Classic chocolate chip cookies stuffed with mini creme eggs makes an easy treat for Easter.
Easter is probably my favorite holiday when it comes to candy. Chocolate bunnies, marshmallow peeps, red and yellow jelly beans, and my absolute favorite – Cadbury Creme Eggs. There is something magical about a chocolate egg with that sweet creamy center. A few years ago, I discovered that they started making mini creme eggs to go along with their cousin, solid chocolate mini eggs. I knew I wanted to stuff the mini eggs into cookies, and what better dessert than two of my favorites combined – Creme Egg Stuffed Chocolate Chip Cookies. Take your classic cookie dough recipe, wrap it around mini eggs, and bake. Soon you’ll have a treat that even the Easter bunny can’t top.
Stuffing candy into cookies is nothing new. I’ve done it with peanut butter cups and caramel squares. I chose the mini creme eggs because I like them better, but you can absolutely use the solid chocolate mini eggs as well. If you happen to run out of mini eggs, you can use your favorite chocolate candy on hand.
The key to these cookies is making sure the butter and dough aren’t too warm. I made the mistake of letting my butter sit out too long for the first batch. For best results, cut a stick of butter into tablespoon pieces then let sit at room temperature for 30 minutes. You’ll also want to make sure the cookie dough completely seals the egg.
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup semisweet chocolate chips
- 12 mini creme eggs, unwrapped
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another large bowl, beat together the butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes. Beat in the vanilla and egg. Gradually beat in the flour then add the chocolate chips.
- Take about a tablespoon and a half of dough, flatten it, then wrap it around one mini egg. Make sure it's sealed all the way around. Repeat with the remaining 12 eggs. Chill the dough balls for 1 hour.
- Preheat the oven to 350F. Line a cookie sheet with parchment paper and place the chilled dough on the sheet. Bake 10-12 minutes or until brown and firm. Cool for 5 minutes on the tray before carefully removing to a cooling rack. Serve warm or cool completely.
Source: Adapted from Nestle Toll House recipe
If you like these Creme Egg Stuffed Chocolate Chip Cookies, you may also like these recipes:
Double Peanut Butter Surprise Cookies