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(This post has been updated from the original March 2021 version to provide a better experience for you)
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!
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.
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 love right?!
If you’re not yet a confident baker, you might like to work through baking for beginners first. It’ll really boost your knowledge and morale!
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!
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 air fryer Creme Egg croissants and this Creme Egg cookies recipe! However you eat yours, you can’t deny this one fundamental thing – they’re absolutely delicious!
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!).
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.
How to make Creme Egg cookies – recipe summary
- Freeze the Cadbury’s Mini Creme Eggs overnight.
- Melt the butter then mix with both sugars.
- Beat in the egg and vanilla.
- Fold through the flour, bicarbonate of soda and salt.
- Mix in the frozen Mini Creme Eggs and chocolate chips.
- Scoop into balls then freeze while you preheat your oven.
- Bake until golden.
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.
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 -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.
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…
Next add in the egg (x 1) and vanilla (1 tbsp) and beat once again until smooth.
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.)
Finally add in the frozen Mini Creme Eggs and chocolate chips (100g | 2/3 Cup).
Mix briefly until everything is evenly distributed throughout the dough.
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!)
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.
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!
Bake for 10-12 minutes until golden.
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!)
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.
Other Easter recipes you might like…
- Creme Egg rocky road
- Mini Egg cookies
- Creme Egg brownies
- Mini Egg brownies
- Easter chocolate cookie pizza
- Mini egg rocky road
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 and Instagram or email me at emma@kitchenmason.com.
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How to make Creme Egg Cookies! - Printable Recipe
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
- 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
- Melt butter in a small bowl in 10 second intervals in the microwave.
- Add both sugars and beat on high speed in a stand mixer until light and smooth. At least 2-3 minutes!
- Add the egg and vanilla and beat until smooth.
- Tip in the flour, bicarbonate of soda and salt and fold with a spatula until there are no more visible streaks of flour.
- Add the frozen mini Creme Eggs and chocolate chips and mix until evenly distributed.
- 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.
- Place on a small baking tray lined with foil and freeze for 30 minutes. Preheat your oven to 180ºC/Fan 170ºC/356ºF.
- 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.
- Bake for 10-12 minutes until golden.
- 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.
Notes
See the main post for a more detailed, step by step picture recipe.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount 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.