I learned something new recently. I like Cadbury creme eggs.
I’ve always enjoyed Easter-themed candy. I’m a pretty visual person and I love pastel and spring colors so I eat twice as much Easter holiday candy just because everything is wrapped in pretty spring colors or come in cute egg form.
Until this year, I’ve always stayed away from those Cadbury creme eggs. I’m not sure when or why, but I was under the impression that I didn’t like them. However, I saw a couple of dessert recipes using Cadbury eggs and suddenly I wanted to try one.
Well I really ended up enjoying them, which maybe isn’t a good thing because they are so sweet and a little expensive. It was hard to part with them do a test run of these cookies, but luckily they worked.
I was worried that the eggs would just melt into a puddle during baking, but they remained relatively intact, just more squished. You can still see the yolk though.
I searched for smaller cadbury eggs to make these, but I could only find regular cadbury eggs and mini eggs which were pure chocolate with no filling. So for these cookies, I cut the cadbury eggs in half. I made sure that when I wrapped it in dough, the open half would face to the side rather than up or down, so that when someone bites in, they see the yolk center.
The chocolate chip cookies are soft and fluffy and the eggs present a nice surprise. This may be my favorite Easter themed treat I made recently.
Cadbury Creme Eggs Stuffed Chocolate Chip Cookies
Chocolate chip cookies get an Easter-themed upgrade with Cadbury eggs that are baked inside the cookies.
- 3/4 cup unsalted butter room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Easter M&Ms
- about 6 regular sized cadbury creme eggs
Cream the butter and sugars together on medium speed until fluffy and light in color in stand mixer. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the m&ms. Chill dough for 1 hour.
After the dough is chilled, line two cookie sheets with silpat mats. Preheat oven to 350°F. Cut eggs in half with a sharp knife.
Take about four tablespoons of dough and flatten dough with hands. Place egg inside dough. Make sure to wrap the dough around the egg so that the egg’s open yolk portion faces is on its side (so that when the person bites in, the yolk is exposed). Make sure dough is completely sealed around egg and dough is thick enough so that the inside won’t seep through. Press a few additional m&ms on surface of dough ball if desired.
Bake the cookies for 10-11 minutes, until barely golden brown around the edges. Remove and let cool on the cookie sheets. Do not try to remove before they are finished cooling or cookies may break.