These Creme Egg Chocolate Cookies are easy and delicious chunky chocolate cookies, packed with chocolate chips and a gooey Creme Egg half in the middle. You add the Creme Egg as soon as the cookies come out of the oven, so it melts into the cookie giving a delightfully gooey result when they are enjoyed warm! They're so yummy for Easter time, or any time you have a chocolate Creme Egg craving.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I used unsalted butter for this recipe, a baking spread will work but butter is nicer!
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
- I used milk chocolate chips in the cookies, you could use dark or white chocolate, or omit them entirely if your prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creme Egg Chocolate Cookies
To make the cookie dough, mix together the butter, light brown sugar and caster sugar. Then mix in the vanilla extract and egg. Next, mix in plain flour, cocoa powder, salt, bicarbonate of soda and baking powder. Finally, mix in the milk chocolate chips.
Roll the dough into balls with your hands, then flatten them a little and place them onto lined baking trays. Chill for 30 minutes. Then bake them for 12 minutes, as soon as you take them out of the oven, push half a Creme Egg into each cookie. Leave to cool on the trays.
For the full recipe with measurements, head to the recipe card at the end of this post.
Do you have to chill the cookies before baking them?
I prefer to chill them before baking for thicker cookies, especially because Creme Eggs are quite deep, so they sink into the cookie better when it's thicker. If you're in a rush, you can bake them straight away too.
How do you get perfectly round cookies?
As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.
How should the cookies be stored and can they be frozen?
You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
How do you cut Creme Eggs in half?
The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them, or you can eat them!
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making these cookies and will give the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookies. I recommend the block style ones such as Flora Plant or the Stork Baking Block. You will also need to use a dairy free alternative to Creme Eggs, such as Mummy Meagz. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Creme Egg Chocolate Cookies:
- Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
- This recipe makes 14 good sized cookies, but if you want bigger cookies you could divide the mixture into 12 or less instead.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Baking trays
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Round cutters
- Dark chocolate
- Creme Eggs
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More Creme Egg recipes...
Creme Egg Chocolate Cookies
Ingredients
For the cookies
- 125 g Butter softened, unsalted
- 125 g Light brown soft sugar
- 75 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- 35 g Cocoa powder
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 200 g Milk chocolate chips
For decoration
- 7 Creme Eggs cut in half
Instructions
- Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
- Add the egg and vanilla extract and mix in
- Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt (you can mix them together in a separate bowl first if you like) and mix them in until just combined
- Then mix in the milk chocolate chips briefly, just to evenly distribute them
- Divide the dough into portions, I weighed the dough out to make each cookie an equal size
- Roll the dough portions into balls using your hands, place them on either a lined baking tray, or into a tupperware container lined with baking paper. Chill them in the fridge for 30 minutes
- Meanwhile, pre-heat your oven to 180C Fan/400F/Gas Mark 6
- After the 30 minutes is up and your oven is pre-heated, place the dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the fridge and bake the cookies in batches
- Bake the cookies for 12 minutes, remove from the oven and immediately push half of a Creme Egg gently into each one, then leave to cool on the trays for at least 10 minutes before moving to a cooling rack
- Store leftovers in an airtight container and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I used unsalted butter for this recipe, a baking spread will work but butter is nicer!
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
- I used milk chocolate chips in the cookies, you could use dark or white chocolate, or omit them entirely if your prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Aisha
I made these yesterday and they were delicious! My Mum who isn't the biggest fan of chocolate also enjoyed them and had a second one. That is how you know that something definitely tastes good! 😋 thank you for this amazing recipe Kat.
thebakingexplorer
Thanks so much for your lovely feedback Aisha!!
Deborah
You can never have too much Chocolate! These look sublime, fudgy, chocolatey and totally indulgent! Divine! If I want larger cookies say 8 or 9 and I know there is carry over cooking when taken out of the oven, how long would you suggest baking for? Thinking 12 minutes! Hope you can advise / recipe test!🤣😋🐣. Thanks Kat.