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This fudgy chocolate cookie has a delightful surprise hidden inside—a whole Cadbury Creme Egg that creates a gooey, melty center when you bite into it. These giant bakery-style treats transform the classic springtime candy into an indulgent dessert experience that will impress everyone at your table.
I first made these cookies for my nephew's Easter celebration, and the look on everyone's faces when they bit into them and discovered the melty creme egg center was priceless. Now they're requested at every spring gathering!
Ingredients
- Cadbury Creme Eggs: The star of the show that creates that magical gooey center
- Brownie mix: Provides the perfect fudgy chocolate base without measuring multiple ingredients
- All-purpose flour: Helps achieve the perfect cookie texture rather than a brownie texture
- Unsalted butter: Adds richness and allows you to control the salt level
- Large egg: Binds everything together for the perfect cookie structure
- Instant espresso powder: Optional but enhances the chocolate flavor without adding coffee taste
- Chocolate chips: Add extra texture and chocolate pockets throughout the cookie
Step-by-Step Instructions
- Freeze the Creme Eggs:
- This crucial first step ensures the eggs hold their shape during baking. Place unwrapped Cadbury Creme Eggs in the freezer for at least 2 hours or overnight. The eggs must be completely solid to prevent them from melting too quickly in the oven.
- Prepare the Oven and Baking Sheets:
- Position your rack in the top third of the oven and preheat to 375°F. This higher position helps the cookies develop a perfect exterior while keeping the inside just right. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Make the Cookie Dough:
- Combine brownie mix, chocolate syrup packet, flour, melted butter, egg, and espresso powder in a large bowl. Mix until you achieve a Play-Doh-like consistency that's stiff enough to wrap around the eggs. The texture should be firm but pliable. Gently fold in chocolate chips until just incorporated without overmixing.
- Wrap the Creme Eggs:
- Divide dough into 10 equal portions about 3 ounces each. Working with one portion at a time, flatten the dough in your palm to create a round disc. Place a frozen creme egg in the center and carefully wrap the dough completely around it, sealing well to prevent any leaks during baking. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake the Cookies:
- Bake one sheet at a time for 10 to 11 minutes until edges are just set. The key here is not to overbake these cookies. They should still look slightly underdone in the center when you remove them from the oven. Allow cookies to cool on the baking sheet for about 15 minutes before moving.
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The moment when you break open these cookies and watch that signature yellow and white filling ooze out is pure magic. My favorite part is using dark chocolate chips in the dough to balance the sweetness of the creme egg. Something about that combination makes everyone at the table suddenly quiet as they savor each bite.
Storage Tips
These cookies are best enjoyed the same day they're made, especially when slightly warm. If you need to store them, place in an airtight container at room temperature for up to 2 days. The creme egg center will solidify slightly but still remain delicious. To reheat, microwave for 10-15 seconds to bring back that gooey center. Avoid refrigerating as this can make the cookie texture tough.
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Seasonal Variations
While Cadbury Creme Eggs are traditionally available around Easter, you can adapt this recipe year-round using other filled chocolate candies. Try caramel-filled chocolates in fall, peppermint patties during winter holidays, or peanut butter cups for a summer treat. The brownie cookie base pairs beautifully with virtually any chocolate filling, making this a versatile template for creative cookie creations.
Serving Suggestions
Serve these cookies slightly warm with a scoop of vanilla ice cream for an over-the-top dessert experience. The contrast between the warm, gooey cookie and cold ice cream is absolutely divine. For special occasions, dust with a little powdered sugar or drizzle with additional melted chocolate. These cookies also make excellent gifts—wrap individually in cellophane bags tied with pretty ribbon for an impressive homemade treat.
Mix-and-Match Chocolate
This recipe is incredibly versatile when it comes to chocolate choices. The brownie mix provides a rich chocolate base, but you can customize the flavor profile by changing up your chocolate chips. Try dark chocolate for a more intense chocolate experience, milk chocolate for extra sweetness, or white chocolate for a beautiful contrast against the dark cookie. For a truly decadent version, use a mix of all three types of chocolate chips. The varying sweetness levels and textures create a more complex flavor that elevates these already special cookies.
Frequently Asked Questions
- → Can I use mini Cadbury Creme Eggs instead of full-size ones?
Yes, you can use mini eggs! Adjust the dough portions accordingly and reduce the baking time slightly to avoid overcooking.
- → Do I need to freeze the Cadbury Creme Eggs?
Freezing the eggs ensures they maintain their shape and don't melt completely during baking.
- → Can I use a different type of brownie mix?
Absolutely! