I have a confession to make. These Creme Egg Cookies have turned me into a cookie addict, and I’m not ashamed to admit it!
I’ve started coming up with weird and wonderful recipes at home that even my family is a little slow to try. Stuffing something tasty with something tasty ticks all the boxes for me, and now I want to share where it all started with you, too.
These Creme Egg Cookies are a great Easter treat, but that’s only a secondary reason for making them. The main reason is that they are one of the most indulgent and decadent things we’ve had the pleasure of tasting, and we think you’ll love them!
What are Creme Egg Cookies?
You might think Creme Egg Cookies are just tasty biscuits with bits of Cadbury’s famous Easter treat in them. Oh no.
When we make Creme Egg Cookies, we do it properly. This recipe uses our excellent Mini Egg Cookie recipe for the dough and adds double the chocolate and a whole creme egg.
Not a mini one, not bits of one. A whole Creme Egg!
What would be the point of Creme Egg Cookies if we didn’t go the whole hog? Or, in this case, the entire egg!
Where do Creme Egg Cookies come from?
We’re sad to say we didn’t invent Creme Egg Cookies; there have been a few around for a while. But by amending our own dough recipe, we’ve come up with something so moreish you’ll reach for more than one, but so indulgent and decadent you’ll have to stop yourself! Trust me, two-in-one sitting is a step too far!
As for the concept of fantastically tasty large cookies, we took inspiration from the fabulous Levain Bakery cookies in NYC. They make wonderfully chunky cookies, making New York, in our humble opinion, the home of the oversized cookie. We hope we’ve done them proud with our nod towards what they have been doing over the water since 1995.
Why are they called Double Chocolate Creme Egg Cookies?
Not only do our Creme Egg Cookies have the joy of a Creme Egg at their heart, but they also have cocoa and roughly chopped milk chocolate to ramp up that chocolate experience.
Technically, including the Creme Egg milk chocolate casing, they’re triple chocolate, but we didn’t want to be greedy!
Why make your own Creme Egg Cookies?
In the lead-up to Easter, when Creme Eggs are available, more than enough chocolate is floating around. But that’s just your average chocolate. These Creme Egg Cookies are something a little bit special.
Think of them as cookies for adults. Like a 10,000-piece jigsaw of The White Album by The Beatles, they’re not recommended for kids!
Alright, that may be extreme. What I mean to say is that these Creme egg cookies are enough of a treat on their own not to be handed out willy-nilly, but who doesn’t deserve a treat from time to time?
Why make your own Creme Egg Cookies? Because you deserve a treat!
Are Mini or full Creme Eggs best?
You can make Creme Egg Cookies with the smaller mini eggs that are available, either with less dough or just with less filling. But for us, the pure joy of a Creme Egg Cookie is the fact that there is a whole egg tucked inside, waiting to ooze out deliciously when bitten into.
When it comes to cookies, go big or go home!
Why Freeze Your Creme Eggs?
Freezing the Creme Egg allows the egg to keep its shape during baking. The hardening of the chocolate means it doesn’t melt as quickly and survives the heat of the oven long enough for the cookies to bake properly.
Why Freeze Your Double Chocolate Creme Egg Cookie
We freeze or at least chill our dough to ensure that any ingredients, including the butter, chocolate, and the egg itself, don’t melt in the oven. This causes less spreading and a softer centre.
It’s also helpful because you can make enough dough for a batch of cookies, add the eggs, and then freeze them. This means you can make individual Creme Egg Cookies as and when required.
Things you’ll need to make Double Chocolate Creme Egg Cookie
- Large Baking Tray(s)
- Muffin tins
- Baking Paper
- Stand Mixer/Electric Beater or a good old wooden spoon
- Large Mixing Bowl
- Scales
- Measures
- Large knife
- Chopping board
Ingredients for Double Chocolate Creme Egg Cookie
Yield: 8 cookies
Prep time: 20 minutes
Baking time: 10-12 minutes
Freezing time: at least 1 hour
- 285g Flour
- 150g Milk chocolate (cooking)
- 120g Light Brown sugar
- 65g Cocao
- 50g Caster sugar
- 120g Unsalted butter (Room temp)
- 1 Large egg
- 1 Tsp Vanilla Essence
- 1/4 tsp salt
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 8 Full-size Creme Eggs
How to make Double Chocolate Creme Egg Cookie – Step-by-step method
Pop your Creme Eggs into the freezer, ideally for at least an hour.
Add the sugars and room-temperature butter to the bowl of your mixer and mix at a medium speed until smooth and creamy-looking. Depending on your butter temperature, this can take 3 minutes or so. You can do this by hand if you like.
Next, add the vanilla extract and egg. Mix once more until nicely combined.
Add the flour, baking powder, baking soda, salt, and cocoa. Mix once more, increasing the speed slowly, until a thick, heavy cookie dough forms. This should smell amazing!
Chop your cooking chocolate roughly into thin chunks. We do this by keeping the bar whole and slicing from one end to the other, but it can also be broken up in a bag with some strong hits from a rolling pin.
Add the chocolate to your dough and mix. Try to make sure the chocolate is as evenly spread through the dough as possible with a minimum of mixing. You don’t want to overwork the dough at this stage.
Weigh your dough and divide it into equal parts. We usually aim for around 100g per cookie.
Take your Creme Eggs out of the freezer.
With one portion of cookie dough, flatten it gently in your hand. You’re aiming for a circle of dough large enough to be able to wrap your egg in.
Unwrap your Creme Egg and place it on the flattened dough. I do this in the palm of my hand, folding the edges of the dough up, surrounding the egg on each side.
Slowly work the dough up and around the egg, making sure to seal it in, closing all gaps.
Roll the dough gently between your hands, creating a ball of dough with no cracks or gaps in the egg visible.
Pop your individual Creme Egg cookies in your muffin tin for safe keeping and to prevent them from rolling about. Repeat this process until you have used all of your dough.
Chill your dough in the freezer for at least one hour before cooking. About five mins before the hours are complete, turn your oven on and preheat to 200 degrees C (fan-assisted).
Place a sheet of parchment or baking paper on a large baking tray. Space the frozen cookies evenly, leaving enough gaps to prevent spreading.
They shouldn’t spread too much, but if your dough has any weaknesses, you may have some creme egg leakage.
For this reason, we tend to do four or six at a time, but you can squeeze eight on a tray if you’re careful.
Place the tray in the oven and set a timer for ten minutes. Once the time has passed, check your cookies.
You are looking to see if they have cooked through; however, due to the colour of the dough, this can be a little tricky. Watch out for any darkening on the edges; this means they are close to being overdone. If pressed, they should be very squashy, with a raw feel, but a gentle crispness forming on the outside. Don’t press them too hard!
If you’re concerned, leave them in a little longer, but we suggest checking them every minute to ensure they don’t catch.
Once done, remove the cookies from the oven and leave them to stand on the baking tray for ten minutes. This allows what will feel like very soft cookies to harden up on the outside.
After ten minutes, gently remove the cookies from the baking tray and place them on a cooling rack. This allows the underside of the cookies to harden, too.
It seems like a drawn-out process, but it’s worth it, trust me.
These cookies are best served warm, but you do have to let them stand first to let them crisp up, otherwise it’s just too messy! We learnt this the hard way. Even straight off the rack will be particularly soft and gooey!
Store any you don’t eat straight away in an airtight biscuit tin with a bit of parchment paper in the bottom.
To recreate that fresh out of the oven taste, pop cold ones in the microwave for 5-10 seconds. This will ensure your Creme Egg is nice and soft without affecting the taste of the cookie as a whole.
If you don’t intend to bake your cookies straight away or would instead cook them individually at a later date, you can freeze them for future gooeyness.
After your chilled Creme Egg Cookies have been in the freezer for an hour, simply place them in a sealed container, marking the date you made them and, if you make a lot of cookies, which type they are! These will keep for at least a month; just watch the cooking time if you’re only baking one.
And that, as they say, is that. All we have to do now is ask the question,
“How do you eat yours?”
