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These enchanting cookie creations take those favorite Easter treats, Cadbury Creme Eggs, and turn them into something totally mouthwatering. Picture this: you bite into a rich chocolate cookie and find a whole gooey creme egg tucked inside! When I spotted Domino's UK showing off these stuffed goodies all over social media, I just had to come up with a simple at-home version that packs all that chocolate-loaded goodness.
I whipped these up for the first time after grabbing some marked-down Cadbury eggs after Easter, and they quickly became the most wanted treat in my family. My niece begs for them whenever she stops by, saying they beat anything you can buy in stores.
What You'll Need
- 10 regular-sized milk chocolate creme eggs: don't skip freezing them - it keeps their shape while baking
- 1 box fudge brownie mix: with the chocolate syrup packet included, it makes the cookies perfectly gooey without any hassle
- 1/2 cup all-purpose flour: turns the brownie mixture into proper cookie dough
- 6 tablespoons unsalted butter: adds flavor and holds everything together
- 1 large egg: gives the cookies their texture and moisture
- 1 teaspoon instant espresso powder: you can leave it out but it really brings out the chocolate taste
- 1 cup chocolate chips: throws in extra chocolate bits and nice texture
How To Make Them
- Get Those Eggs Cold:
- Stick your Cadbury creme eggs in the freezer for at least 2 hours or leave them overnight. This key step makes sure they won't melt away when you bake them inside the cookies. They need to be totally frozen before you move forward.
- Get Your Oven Ready:
- Heat your oven to 375°F and put the rack in the upper third. Cover two big baking sheets with parchment paper. The paper stops sticking and makes cleanup way easier while helping the cookies bake right.
- Put Together Your Dough:
- Mix the brownie mix, chocolate syrup packet, flour, melted butter, beaten egg, and espresso powder in a big bowl. Stir until it all comes together as a thick dough that feels kind of like Play-Doh. Don't mix too much or your cookies might end up tough. Gently mix in the chocolate chips so they're spread out evenly.
- Hide The Eggs Inside:
- Split the dough into 10 equal chunks, roughly 3 ounces each. Take one piece at a time and flatten it in your hand to make a round disk. Put a frozen creme egg in the middle and wrap the dough completely around it, making sure to seal it well so nothing leaks during baking. Place these dough balls on your prepared sheets, keeping them at least 2 inches apart.
- Bake Them Just Right:
- Bake one sheet at a time for 10 to 11 minutes. The cookies should look set around the edges but still a bit soft in the middle. Don't bake them too long or the creme eggs might melt too much and leak out. Let them cool on the baking sheet for about 15 minutes before moving them to a rack.
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The thing I love most about making these cookies is seeing people's reactions when they discover what's hidden inside. Last Easter my brother-in-law took his first bite and his eyes got so big with surprise. That look of pure happiness is exactly why I love sharing these treats with everyone.
Keeping Them Fresh
These cookies taste best the same day you make them, but you can keep them in a sealed container at room temperature for up to 2 days. Any longer and the gooey center starts to get grainy and loses that awesome melty texture. If you want to save some for later, I'd freeze the unbaked dough balls with the eggs already inside. When you're ready to bake, just add a minute or two to the cooking time.
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Swap-Out Options
Can't find Cadbury Creme Eggs? No problem! Try using mini Cadbury eggs, Reese's eggs, or any candy with chocolate coating and soft filling. Any brand of brownie mix works fine, but I've found the fancy ones that come with a chocolate syrup packet give the best results. For a deeper flavor, swap in dark chocolate chips instead of milk chocolate, or throw in some white chocolate chips to make them pop against the dark cookie.
Ways To Serve Them
These decadent cookies deserve a bit of flair. Serve them slightly warm with a scoop of vanilla ice cream for a next-level dessert. For an Easter table centerpiece, arrange them on a pretty plate with some fresh berries and mint leaves. They also make wonderful gifts when you put them in clear bags tied with pastel ribbons for spring celebrations.
Where This Treat Came From
Cadbury Creme Eggs showed up in their current form in 1971, but the idea goes back to the 1920s when Cadbury started making filled chocolate eggs. Their catchy ads asking "How do you eat yours?" helped make them an Easter favorite. This cookie recipe carries on that fun tradition by creating a new way to enjoy the seasonal candy. Mixing American cookie styles with British candy makes a fun crossover dessert that brings together the best parts of both.
Frequently Asked Questions
- → How do I stop the creme egg from melting too much?
Pop the creme eggs in the freezer for at least 2 hours before baking to help them stay firm in the oven.
- → Can I swap in another chocolate egg?
Sure! Try any similar-sized filled chocolate eggs for a fun twist and even baking.
- → What if I don’t want to use brownie mix?
You can make your own fudgy cookie dough from scratch and bake just as instructed.
- → How long do these cookies last?
Keep them in an airtight container on the counter for two days, or pop them in the fridge to enjoy for a bit longer.
- → Is espresso powder a must?
Nope! It’s totally optional. But it does add more depth to the chocolate flavor if you’re into that.
- → Can I freeze the dough for later?
Yep! Freeze the cookie dough balls and bake them straight from frozen. Just tack on a minute or two to the baking time.