Cadbury Egg Stuffed Cookies (Printable Version)

Chewy chocolate chip cookies with a gooey Cadbury Creme Egg center for a rich, indulgent treat.

# What You Need:

→ Dairy & Eggs

01 - 1 cup unsalted butter, softened
02 - 2 large eggs
03 - 2 teaspoons vanilla extract

→ Sugars

04 - 1 cup packed brown sugar
05 - 1/2 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Chocolate

09 - 1 1/2 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Step-by-Step:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to the butter mixture, stirring just until incorporated without overmixing.
06 - Fold chocolate chips into the dough.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap dough completely around the egg to seal. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12-14 minutes, or until cookies are golden brown around the edges but still slightly soft in the center.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The surprise element never gets old—everyone's face lights up when they discover the melted Cadbury center.
  • They're buttery and chewy, hitting that perfect texture sweet spot without being overly complicated to make.
  • You can prep these ahead and bake fresh whenever you want warm cookies with minimal effort.
02 -
  • Those chilled Cadbury eggs are non-negotiable; room temperature ones melt too fast and escape your dough, leaving you with empty cookie shells.
  • Slightly underbaked centers are the goal here because the residual heat keeps cooking them after you remove them from the oven, and that slight softness keeps the chocolate center from hardening completely.
03 -
  • Serve these warm from the oven if you want that gooey center experience—the contrast between warm dough and melted chocolate is absolutely worth waiting five minutes for.
  • Brown your butter before creaming it with the sugars if you want a nutty, caramelized depth that takes these from delicious to unforgettable.
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