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
- Freeze the Creme Eggs: Place unwrapped creme eggs in the freezer for at least 2 hours.
- Preheat the Oven: Set to 375°F (190°C) and line two baking sheets with parchment paper.
- 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.
- 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.
- Bake: Bake for 10-11 minutes, until edges are set. Avoid overbaking.
- 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
