Cadbury Egg Stuffed Cookies (Printable Version)

Chewy chocolate chip cookies enveloping a gooey Cadbury Creme Egg center for an indulgent twist.

# What You'll 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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large 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 wet ingredients, mixing just until incorporated.
06 - Fold chocolate chips into the dough mixture.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap the dough around the egg, sealing it completely. 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 edges are golden brown but centers remain slightly soft.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • That gasp-worthy moment when someone bites through to the melted center is absolutely worth the extra few minutes of prep.
  • They're surprisingly easy to pull off once you understand the trick of keeping those eggs cold and completely sealed.
  • You get to feel like you're serving something fancy when really you just wrapped chocolate around chocolate.
02 -
  • If you don't chill those eggs beforehand, they can start leaking during baking and you'll end up with a gooey mess (learned this the hard way so you don't have to).
  • Serving these slightly warm is the game-changer—that's when the center becomes melty and perfect, so resist the urge to let them cool completely.
03 -
  • Slightly underbaking them is better than overbaking—they'll firm up as they cool and you'll maintain that precious chewy texture inside.
  • If you're worried about eggs leaking, you can double-wrap them in dough or even bake them in a muffin tin for extra protection and a fun shape.
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