Cadbury Egg Stuffed Cookies (Printable)

Soft chocolate chip cookies with a luscious Cadbury Creme Egg center for an indulgent treat.

# What You Need:

→ Dairy & Eggs

01 - 1 cup unsalted butter, softened
02 - 2 large eggs
03 - 2 teaspoons vanilla extract

→ Sugars

04 - 1 cup packed brown sugar
05 - 0.5 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 0.5 teaspoon salt

→ Chocolate

09 - 1.5 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
06 - Fold chocolate chips into the dough.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap dough around egg, sealing completely. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12-14 minutes, or until cookies are golden brown around the edges but still slightly soft in the center.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Insider Tips:

01 -
  • That magical moment when you bite through warm chocolate and hit the gooey surprise center is pure joy.
  • They look impressive enough to share but simple enough that even a rushed weeknight bake works beautifully.
  • Kids and adults lose their minds over them in equal measure, making them the ultimate crowd-pleaser.
02 -
  • If your Cadbury eggs aren't cold enough when you seal them, you'll watch the filling leak out during baking and feel your heart sink a little.
  • The slight underbake is intentional because these cookies continue cooking on the hot pan and firm up as they cool, keeping that chewy texture inside.
03 -
  • Chill your entire dough for 30 minutes before scooping if you have time because it spreads less and bakes more evenly.
  • Double or triple this batch because they freeze beautifully for up to a month, and having them on hand feels like a constant small victory.
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