It’s Easter and a great excuse to fill my face with chocolate and Creme Eggs (who really needs an excuse!) and to make cookies! These Crème egg cookies are out of this world amazing!
Chunky chocolate cookies are one of my favourite treats but chocolate stuffed cookies are even better! There is nothing more satisfying than biting into a warm cookie with a molten centre, so when you take a bite of these stuffed cookies, you’re going to be in for a real treat!
We are always overloaded with chocolate eggs at Easter time and this is usually a time when I start thinking of all the delicious ways to use leftover Easter eggs. For this Easter recipe, I like to use Mini Creme eggs, which usually come in a multibag. You could use the full size version of a Creme egg, however, I found that it was a little too much and the cookies needed to be much larger in size, but it’s an option if you’re looking to find a recipe for them.
The great thing about this recipe is that it also uses milk chocolate, so you can use up some of those leftover Easter eggs too and what’s even better is that these filled cookies freeze well too!
One of the tricks to making this cookie is to ensure the cookie dough is completely enclosing the mini Creme egg. This stops the cookie filling from escaping before you take a bite. Another tip for making these cookies, is to make sure the Creme eggs are cold, put them in the fridge when you chill your cookie dough. Chilling the chocolate eggs, will help to prevent them from melting too quickly when you bake these delicious stuffed cookies.
These cookies are much better when eaten warm, but they are perfectly good cold too. You won’t experience the melty molten centre when they have cooled down but you can always pop them back in the oven to warm up, just be sure to wrap them in foil so that the outside doesn’t burn.
So are you out and about enjoying the wonders of Easter this weekend? There are always so many great family days to be had at Easter and I for one, will be relishing as many as I can…. especially the chocolate!
I know, I know, Easter isn’t meant to be about Chocolate, in fact, it’s far from it. But I won’t deny that, for me, chocolate is a wonderful addition to this holiday.
The Easter weekend fills my mind with memories of family egg hunts in the garden. Racing around searching every nook of the garden for a special treat. Excitedly filling a little wicker basket to the brim. Such a lovely way to spend time with you family.
I am yet to replicate those childhood memories with the boys, but this shall be the year I do. We may even extend the hunt further afield and go egg hunting in the woods.
There are always so many delicious and imaginative Creme egg recipes around at Easter and I always love them. They are, after all, only here for a small part of the year so you might as well make the most of them.
Chocolate Stuffed Cookies for Easter
The bad news is, that you will definitely miss these cookies for the rest of the year. So I suggest you get your fill of these indulgent cookies while you can. If you have no creme eggs to hand why not try these chilli chocolate cookies or these peanut butter ones.
I am practically handing you an excuse to stuff your face this weekend on a (cookie filled) plate! You can thank me later.
With these filled cookies you also get the added bonus of chocolate chunks mixed throughout the cookie dough too, we’ve also added cocoa powder straight into the ingredients for the cookie dough, making these as chocolatey as can be. If you’d prefer a more plain cookie dough, omit the cocoa powder and add in 30g more flour.
I love to decorate the top with drizzles of chocolate and for this, I use melted white chocolate. I colour half of it with an orange food dye and leave the rest white. This isn’t a necessary step but it sure does make them look great!
Yes you can, while I usually prefer to freeze cookie dough before baking it, these cookies can be frozen once baked and cooled and popped back in the oven wrapped in foil when you fancy a treat. Leave off the chocolate drizzle though, otherwise it will simply melt in the oven and make a mess.
They can be stored in an airtight container for 4 days, you can the reheat them in the oven wrapped in foil.
This ooey gooey deliciousness is too much! I can’t resist. I am off now to dive into the rest of these before the boys realise there are any left!
Easter Surprise Crème Egg Stuffed Chocolate Cookies
- 240 g Plain Flour
- 110 g Butter
- 30 g Cocoa Powder
- 1.5 tsp Baking Powder
- 0.25 tsp Salt
- 2 Eggs
- 180 g Light Brown Soft Sugar
- 1 tbsp Sunflower Oil
- 100 g Milk Chocolate
- 18 Mini Creme Eggs
- 70 g White Chocolate
- Orange Food Colouring
- Mix the sugar and butter together until smooth.
- Sift the flour, baking powder and cocoa powder into the same bowl.
- Add the salt and mix together.
- Add the eggs and oil and mix to form a sticky dough.
- Cut the milk chocolate into chunks and mix through.
- Cover the bowl with clingfilm and place in the fridge, leave to firm up for about 30 minutes.
- Preheat the oven at 170oc (150oc Fan assisted)
- Unwrap the mini eggs and envelope each one separately with a spoonful of the dough until the mini egg is covered.
- Roll each one into a golf ball sized ball and place on a lined baking tray, leaving room between each one to allow them to spread.
- Place in the oven for 12-15 minutes.
- Remove from the oven and allow to sit on the tray until they firm up a little.
- Transfer to a cooling rack and allow to cool completely.
- Once the cookies have cooled. Melt the white chocolate and divide into two separate bowls.
- Add a little orange food colouring to one of the bowls and mix through.
- Using a fork, drizzle the twi different coloured melted chocolate over each cookie and allow to set before serving.