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This magical cookie creation transforms the beloved springtime treat, Cadbury Creme Eggs, into an irresistible dessert experience. Imagine biting into a fudgy chocolate cookie only to discover a whole gooey creme egg hidden inside. After seeing Domino's UK version of these stuffed cookies trending on social media, I knew I needed to create an easy homemade version that delivers all that chocolate-on-chocolate decadence.
I first made these after finding a stash of post-Easter clearance Cadbury eggs, and they quickly became the most requested special occasion treat in my household. My niece now asks for them every time she visits, claiming they're even better than the store-bought version.
Ingredients
- 10 full-size milk chocolate creme eggs: freezing them is crucial for maintaining their shape during baking
- 1 package fudge brownie mix: including the chocolate syrup packet, delivers that perfect fudgy cookie texture without the fuss
- 1/2 cup all-purpose flour: helps transform the brownie batter into proper cookie dough
- 6 tablespoons unsalted butter: provides richness and helps bind everything together
- 1 large egg: creates structure and moisture in the cookie
- 1 teaspoon instant espresso powder: optional but elevates the chocolate flavor significantly
- 1 cup chocolate chips: adds extra chocolatey goodness and texture contrast
Step-by-Step Instructions
- Freeze the Eggs:
- Place your Cadbury creme eggs in the freezer for at least 2 hours or overnight. This crucial step ensures they hold their shape when baked inside the cookies. The eggs need to be completely solid before proceeding with the recipe.
- Prepare the Oven:
- Preheat your oven to 375°F with the rack positioned in the top third. Line two large baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier while also helping the cookies bake evenly.
- Mix the Dough:
- Combine the brownie mix, chocolate syrup packet, flour, melted butter, beaten egg, and espresso powder in a large bowl. Stir just until the ingredients come together into a stiff dough with a Play-Doh like consistency. Be careful not to overmix as this can make your cookies tough. Gently fold in the chocolate chips until evenly distributed.
- Stuff the Cookies:
- Divide the dough into 10 equal portions, about 3 ounces each. Working with one portion at a time, flatten the dough in your palm to create a round disc. Place a frozen creme egg in the center and completely wrap the dough around it, sealing well to prevent any leakage during baking. Place the formed cookies on the prepared baking sheets, leaving at least 2 inches between each cookie.
- Bake to Perfection:
- Bake one sheet at a time for 10 to 11 minutes. The cookies should be just set at the edges but still slightly soft in the center. Avoid overbaking as this can cause the creme eggs to melt too much and leak. Let the cookies cool on the baking sheet for about 15 minutes before transferring to a wire rack.
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My absolute favorite part of making these cookies is watching people take their first bite and discover the surprise inside. Last Easter, my brother in law bit into one and his eyes went wide with delight. That moment of pure joy is exactly why I love sharing these special treats.
Storage Tips
These cookies are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days. After that, the creme egg center begins to crystallize and lose its signature gooeyness. For longer storage, I recommend freezing the unbaked cookie dough balls with the creme eggs inside. Then when you're ready, just add 1-2 minutes to the bake time from frozen.
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Ingredient Substitutions
If you can't find Cadbury Creme Eggs, you can substitute mini Cadbury eggs, Reese's eggs, or any chocolate-covered candy with a soft center. The brownie mix can be any brand you prefer, though I find the premium ones with a chocolate syrup packet yield the best results. For a richer cookie, try using dark chocolate chips instead of milk chocolate, or mix in some white chocolate chips for a nice color contrast against the dark cookie.
Serving Suggestions
These indulgent cookies deserve special presentation. Serve them slightly warm alongside a scoop of vanilla ice cream for an elevated dessert experience. For a festive Easter display, arrange them on a platter with fresh berries and mint sprigs. They also make wonderful gifts packaged in cellophane bags tied with pastel ribbons during spring celebrations.
The History Behind The Treat
Cadbury Creme Eggs first appeared in their current form in 1971, but the concept dates back to the 1920s when Cadbury created filled chocolate eggs. The clever marketing campaigns featuring the "How do you eat yours?" slogan helped make them an Easter icon. This cookie recipe continues that playful tradition by creating a new way to enjoy the beloved seasonal treat. The combination of American cookie culture with British confectionery creates a delightful crossover dessert that celebrates the best of both worlds.
Frequently Asked Questions
- → How do I prevent the creme egg from melting too much during baking?
Freezing the creme eggs for at least 2 hours before baking ensures they hold their shape and don't melt excessively in the oven.
- → Can I use a different type of chocolate egg?
Yes, you can substitute other filled chocolate eggs, but ensure they are similarly sized for even baking.
- → What can I use instead of brownie mix?
If you prefer not to use brownie mix, you can prepare a homemade fudgy cookie dough and follow the same assembly and baking instructions.
- → How long do these cookies stay fresh?
Store the cookies in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life.
- → Should I use the espresso powder?
Espresso powder is optional but enhances the overall chocolate flavor. If you enjoy deeper chocolate notes, it's a great addition.
- → Can I freeze the dough for later baking?
Yes, you can freeze the assembled dough balls. Bake them directly from frozen, adding an extra minute or two to the baking time.