Cadbury Creme Egg Cookies (Print Version)
# Ingredients:
01 -
1 cup chocolate chips (choose dark, milk, or white)
02 -
1 teaspoon instant espresso powder (optional)
03 -
10 large milk chocolate creme eggs (like Cadbury)
04 -
6 tablespoons unsalted butter, melted and allowed to cool off
05 -
1 beaten large egg
06 -
1/2 cup all-purpose flour (about 2 1/8 ounces)
07 -
1 (18.75-ounce) box of fudge brownie mix (e.g., Ghirardelli Chocolate Supreme), plus the included chocolate syrup
# Instructions:
01 -
Keep creme eggs in the freezer for at least 2 hours, or up to half a day, so they’re completely hard.
02 -
Set the oven to 375°F (190°C), with the rack positioned in the upper third. Line two large baking trays with parchment paper, then put them aside.
03 -
In a big bowl, mix together the brownie mix, the chocolate syrup included with it, flour, melted butter, the beaten egg, and instant espresso powder (if using). Stir until you get a thick dough similar to Play-Doh consistency. Gently fold in the chocolate chips until just combined.
04 -
Take the creme eggs out of the freezer and unwrap them. Divide the cookie dough into 10 equal pieces (each about 3 ounces or roughly 1/4 cup compacted). Flatten one piece of dough into a circle in your hand, then place a creme egg in the middle. Wrap the dough fully around the egg and seal it. Set each dough-covered egg on a lined baking tray. Space them 2 inches apart with 5 per tray. Repeat this till all the dough and eggs are used up.
05 -
Pop one tray into the oven at a time and bake for 10–11 minutes. The edges and tops should just set. Don’t leave them in too long—this could make the creme eggs leak out.
06 -
Let the baked cookies sit on the tray for around 15 minutes to cool down a bit. Serve them warm or transfer them to a wire rack to cool completely. They can be kept fresh for up to 2 days in a sealed container.
# Notes:
01 -
Make sure the creme eggs are frozen solid. This helps keep the filling from spilling during baking.
02 -
Avoid overbaking. This keeps the cookies soft and gooey.