Creme Egg Stuffed Chocolate Chip Cookies Recipe

1. Introduction

Easter baking just got a serious upgrade! These aren’t your average chocolate chip cookies. My Creme Egg Stuffed Chocolate Chip Cookies take the classic recipe to a new level with a gooey creme egg center and a browned butter technique that adds an incredible depth of flavor. If you’ve ever wanted to bake bakery-quality stuffed cookies at home, this recipe is for you. Get ready to impress your friends and family with these irresistible treats, perfect for the holidays or any special occasion. Looking for more Easter dessert ideas? Check out my other recipes!

2. Why You’ll Love This Recipe

These creme egg stuffed chocolate chip cookies are not only delicious but also have a special twist. Here’s why you will keep coming back to this recipe:

Perfect for Easter Baking: These cookies are the ultimate Easter treat, combining the joy of chocolate chip cookies with the surprise of a Cadbury creme egg inside.

Impressive Yet Easy to Make: While they look fancy, these cookies are surprisingly easy to make, even for beginner bakers. The step-by-step instructions and helpful tips will guide you to success.

A Delicious Twist: The secret ingredient? Browned butter! Browning the butter adds a nutty, toffee-like flavor that elevates these creme egg chocolate chip cookies beyond the ordinary. The Maillard reaction creates deeper, richer notes. The combination of crisp edges, a soft center, and a gooey creme egg creates an unforgettable textural experience. To better understand the science behind browning butter, you can read more about the Maillard reaction. If you love cookies with unique flavor combinations, you might also enjoy my recipe for Red Velvet Oreo Cookies.

3. Ingredients Needed

* 1 1/4 cup all purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
* 1/3 cup granulated sugar
* 1/3 cup packed brown sugar
* 1 large egg, room temperature
* 1 teaspoon vanilla extract
* 1 cup semisweet chocolate chips
* 18 mini creme eggs or solid chocolate mini eggs

Ingredient Notes & Substitutions

Flour: I use all-purpose flour for these cookies, but you can experiment with gluten-free blends. Keep in mind that gluten-free flour may affect the texture, and you might need to make adjustments to the amount of liquid.

Butter: It’s important to use unsalted butter so you can control the amount of salt in the recipe. For a dairy-free option, you can substitute with a dairy-free butter alternative.

Chocolate Chips: Semi-sweet chocolate chips provide a great balance of sweetness and chocolate flavor. However, feel free to use milk chocolate, dark chocolate, or even white chocolate chips to personalize the flavor. You can also use chopped chocolate or chocolate chunks.

Eggs: Using a large egg at room temperature is recommended for better emulsion, which helps create a smooth and consistent dough. If you don’t have a large egg, you can substitute with 2 egg yolks.

Cadbury Eggs: I use mini creme eggs in this recipe, but solid chocolate mini eggs also work well. You can also try other small chocolate candies like Rolos or mini peanut butter cups. For more information on Cadbury Creme Eggs, you can visit the official Cadbury website.

4. How to Make Creme Egg Stuffed Chocolate Chip Cookies

Here’s how to bring these delightful creme egg stuffed chocolate chip cookies to life, step by step.

Get Started

In a large bowl, whisk together the all purpose flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed.

Cream the Butter and Sugar

In another large bowl, using a stand mixer or hand mixer on medium-low speed, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until smooth and creamy, about 1-2 minutes.

Add the Egg and Vanilla

Beat in the large egg and vanilla extract until smooth. Make sure the egg is fully incorporated for a consistent dough.

Combine Wet and Dry

Turn the speed down to low and gradually beat in the flour mixture. Add the semisweet chocolate chips.

Stuff the Cookies

Using a #40 cookie scoop or by hand, measure out 1 1/2 tablespoons of dough, flatten it, then wrap it around one mini egg. Make sure it’s sealed all the way around to prevent leaks during baking. If the dough gets too warm and sticky, chill the dough for 15 minutes then try again.

Chill the Dough

Repeat with the remaining eggs. Refrigerate the dough balls for 1 hour or until firm. This step is crucial for preventing the cookies from spreading too thin.

Freeze for Later (Optional)

At this point, if you don’t want to bake all of the cookies at once, transfer the now-firm cookie dough to a freezer-proof bag and freeze for up to 3 months.

Bake the Cookies

Preheat the oven to 350F. Have 2 ungreased cookie sheets ready or line with parchment paper.

Bake 10-12 minutes or until brown and firm. Keep an eye on them to ensure they don’t overbake.

