Cadbury Egg Chocolate Chip (Printable)

Chewy chocolate chip dough surrounds gooey Cadbury Creme Eggs for an indulgent sweet treat.

# What You'll 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 - 1/2 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Chocolate

09 - 1 1/2 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# How To Make It:

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 fully 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 in chocolate chips until evenly distributed throughout 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 the 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • That moment when someone bites in and their eyes go wide because they weren't expecting the creamy egg center hidden inside.
  • You get to feel fancy and creative while basically just doctoring a cookie dough you already know how to make.
02 -
  • That chilled egg center will leak if it's not completely sealed inside the dough, so take an extra few seconds to pinch and press the dough over the top.
  • Pulling these out of the oven slightly underbaked is the secret to that perfect gooey filling and soft cookie texture.
03 -
  • Use a cookie scoop to portion dough evenly; it takes the guesswork out and makes baking time consistent across all your cookies.
  • If your butter isn't fully softened, soften it in ten-second bursts in the microwave rather than melting it, which changes the texture of the final cookie.
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