Speak soon,
Phil & Sonja
Other Confectionary-Inspired Sweet Treats:
- Easy Mini Egg Cookie Bar Traybake
- Easy Scottish Rocky Road Recipe
- The Most Excellent NYC Mini Egg Cookies Recipe
- Mars Bar Slice – A Super Easy Traybake Recipe
- No-Bake Malteser Traybake Recipe
Double Chocolate Creme Egg Cookies
Double Chocolate Creme Egg Cookies are simply delicious. Decadent chocolate cookie dough wrapped tightly around a deliciously gooey whole creme egg. Indulgent and extraordinary, these are genuinely cookies for adults.
Ingredients
- 285g Flour
- 150g Milk chocolate (cooking)
- 120g Light Brown sugar
- 65g Cocao
- 50g Caster sugar
- 120g Unsalted butter
- 1 Large egg
- 1 Tsp Vanilla Essence
- 1/4 tsp salt
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 8 Full-size Creme Eggs
Instructions
- Pop your Creme Eggs into the freezer, ideally for at least an hour.
- Add the sugars and room-temperature butter to the bowl of your mixer and mix at a medium speed until smooth and creamy-looking.
- Depending on your butter temperature, this can take 3 minutes or so. You can do this by hand if you like.
- Next, add the vanilla extract and egg. Mix once more until nicely combined.
- Add the flour, baking powder, baking soda, salt, and cocoa.
- Mix once more, increasing the speed slowly, until a thick, heavy cookie dough forms. This will smell amazing!
- Chop your cooking chocolate roughly into thin chunks. We do this by keeping the bar whole and slicing from one end to the other, but it can also be broken up in a bag with some strong hits from a rolling pin.
- Add the chocolate to your dough and mix. Try to make sure the chocolate is as evenly spread through the dough as possible with a minimum of mixing. You don't want to overwork the dough at this stage.
- Weigh your dough and divide it into equal parts. We usually aim for around 100g per cookie.
- Take your Creme Eggs out of the freezer.
- With one portion of cookie dough, flatten it gently in your hand. You're aiming for a circle of dough large enough to be able to wrap your egg in.
- Unwrap your Creme Egg and place it on the flattened dough. I do this in the palm of my hand, folding the edges of the dough up, surrounding the egg on each side.
- Slowly work the dough up and around the egg, making sure to seal it in, closing all gaps.
- Roll the dough gently between your hands, creating a ball of dough with no cracks or gaps in the egg visible.
- Pop your individual Creme Egg cookies in your muffin tin for safe keeping and to prevent them from rolling about. Repeat this process until you have used all of your dough.
- Chill your dough in the freezer for at least one hour before cooking. About five mins before the hours are complete, turn your oven on and preheat to 200 degrees C (fan-assisted).
- Place a sheet of parchment or baking paper on a large baking tray.
- Space the frozen cookies evenly, leaving enough gaps to prevent spreading. They shouldn't spread too much, but if your dough has any weaknesses, you may have some creme egg leakage.
- For this reason, we tend to do six at a time, but you can squeeze eight on a tray if you're careful.
- Place the tray in the oven and set a timer for ten minutes. Once the time has passed, check your cookies.
- You are looking to see if they have cooked through; however, due to the colour of the dough, this can be a little tricky. Watch out for any darkening on the edges; this means they are close to being overdone. If pressed, they should feel very squashy, with a raw feel, but a gentle crispness forming on the outside.
- If you're concerned, leave them in a little longer, but we suggest checking them every minute to ensure they don't catch.
- Once done remove from the oven and leave to stand on the baking tray for 10 minutes. This allows what will feel like very soft cookies to harden up on the outside.
- After ten minutes, gently remove them from the baking tray and place them on a cooling rack. This allows the underside of the cookies to harden up, too.
- It seems like a drawn-out process, but it's worth it, trust me.
- These cookies are best served warm, but you do have to let them stand first to let them crisp up, otherwise it's just too messy! We learnt this the hard way.
- Even straight off the rack will be particularly soft and gooey!
Store any you don't eat straight away in an airtight biscuit tin with a little parchment paper in the bottom.