Creme Egg Stuffed Cookie

Creme Egg Stuffed Cookie is a delightful treat that perfectly balances the richness of a chocolate cookie with the creamy goodness of a Creme Egg nestled within. Each bite offers a satisfying combination of textures and flavors, making it a top choice for those with a sweet tooth. This indulgent creation is perfect for enjoying on its own or paired with a glass of milk or a cup of coffee. Whether you're craving a special dessert or simply looking to treat yourself, this Creme Egg Stuffed Cookie is sure to hit the spot.

Baking Tips:

• Freeze the Creme Eggs for at least an hour or longer (Frozen solid), if they’re not frozen they will melt too quickly and become incredibly messy.

• To make sure the Creme Egg is fully sealed, I recommend weighing out 11 equal sized lumps of cookie dough, this will help them to be more accurate and guaranteed to fully seal the Creme Egg in. It is very important to check if the cookie is fully sealed or you will have a Creme Egg mess in your oven, don’t try to flatten them either.

• These cookies are best fresh so that they are still warm and gooey inside, let them cool slightly as soon as they come out of the oven to help firm up but don’t wait too long or else the Creme Egg will firm up too. However, you can easily microwave them so that they are gooey inside again!

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Creme Egg Stuffed Cookie

Yield: 11 Cookies

Author: Chloe Sims

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Perfect balance of the richness of a chocolate cookie with the creamy goodness of a Creme Egg nestled within.

Ingredients

Creme Egg Stuffed Cookie

• 11 Frozen Large Creme Eggs
• 115g Unsalted Butter (Softened)
• 175g Brown Sugar
• 1 Tsp Vanilla Extract
• 1 Egg
• 235g Plain Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tbsp Corn flour
• 200g Milk Chocolate Chips

Instructions

Creme Egg Stuffed Cookie

1. Freeze the Creme Eggs for at least an hour.
2. Preheat the oven to 200°C (Fan) and line two baking trays with parchment paper.
3. Beat together the butter and sugar until light and fluffy.
4. Add the vanilla and the egg then beat again until combined.
5. Fold in the flour, baking soda, corn flour and salt until just combined.
6. Fold in milk chocolate chips until evenly combined.
7. Scoop a medium sized ball of cookie dough and flatten slightly in your hand. Add the frozen Creme Egg to the center, then mold the cookie dough to cover the remainder of the egg (You may need to grab a little extra dough if it doesn't cover).
8. Place the cookie balls on your prepared baking trays, evenly spaced for spreading.
9. Bake for 9-10 minutes or until golden.
10. Allow to cool and enjoy!

Notes

• Freeze the Creme Eggs for at least an hour or longer (Frozen solid), if they’re not frozen, they will melt too quickly and become incredibly messy.
• To make sure the Creme Egg is fully sealed, I recommend weighing out 11 equal sized lumps of cookie dough, this will help them to be more accurate and guaranteed to fully seal the Creme Egg in. It is very important to check if the cookie is fully sealed or you will have a Creme Egg mess in your oven, don’t try to flatten them either.
• These cookies are best fresh so that they are still warm and gooey inside, let them cool slightly as soon as they come out of the oven to help firm up but don’t wait too long or else the Creme Egg will firm up too. However, you can easily microwave them so that they are gooey inside again!

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