Gooey chocolate chip cookies filled with Creme Egg?! Yes please!!
We’re big fans of all things Creme Egg, just check out all our previous bakes involving the delicious treats! Some of our favourites include the millionaires shortbread or the creme egg macarons!! So it’s a new year, Easter is approaching and we’re in the depths of what Cadbury are constantly telling us is Creme Egg Season (aka a few months of pure joy). So it’s time for a new creme egg recipe, and what better than taking soft and chewy double chocolate chip cookies and filling them with some Creme Egg?!
This bit is important, your creme eggs need to be cut in half and frozen, and we mean fully frozen, otherwise they’ll melt instantly in the oven and you won’t get that gooey fondant centre we know you’re dreaming of. It’s best if you can be nice and prepared with this and the night before you want to make them just half your Creme Eggs and pop them in the freezer overnight. We chose to half our creme eggs so that they would lay flatter inside of the cookie and not just be a weird large lump in the middle, it also makes it easier to cover them with the dough.
We used a recipe for the cookies we’ve made a few times before and really enjoyed, it makes the best slightly crispy round the edges, gooey and chewy in the middle cookies! Instead of a plain vanilla cookie dough we opted for chocolate by adding in some cocoa because honestly why not, we’re going all out here folks. When it comes to baking your cookies make sure you place them nice and spaced out as these will definitely spread, ours almost doubled in size! Otherwise you’ll end up with one huge sheet of cookie… not that that’s a bad thing…
- 230g butter
- 200g caster sugar
- 55g light brown sugar
- 55g dark brown sugar
- 2 eggs
- 1 tsp vanilla
- 280g plain flour
- 50g cocoa powder
- 1 tsp salt
- 3/4 tsp baking powder
- 100g white chocolate chips
- 100g dark chocolate chips
- 6 creme eggs, halved & frozen
- Cream together the butter and 3 different sugars until light and fluffy.
- Add the
