Cadbury Egg Stuffed Cookies (Printable)

Chewy chocolate chip cookies with a gooey Cadbury Creme Egg center for a delightful treat.

# 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 - ½ cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt

→ Chocolate

09 - 1½ cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# How-To:

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 until evenly distributed.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap 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 cookies are golden brown around the edges but still slightly soft in the center.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The secret gooey center makes people genuinely gasp when they bite into these, which never gets old.
  • They look like regular cookies until that molten egg center reveals itself, creating a moment of pure joy.
  • You can make them year-round, but they feel especially magical during Easter season when Cadbury eggs are everywhere.
02 -
  • Chilled Cadbury eggs are non-negotiable because room temperature eggs start leaking immediately when wrapped in warm dough, so pop them in the freezer while you prep your ingredients.
  • The baking time is shorter than regular cookies because you're looking for that gooey center, and leaving them in too long creates a firm, solid egg instead of the glorious ooze you're after.
03 -
  • If you struggle wrapping the dough around the egg, try chilling your dough for 15 minutes first so it's easier to handle and less likely to tear.
  • The difference between a good and great batch often comes down to not overbaking, so set a timer and check at the 12-minute mark rather than waiting until 14 minutes.
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