Cadbury Creme Egg Cookies

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Why You’ll Love This Recipe

  • Decadent Surprise: Each cookie hides a whole Cadbury Creme Egg inside, providing a gooey, creamy center that contrasts beautifully with the fudgy cookie exterior.

  • Rich Chocolate Flavor: The combination of brownie mix and chocolate chips creates an intensely chocolaty dough that satisfies any sweet tooth.

  • Festive and Fun: These cookies are an excellent addition to Easter celebrations or any occasion that calls for a special, indulgent dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 10 full-size milk chocolate creme eggs (such as Cadbury)

  • 1 (18.75-ounce) package fudge brownie mix (including chocolate syrup packet)

  • 1/2 cup all-purpose flour

  • 6 tablespoons unsalted butter, melted and cooled

  • 1 large egg, beaten

  • 1 teaspoon instant espresso powder (optional)

  • 1 cup chocolate chips (dark, milk, or white)

Directions

  1. Freeze the Creme Eggs: Place the unwrapped creme eggs in the freezer for at least 2 hours, or up to 12 hours, until solid.

  2. Prepare for Baking: Preheat your oven to 375°F (190°C) and position the rack in the top third. Line two large baking sheets with parchment paper.

  3. Make the Dough: In a large bowl, combine the brownie mix, chocolate syrup, flour, melted butter, beaten egg, and espresso powder (if using). Stir until the mixture forms a stiff dough resembling the texture of Play-Doh. Fold in the chocolate chips.

  4. Shape the Cookies: Divide the dough into 10 equal portions (about 3 ounces each). Flatten each portion into a round in your palm, place a frozen creme egg in the center, and wrap the dough around it, ensuring the egg is fully enclosed. Arrange the dough balls on the prepared baking sheets, spacing them at least 2 inches apart.

  5. Bake: Bake one sheet at a time for 10 to 11 minutes, until the cookies are just set around the edges and on top. Avoid overbaking to prevent the creme eggs from leaking.

  6. Cool and Serve: Let the cookies cool on the baking sheet for about 15 minutes. Serve warm for a molten center, or let them cool completely on a wire rack.

Servings and Timing

  • Yield: 10 large cookies

  • Prep Time: 15 minutes (plus freezing time for the creme eggs)

  • Cook Time: 10-11 minutes per batch

  • Total Time: Approximately 2.5 hours (including freezing and cooling time)

Variations

  • Different Fillings: Try using other filled chocolates, such as caramel eggs or peanut butter cups, for a unique twist.

  • Flavor Enhancements: Add a teaspoon of orange or mint extract to the dough for a flavored chocolate experience.

  • Texture Add-ins: Incorporate chopped nuts, such as pecans or walnuts, into the dough for added crunch.

Storage/Reheating

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days.

  • Freezing: For longer storage, freeze the baked cookies in a single layer on a tray. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.

  • Reheating: To enjoy a warm, gooey center, reheat cookies in the microwave for about 10-15 seconds.

FAQs

What type of brownie mix should I use?

Use a fudge brownie mix that includes a chocolate syrup packet for the fudgiest texture.

Can I use mini creme eggs instead of full-size ones?

Yes, but adjust the amount of dough per cookie accordingly, as mini eggs will require less dough to enclose.

Do I need to freeze the creme eggs?

Freezing helps maintain the shape of the creme eggs during baking and prevents them from melting too quickly.

Can I prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes if it becomes too firm to handle.

What if I don’t have espresso powder?

Espresso powder enhances the chocolate flavor but is optional. You can omit it without significantly affecting the taste.

How can I tell when the cookies are done?

The cookies are ready when the edges are set, and the tops are just firm. They may appear slightly underbaked in the center, but they will set as they cool.

Can I add other mix-ins to the dough?

Certainly! Feel free to add chopped nuts, additional chocolate chips, or even dried fruit to customize your cookies.

How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Can I reheat the cookies?

Yes, a quick 10-15 second burst in the microwave will warm the cookies and soften the center.

Are these cookies suitable for gifting?

Absolutely! Once cooled, wrap them individually in decorative bags or boxes for a delightful homemade gift.

Conclusion

These Cadbury Creme Egg Cookies combine the beloved

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Cadbury Creme Egg Cookies

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  • Author: Isabella
  • Total Time: 2.5 hours (including freezing & cooling)
  • Yield: 10 large cookies
  • Diet: Vegetarian
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Description

Indulge in rich, fudgy Cadbury Creme Egg Cookies, a perfect Easter dessert with a gooey, creamy center. Made with brownie mix and whole Cadbury Creme Eggs, these cookies are a must-try for chocolate lovers.

Ingredients

  • 10 full-size milk chocolate creme eggs (such as Cadbury)
  • 1 (18.75-ounce) package fudge brownie mix (including chocolate syrup packet)
  • 1/2 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 large egg, beaten
  • 1 teaspoon instant espresso powder (optional)
  • 1 cup chocolate chips (dark, milk, or white)

Instructions

  1. Freeze the Creme Eggs: Place unwrapped creme eggs in the freezer for at least 2 hours.
  2. Preheat the Oven: Set to 375°F (190°C) and line two baking sheets with parchment paper.
  3. Make the Dough: In a large bowl, mix brownie mix, chocolate syrup, flour, melted butter, beaten egg, and espresso powder. Stir until combined. Fold in chocolate chips.
  4. Shape the Cookies: Divide dough into 10 equal portions. Flatten each portion, place a frozen creme egg in the center, and wrap the dough around it. Place on baking sheets.
  5. Bake: Bake for 10-11 minutes, until edges are set. Avoid overbaking.
  6. Cool & Serve: Let cookies cool on the sheet for 15 minutes before serving.

Notes

  • Storage: Keep in an airtight container at room temperature for 2 days or freeze for up to 3 months.
  • Reheating: Microwave for 10-15 seconds to restore gooey texture.
  • Variations: Use caramel eggs or peanut butter cups for different flavors.
  • Enhancements: Add a teaspoon of mint or orange extract for a twist.
  • Prep Time: 15 minutes (plus freezing time)
  • Cook Time: 10-11 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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