Cadbury Egg Chocolate Chip (Printable Version)

Chewy chocolate chip cookies featuring a gooey Cadbury Creme Egg surprise inside.

# 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 - ½ cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt

→ Chocolate

09 - 1½ cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Directions:

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 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract. 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 in chocolate chips until evenly distributed throughout dough.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place one chilled Cadbury Creme Egg in the center, then wrap dough completely around the egg to seal. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12-14 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 -
  • That first bite when the warm cookie breaks open and the gooey egg center spills out is genuinely surprising, even when you know it's coming.
  • They look fancy enough to impress but honest enough that no one feels guilty eating more than one.
  • Easter doesn't have to be your excuse—these work just as well in July when you need something that feels special.
02 -
  • Room-temperature eggs and butter make an actual difference—they combine smoothly instead of creating little greasy pockets that ruin the texture.
  • The eggs must be chilled before stuffing or they'll leak out and create a chocolate puddle instead of a surprise center.
03 -
  • Chill your dough for 30 minutes before stuffing and baking if you have time—it keeps the cookies from spreading into flat disks.
  • Bake one test cookie first to see how your oven behaves, since ovens vary wildly and catching the exact moment of doneness is worth the extra effort.
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