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This enchanting cookie invention elevates classic springtime Cadbury Creme Eggs into an unforgettable sweet treat. Picture sinking your teeth into a rich chocolate cookie and finding a whole gooey creme egg tucked inside. After spotting Domino's UK trending with these stuffed goodies online, I couldn't wait to whip up a simple homemade version packed with all that chocolate goodness.
I originally baked these after discovering leftover discounted Cadbury eggs post-Easter, and they've since become the most demanded treat at my house. My niece begs for them whenever she stops by, insisting they beat any store versions hands down.
What You Need
- 10 regular milk chocolate creme eggs: putting them in the freezer is essential to keep their shape while baking
- 1 box fudge brownie mix: with the chocolate syrup packet included, gives you that perfect chewy cookie base without any hassle
- 1/2 cup all-purpose flour: turns the brownie mixture into proper cookie dough
- 6 tablespoons unsalted butter: adds richness and pulls everything together
- 1 large egg: brings moisture and helps form the cookie structure
- 1 teaspoon instant espresso powder: not required but really boosts the chocolate flavor
- 1 cup chocolate chips: provides extra chocolate bits and wonderful texture
How To Make Them
- Get Those Eggs Cold:
- Stick your Cadbury creme eggs in the freezer for at least 2 hours or leave them overnight. This key step makes sure they won't melt away when baked inside your cookies. They need to be totally frozen before you start making the dough.
- Get Your Oven Ready:
- Heat your oven to 375°F with the rack in the upper third. Cover two big baking sheets with parchment paper. The parchment stops cookies from sticking and makes cleanup a breeze while helping them cook evenly.
- Create Your Dough:
- Dump the brownie mix, chocolate syrup packet, flour, melted butter, beaten egg, and espresso powder into a big bowl. Mix just until everything comes together into thick dough that feels like Play-Doh. Don't mix too much or your cookies will end up tough. Fold in the chocolate chips gently until they're spread throughout.
- Hide The Surprise:
- Split the dough into 10 equal chunks, about 3 ounces each. Take one piece at a time and flatten it in your hand to make a circle. Put a frozen creme egg in the middle and fold the dough all the way around it, making sure to seal it completely so nothing leaks during baking. Place these dough balls on your baking sheets, keeping them at least 2 inches apart.
- Bake Them Up:
- Cook one sheet at a time for 10 to 11 minutes. The cookies should look firm around the edges but still a bit soft in the middle. Don't cook them too long or the creme eggs might melt too much and leak out. Let them cool on the pan for about 15 minutes before moving them to a wire rack.
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My favorite thing about making these cookies is seeing people's reactions when they bite in and discover what's inside. Last Easter, my brother in law took his first bite and his face lit up with surprise. Those genuine moments of happiness are why I love sharing these special cookies.
Keeping Them Fresh
These treats are at their peak on baking day, but you can keep them in a sealed container at room temperature for up to 2 days. Beyond that, the gooey center starts to harden and loses its runny texture. If you want to make them later, I suggest freezing the raw cookie dough balls with the eggs already wrapped inside. When you're ready to bake, just add an extra minute or two to the cooking time.
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Swap-Out Options
Can't get Cadbury Creme Eggs? Try using mini Cadbury eggs, Reese's eggs, or any chocolate candy with a soft filling instead. Any brand of brownie mix works fine, though I've found the fancy ones that come with a chocolate syrup packet turn out the tastiest cookies. For a deeper flavor, swap in dark chocolate chips, or mix in some white chocolate chips to create pretty contrast against the dark cookie.
Ways To Serve
These decadent cookies deserve a little extra attention. Serve them slightly warm next to a scoop of vanilla ice cream for a fancy dessert. For Easter gatherings, arrange them on a plate with some fresh berries and mint leaves. They also make wonderful gifts when packed in clear bags tied up with pastel ribbons during spring celebrations.
Where It All Started
Cadbury Creme Eggs got their current look in 1971, but the idea goes back to the 1920s when Cadbury first made filled chocolate eggs. Their catchy ads asking "How do you eat yours?" helped make them an Easter favorite. This cookie creation carries on that fun tradition by offering a new way to enjoy this seasonal candy. Blending American cookie culture with British candy creates a fun crossover dessert that brings together the best elements from both sides of the pond.
Frequently Asked Questions
- → How can I stop the creme egg from melting too quickly?
Stick the creme eggs in the freezer for a couple of hours before baking to keep them intact while in the oven.
- → Are other chocolate eggs okay for this recipe?
Absolutely! Just pick similarly sized chocolate eggs so they bake evenly.
- → What if I don’t want to use brownie mix?
No problem! Use your favorite homemade cookie dough instead and follow the same steps for putting it all together and baking.
- → How long will these cookies stay good?
Seal them in an airtight container, and they’ll be fine at room temperature for a couple of days. Pop them in the fridge to make them last longer.
- → Should I really use espresso powder?
It’s totally optional, but it does bring out a richer chocolate flavor. Add it if you want a deeper taste!
- → Can I save the dough for later?
Sure thing! Place the dough balls in the freezer. Bake straight from frozen, just add a minute or two more to the cooking time.