This is the first of this year’s Easter recipes and boyyyyy is it a good one! The hits for my Creme Egg Tiffin and Creme Egg Cupcake recipes have skyrocketed over the last few weeks so I thought I would add another to the mix for ya’ll – Creme Egg Cookies.
I’m not going to babble on about how delicious these little pretties are because unless you’re an alien race, you’re going to love them. Cookie Dough + Creme Egg = THE DREAM. This recipe uses my go-to Cookie Dough mix which is featured on the blog about a gazillion times so I hope you’re familiar with it by now.
My top tip for using chocolate in baking is to freeze or atleast refrigerate them overnight. For this recipe the latter is fine as we’re adding them to the cookies for only 2 minutes of baking time but for my Creme Egg Brownie recipe for example I would recommend freezing if possible – just show the chocolate doesn’t overcook.
This recipe uses my ultimate cookie dough recipe here plus the addition of:
- 10 Creme Eggs, halved (or more/less depending on how many you’re making- see Quantity tip below)
- 3 tbsps cocoa powder
Quantity: The large dough will makes around 20 medium sized biscuits. You can always freeze/refrigerate any leftover cookie dough when rolled up into a long sausage shape to bake another time.
Tip: When frozen, bring back to room temperature before baking (can be kept in freezer for up to free months). When refrigerated, keep for up to two weeks, using before the dough dries up.
- Preheat the oven to 180 degrees C and line a baking tray with baking paper. In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla in a cup and add to the sugar/butter mixture until combined
- Next add the dry ingredients (chocolate chunks, flour, cocoa powder and baking powder) and mix with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
- Once the dough has formed, take small pieces and roll similar to a golf ball size – ensure each ball of dough is about 3cms apart when placed on baking trays
- Place in the oven and set a timer for about 8 mins. During this time, take your Creme Eggs from the fridge and cut in halves. Removethe cookies from the oven and place one of the Creme Egg halves into the middle of a cookie. Once all are stuffed, place back in the oven and set a timer for another 2minutes
- The cookies will appear soft when you touch them but this is FINE, they will harden as they cool and the Creme Eggs are beautifully melted to create that gooey centre. The cookies can be kept for three-five days when in an airtight container
Enjoy! Nic x