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Creme Egg Cookies

Indulgent cookies filled with molten Creme Eggs for a sweet treat that's perfect for sharing.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 cookies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 115 g unsalted butter, softened 1/2 cup
  • 160 g light brown sugar 3/4 cup, packed
  • 40 g granulated sugar 3 tbsp
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 290 g plain flour 2 1/3 cups
  • 1/2 tsp bicarbonate of soda baking soda
  • 1 tsp salt use 1/2 tsp if you prefer less salt
  • 80 g chocolate chips 1/2 cup, mix of milk and dark
  • 80 g Mini Eggs chopped, roughly 1/2 cup
  • 6 pieces creme eggs chilled or frozen

Method
 

Preparation
  1. Chill or freeze the creme eggs for at least 1 hour.
  2. In a bowl, cream softened butter with both sugars until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Sift in flour, bicarbonate of soda, and salt. Fold in with a spatula until just combined.
  5. Add chopped Mini Eggs and chocolate chips.
  6. Divide the dough into 6 portions. Wrap larger dough around a frozen creme egg, using the smaller piece to seal it completely.
  7. Place the dough balls on a tray and freeze for at least 1 hour (3+ hours preferred).
Baking
  1. Preheat the oven to 180C (160C fan) / 350F.
  2. Bake frozen dough balls on a lined tray for 12 minutes.
  3. Let cookies cool on the tray for at least 20 minutes.

Notes

Serve warm with a dusting of cocoa or flaky sea salt. Store in an airtight tin at room temperature for up to 3 days or freeze individually for longer storage.