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Creme Egg® cookies

Chocolate orange Creme Egg® cookies on a plate next to two cups of tea

Creme Egg® cookies

Name: Creme Egg® cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8
Ingredients: 8 Cadbury Creme Eggs®; 120g unsalted butter softened; 60g light brown soft sugar; 60g dark brown soft sugar; 100g granulated sugar; 1 tsp vanilla extract; 1 large orange zested (optional; see tip below); 2 eggs; 270g plain flour; 30g cocoa powder; 2 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp sea salt flakes; 100g dark chocolate finely chopped

Lucy Cottle

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Serves 8

Easy

Prep: 30 mins

Cook: 12 mins

plus 2 hrs freezing, at least 2 hrs chilling and cooling

A star rating of 5 out of 5.4 ratingsRate

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Use a sweet shop favourite in these American-style double-chocolate cookies with a gooey centre. They'll go down a treat at Easter

Freezable (unbaked dough balls only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

8 Cadbury Creme Eggs®
120g unsalted butter

softened
60g light brown soft sugar
60g dark brown soft sugar
100g granulated sugar
1 tsp vanilla extract
1 large orange

zested (optional; see tip below)
2 eggs
270g plain flour
30g cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt flakes
100g dark chocolate

finely chopped

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Nutrition: Per serving

kcal623
fat27g
saturates16g
carbs84g
sugars51g
fibre4g
protein9g
salt1.4g

Method

step 1

Unwrap the Creme Eggs®, put in a freezerproof container and freeze for at least 2 hrs. You can do this up to two days in advance. It's important you don't skip this step, as it will ensure the Creme Eggs® don't explode during baking.
step 2

Beat the butter and all the sugars together using an electric whisk for 2-3 mins until well combined (or do this in a stand mixer). Add the vanilla extract and orange zest, then beat in the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again. Sift the flour and cocoa into the bowl, followed by the baking powder, bicarbonate of soda and sea salt, then beat until just combined. Stir in the chopped chocolate.
step 3

Line a baking tray with baking parchment. Roll the dough into eight equal-sized balls (about 90g each) using dampened hands. Arrange on the tray and chill for 1-2 hrs.
step 4

Remove the Creme Eggs® from the freezer. Working quickly, roughly flatten a dough ball in your hand, put a Creme Egg® in the middle and form the dough around it to enclose. Repeat with the remaining, then chill for 1 hr. At this stage, the dough balls will keep frozen for up to three months (see tip below).
step 5

Heat the oven to 200C/180C fan/gas 6. Line two large baking trays with baking parchment and arrange the cookies on it with at least 4cm between them. Bake for 10-11 mins until they have spread slightly but are still very thick. Cool on the tray for 15 mins, then serve slightly warm. Will keep for up to two days in an airtight container.

Recipe tips

If you prefer, you can omit the orange zest from the recipe.

If you don’t want to bake the cookies immediately, you can freeze the dough balls and bake from frozen when needed, adding 2 mins to the cooking time.

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A star rating of 5 out of 5.4 ratings

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