Cadbury creme egg cookies

Easter is just a matter of weeks away, so why not get started on practising those easter treats to share with your friends and/or family?

Today I’m showing you how to make a batch of chunky Cadbury creme egg cookies – these are honestly next level. This recipe is also a great way to use up those creme eggs you have sitting there… Don’t even try telling me that you haven’t been eating them since January this year, I know you’re telling fibs!

The way I have formulated the recipe, you should have around 1 1/2 creme eggs in each cookie, which is perfect. You have half on top and the rest in the cookie – what’s not to like?

Anyway, these cookies are chunky and perfectly baked to ensure you get that perfectly baked texture, studded with milk chocolate chips and chopped creme egg then finished with half a creme egg and drizzled with Cadbury milk chocolate spread. Sound like something you’d like? Get your ingredients ready and dive into this recipe.

Anyway, let’s get started, shall we?

Ingredients:

175g butter.

125g granulated sugar.

225g light brown sugar.

2 eggs.

1 tsp vanilla extract.

400g plain flour.

1 tsp baking powder.

pinch of salt.

250-300g milk chocolate chips.

2-3 creme eggs, roughly chopped.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).

Don’t forget to add in your vanilla.

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips and roughly chopped cream eggs.

Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.

As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, then round it off using a circular cookie cutter and place onto your lined baking tray. Repeat this process until you have no dough left.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Although it may be tempting to eat these straight from the oven, you’ll want to partially finish the cookies off. Simply place half a creme egg on top in the centre and allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

Once fully (or almost full) cooled down, you can finish the cookies off with a drizzle of Cadburys milk chocolate spread and then enjoy them.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.