Soft, chewy chocolate chip cookies filled with a mini Cadbury Creme Egg — the perfect, easy Easter bake.
Hello everyone — it’s been a while. I’ve had a rough few weeks recovering from a painful ear infection, but I’m finally able to stand long enough to bake and photograph again. To celebrate being back in the kitchen, I made these Creme Egg Filled Cookie Cups and I’m excited to share them with you.
The infection came out of nowhere and was intense. I spent days in pain, sleeping propped up because lying down increased the pressure. At one point my eardrum burst, which was distressing, and it took several days of antibiotics before I started to feel any relief. I’m still not fully healed, but the worst of the swelling and pressure has gone and I have a follow-up with my doctor soon.
Now, back to Easter baking! I love this time of year — chocolate is a good reason, and it also means my birthday is near. I’ve been enjoying the new Galaxy Golden Eggs (gold-dusted chocolate with honeycomb) and might experiment with them soon, but for this recipe I stuck with a classic: Cadbury Creme Eggs.
I used my favourite chocolate chip cookie dough, pressed it into a muffin tin to form little cups, and nestled a mini Creme Egg into the centre of each before baking. The result is a slightly risen, lightly golden cookie that remains soft and gooey in the center with an oozing Creme Egg filling.
One straight from the oven is pure heaven: chewy cookie, melty chocolate chips and a molten Creme Egg middle. Be careful — the filling gets very hot! If you love cookies and Creme Eggs, these are an easy, irresistible Easter treat.
Creme Egg Filled Cookie Cups
Annie S
10
12
22
12
Ingredients
- 1 1/2 cups (210g) plain flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda (baking soda)
- Pinch of salt
- 1 cup (175g) milk chocolate chips
- 1 1/4 sticks (140g) unsalted butter, at room temperature
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) caster sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 12 mini Cadbury Creme Eggs
Instructions
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Preheat the oven to 180°C (350°F). Spray a 12-hole muffin tin with cooking spray.
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In a medium bowl combine the flour, cornflour, bicarbonate of soda, salt and chocolate chips. Toss so the chocolate is coated in the flour mixture. Set aside.
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Cream the butter and both sugars in a large bowl or stand mixer on medium-high speed for 2–3 minutes until light and fluffy.
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Add the egg and vanilla, scraping down the bowl as needed, and mix on medium until fully incorporated.
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Add the flour mixture and mix on low–medium speed until a soft dough forms.
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Place about 2 tablespoons of dough into each prepared muffin hole and press to form an even layer. Each hole should be roughly half full.
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Press a mini Creme Egg into the centre of each cookie cup, pushing down so the dough covers about a quarter of the egg.
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Bake for 12–14 minutes, until risen, lightly golden and still soft in the centre. The tops will look matte in the oven light.
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Allow to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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Store cooled cookie cups in an airtight container at room temperature for up to 5 days.
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Serve warm for an extra gooey centre, or microwave for about 20 seconds before serving.
Whether you split your Creme Egg, nibble the top first, or bite straight in, these cookie cups are a fun, indulgent way to celebrate Easter. Enjoy!
