Cadbury Egg Chocolate Chip (Print View)

Chewy chocolate chip cookies with a creamy Cadbury center offering a rich, gooey surprise.

# Components:

→ 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 - 0.5 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 0.5 teaspoon salt

→ Chocolate

09 - 1.5 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Method:

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 to 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 mixture, stirring just until incorporated without overmixing.
06 - Fold chocolate chips into dough until evenly distributed.
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 egg completely, sealing thoroughly. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12 to 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 Advice:

01 -
  • The surprise element makes people genuinely happy—it's not just a cookie, it's a moment of discovery.
  • They're easier to pull off than they look, which means you'll actually make them again.
  • That balance of crispy edges and chewy centers with creamy egg filling hits every texture craving at once.
02 -
  • Chill those eggs before stuffing or they'll start leaking into your dough while you're working—I learned this the messy way the first time.
  • Don't bake them past golden brown; the real magic happens when the center is still slightly soft and the egg has just started to warm through.
03 -
  • Use parchment paper instead of greasing—it prevents cookies from spreading too much and keeps cleanup easy.
  • If your eggs are room temperature when you stuff them, wrap the dough a little thicker around them to create an insulating layer.
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