Cadbury Egg Chocolate Chip (Printable)

Chewy chocolate chip dough hides creamy Cadbury Creme Egg centers in a rich, buttery treat.

# What You'll Need:

→ 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 - 1/2 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Chocolate

09 - 1 1/2 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Step-by-Step Guide:

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 ingredients, mixing just until incorporated.
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 and wrap dough around it, sealing completely. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls on prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12 to 14 minutes, or until edges are golden brown but centers remain slightly soft.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • That shock of warm, creamy Cadbury center when you bite into what looks like a regular chocolate chip cookie is genuinely magical.
  • They're impressive enough to bring to a gathering but simple enough that you won't stress through the whole baking process.
  • The combination of buttery dough and rich chocolate with that smooth egg filling feels indulgent without being pretentious.
02 -
  • Not chilling your Cadbury eggs beforehand is the #1 reason they leak, so stick them in the freezer for at least 30 minutes before you start stuffing them into dough.
  • The cookies need to look slightly underbaked when you pull them out because they keep cooking as they cool, and you want that molten center, not a solid chocolate ball.
03 -
  • Freeze your leftover dough balls on a baking sheet before transferring to a freezer bag, and you can bake fresh warm cookies straight from frozen without thawing, adding just 2-3 minutes to bake time.
  • Room-temperature butter is non-negotiable for proper creaming; take it out 30 minutes before you start, and your cookies will thank you with better rise and texture.
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