Indulge in these rich, triple chocolate cookies, each one hiding a gooey Creme Egg surprise inside. With a crisp edge and a soft, molten center, they’re the ultimate Easter treat—or a decadent dessert for any chocolate lover all year round.

Why You’ll Love This Recipe

Features a full Creme Egg in every cookie for a gooey center
Rich, triple chocolate dough with a mix of white, milk, and dark chocolate

Crispy on the edges and chewy in the middle
Perfect for Easter celebrations or gifting
Easy to make ahead and freeze

Show-stopping, crowd-pleasing dessert
Great for kids and chocolate lovers alike
Fun baking project with impressive results

ingredients

12 large Creme Eggs, frozen solid
115 g unsalted butter, softened
175 g light brown sugar

1 teaspoon vanilla extract
1 medium egg
235 g plain flour

40 g cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon salt

1 tablespoon cornflour
200 g finely chopped chocolate (white, milk, and dark mix)

directions

Prepare the Creme Eggs:
- Place Creme Eggs in the freezer and freeze until solid, at least 1 hour.
Make the Cookie Dough:
- In a large bowl, beat the softened butter and brown sugar until fluffy.
- Add vanilla extract and egg, then beat until smooth.
- In another bowl, whisk together flour, cocoa powder, bicarbonate of soda, salt, and cornflour.
- Gradually mix dry ingredients into the wet mixture to form a dough.
- Stir in the chopped chocolate until evenly combined.
Assemble the Cookies:
- Preheat oven to 220°C (200°C fan).
- Line two baking trays with parchment paper.
- Divide the dough into 12 equal portions.
- Flatten each into a disc and place a frozen Creme Egg in the center.
- Wrap dough completely around the Creme Egg, sealing it well.
- Place the cookie balls on the trays with space between for spreading.
Bake the Cookies:
- Bake for 9–10 minutes, until edges are set but centers are soft.
- Let cool on trays for a few minutes before transferring to a wire rack.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour 40 minutes

Servings: 12 cookies
Calories: 350 kcal per cookie

Variations

Mini Version: Use mini Creme Eggs and make smaller cookies

Add Nuts: Mix chopped hazelnuts or pecans into the dough for crunch
Swap the Filling: Use caramel-filled eggs or peanut butter cups instead
Extra Chocolate: Press extra chocolate chunks on top before baking

Festive Flair: Add pastel or themed sprinkles to the dough for holidays

storage/reheating

Room Temp: Store in an airtight container for up to 4 days
Freeze: Freeze unbaked stuffed dough balls for up to 2 months

Reheat: Warm in the microwave for 10–15 seconds for a gooey center
Baked Storage: Baked cookies can also be frozen for up to 1 month

FAQs

Can I use mini Creme Eggs instead of large ones?

Yes, just reduce the cookie dough amount for each cookie and watch the bake time.

Why freeze the Creme Eggs before baking?

Freezing prevents them from melting too quickly and leaking during baking.

Can I use store-bought cookie dough?

You can, but homemade dough gives better structure and flavor.

Do I need to chill the dough before baking?

It’s not required, but you can chill the dough for extra thickness and control.

Can I make these cookies gluten-free?

Yes, just use a 1:1 gluten-free flour blend suitable for baking.

What’s the best way to keep the center gooey?

Bake just until edges are set—don’t overbake or the center will firm up.

Can I make the dough in advance?

Yes, the dough can be stored in the fridge for up to 48 hours before baking.

How do I know when the cookies are done?

The edges will be set and the centers still soft—they’ll continue to firm up as they cool.

What kind of cocoa powder should I use?

Use unsweetened cocoa powder for the richest flavor.

Can I stuff these with other Easter candies?

Definitely! Try caramel eggs, truffle eggs, or even marshmallow eggs.

Conclusion

These Decadent Creme Egg Stuffed Cookies are the perfect indulgent treat for Easter and beyond. Rich, chocolatey, and filled with a surprise molten center, they’re a guaranteed hit with anyone who loves sweets. With simple steps and a little prep, you’ll have bakery-worthy cookies ready to wow your family and friends.

Decadent Creme Egg Stuffed Cookies

Author: Chef Clara

Total Time: 1 hour 40 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Triple chocolate cookies stuffed with gooey Creme Eggs—an indulgent Easter treat with a molten center. Perfect for festive chocoholics! (

Ingredients

Scale

12 large Creme Eggs, frozen solid

115 g unsalted butter, softened
175 g light brown sugar
1 tsp vanilla extract

1 medium egg
235 g plain flour
40 g cocoa powder

½ tsp bicarbonate of soda
½ tsp salt
1 tbsp cornflour

200 g chopped chocolate (white, milk, and dark mix)

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Instructions

Freeze Creme Eggs: Freeze Creme Eggs solid for at least 1 hour.
Make Dough: Beat butter and sugar until fluffy. Mix in vanilla and egg. In another bowl, whisk dry ingredients. Combine wet and dry, then stir in chopped chocolate.

Assemble Cookies: Preheat oven to 220°C (200°C fan). Line trays. Divide dough into 12 portions, flatten each, and wrap around a frozen Creme Egg. Seal completely.

Bake: Place on trays, spaced out. Bake for 9–10 minutes until edges are set. Cool slightly on tray, then transfer to wire rack.

Notes

Freezing the Creme Eggs ensures the center stays gooey post-bake.
Cookies may look soft when removed—they’ll firm up as they cool.

For extra flair, drizzle with melted chocolate or sprinkle with sea salt.

Prep Time: 30 minutes
Cook Time: 10 minutes + Freezing Time: 1 hour
Category: Dessert

Method: Baking
Cuisine: American