Cool for 5 minutes on the tray before carefully removing to a cooling rack. Serve warm or cool completely.

5. Why Chilling the Dough is Crucial

Chilling the dough is essential for these creme egg stuffed chocolate chip cookies. Chilling solidifies the butter, which prevents the cookies from spreading excessively during baking. This results in thicker, chewier cookies with a perfect round shape. Chilling also allows the flavors to meld together, enhancing the overall taste. Aim for at least 1 hour of chilling time, or until the dough is firm to the touch. This is especially important when using browned butter, as it tends to be softer than regular butter. For another recipe where chilling dough is key, consider these Chocolate Crinkle Cookies with Brown Butter.

6. Pro Tips & Troubleshooting

Here are some tips to help you bake the perfect creme egg stuffed chocolate chip cookies:

Pro Tips

Ensure the cookie dough completely seals the egg to prevent leaks during baking.

Chill the dough thoroughly to prevent excessive spreading.

Use a cookie scoop for uniform size and even baking.

Browning the butter: Watch carefully, so it doesn’t burn. It should smell nutty and fragrant.

Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents them from breaking.

For a richer flavor, use high-quality chocolate chips or chopped chocolate.

If the dough is too sticky to handle, add a tablespoon of flour at a time until it reaches a workable consistency.

Common Mistakes to Avoid

Not chilling the dough enough will cause the cookies to spread too thin.

Overbaking the cookies will result in dry and brittle cookies.

Using butter that is too warm will affect the cookie’s texture and cause them to spread.

Not sealing the creme egg properly will cause it to leak during baking. If leakage occurs, use slightly more dough.

Overmixing the dough will result in tough cookies.

Forgetting to preheat the oven can lead to uneven baking.

Using old baking soda can prevent the cookies from rising properly.

7. Serving & Storage

Here’s how to best enjoy and store your creme egg stuffed chocolate chip cookies.

Serving Ideas

Serve warm or cooled completely, depending on your preference.

Pair with a glass of cold milk or a cup of coffee.

Garnish with a sprinkle of sea salt or powdered sugar for an extra touch of sweetness.

Serve as part of an Easter dessert platter alongside other festive treats.

Storage and Make-Ahead

Storing Baked Cookies: Store in an airtight container at room temperature for up to 3 days.

Freezing Cookie Dough: Freeze cookie dough balls in a freezer-safe bag for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

Freezing Baked Cookies: Freeze baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

8. Conclusion

These Creme Egg Stuffed Chocolate Chip Cookies are a delightful treat that combines the comforting flavors of chocolate chip cookies with the gooey surprise of a creme egg center. The unique browned butter twist adds a nutty depth that elevates these cookies to bakery-level deliciousness. This recipe is straightforward and achievable, making it perfect for both experienced and novice bakers. Don’t hesitate to try variations with different chocolate chips or candy fillings to make it your own. Share this recipe with your friends and family, or explore other cookie recipes on my blog for more baking inspiration! Speaking of Easter baking, if you’re looking for another festive treat, why not try these Rice Krispies Easter Egg Treats?

9. FAQ

Here are some frequently asked questions about making creme egg stuffed chocolate chip cookies:

What are Cadbury creme eggs and what other varieties are available?

Cadbury creme eggs are chocolate eggs filled with a sweet, fondant-like filling that mimics the texture of egg yolk and white. Besides the classic creme egg, there are also caramel eggs and other seasonal variations.

Can I make these cookies with other types of candy besides Cadbury eggs?

Yes, you can substitute Cadbury eggs with other small candies like Rolos, mini peanut butter cups, or even caramel squares.

How do I prevent the creme eggs from leaking out of the cookies during baking?

The key is to ensure the dough completely seals the creme egg. Use enough dough to fully encase the egg, and pinch the seams to close any gaps. Chilling the dough also helps prevent leakage.

What’s the best way to store these cookies?

Store baked cookies in an airtight container at room temperature for up to 3 days to maintain their freshness.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding a few minutes to the baking time. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving.

How can I adjust the recipe for high altitude baking?

High altitude baking often requires adjustments to prevent cookies from spreading too thin or becoming dry. Try reducing the amount of sugar by a tablespoon or two, and increase the flour by a tablespoon. You may also need to reduce the baking time slightly.

Why is it important to chill the dough?

Chilling the dough solidifies the butter, which prevents excessive spreading during baking. It also allows the flavors to meld together, resulting in thicker, chewier, and more flavorful cookies. If you enjoy baking with unique techniques, check out my recipe for Strawberry Shortcake Cookies!
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