand mixer with a green spatula

Mix briefly until everything is evenly distributed throughout the dough.

Creme Egg cookie dough in the bowl of an electric stand mixer with a green spatula

Now scoop heaped tablespoons of the dough and roll into 14 evenly sized cookie dough balls. It’s messy but super fun!

Try to place 2 Mini Creme Eggs in the middle of each one then press the dough around them, ensuring they are completely covered. (For those detectives among you, yes, I did go back and cover up that Creme Egg poking out on the back left one with more dough!)

Creme Egg cookie dough being rolled into balls and put on a foil lined tray

Place the cookie dough balls onto a small baking tray lined with foil then place into the freezer for 30 minutes while you preheat your oven to 180ºC/Fan 170ºC/356ºF.

Creme Egg cookie balls on a foil lined baking tray

When the cookies are chilled and your oven has preheated, line a large baking tray with a silicone baking mat (not essential but I like to use one), then place on some Mini Creme Egg cookie dough balls evenly spaced apart.

It’s ok to bake in batches, just leave the remaining ones in the freezer. Make sure you leave space for spreading too!

Creme Egg cookie dough balls spaced apart on a lined baking tray

Bake for 10-12 minutes until golden.

Baked Creme Egg cookies on a lined baking tray

Allow the cookies to sit on the tray for a few minutes to firm up before transferring to a wire rack to cool completely.

If your cookies have spread a little more than you’d liked, you can actually push them in a little with your fingers while they’re still hot. (Obviously be careful doing this so you don’t burn your fingers!)

Creme Egg cookies cooling on a wire rack

I highly recommend trying one at this point while they’re still warm and gooey!!

Store your cookies in an airtight container (I prefer metal) at room temperature and consume within 7 days.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Other recipes you might like

Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Have you made this recipe?

Have you made these luxuriously delicious Creme Egg cookies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Like baking to be as simple as possible?

You need the right equipment! Check out my favourite Products That Make Baking Easier! (Affiliate link)

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Loved this recipe? Pin it!

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.
Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

How to make Creme Egg Cookies! - Printable Recipe

Yield: 14
Prep Time: 20 minutes
Cook Time: 10 minutes
Freezing Time: 30 minutes
Total Time: 1 hour

Luxuriously indulgent, these Creme Egg Cookies are easy to make and filled with chocolate chips and Creme Egg goodness!

Ingredients

  • 300g (10.5 oz) or x 28 Mini Creme Eggs, frozen (see advanced preparation)
  • 120g (1/2 Cup + 1 tbsp) Unsalted Butter
  • 165g (3/4 Cup) Light Soft Brown Sugar
  • 70g (1/3 Cup) Golden Caster Sugar
  • 1 Egg
  • 1 tbsp Vanilla Extract
  • 200g (1 + 1/2 Cups) Plain/All Purpose Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 100g (2/3 Cup) Chocolate Chips

Essential Equipment

  • Small Bowl
  • Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
  • Spatula
  • Small Baking Tray
  • Large Baking Tray
  • Cooling Rack

Instructions

Advanced Preparation

  1. Take the mini Creme Eggs out their wrappers, place into a freezer safe bag or tub and freeze overnight.

How to make Creme Egg cookies

  1. Melt butter in a small bowl in 10 second intervals in the microwave.
  2. Add both sugars and beat on high speed in a stand mixer until light and smooth. At least 2-3 minutes!
  3. Add the egg and vanilla and beat until smooth.
  4. Tip in the flour, bicarbonate of soda and salt and fold with a spatula until there are no more visible streaks of flour.
  5. Add the frozen mini Creme Eggs and chocolate chips and mix until evenly distributed.
  6. Scoop and roll into heaped tablespoon sized balls of dough. Use 2 mini Creme Eggs per cookie and keep them to the middle/completely encase in cookie dough.
  7. Place on a small baking tray lined with foil and freeze for 30 minutes. Preheat your oven to 180ºC/Fan 170ºC/356ºF.
  8. Space a few cookies evenly apart on a large baking tray. Make sure to leave room for spreading, you may need to bake in batches.
  9. Bake for 10-12 minutes until golden.
  10. Allow to firm up on the tray before transferring to a wire rack to cool completely. Store in an airtight container at room temperature and consume within 7 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 124mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Sharing is caring!

Vegetarian shepherd's pie in a dish with a spoonful taken out of it and a sprig of rosemary on top. There's cutlery, dark bowls and a light brown napkin set over a deep blue backdrop.
Hearty Vegetarian Shepherd's Pie Recipe
← Read Last Post
Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves
Easy Stromboli Recipe
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.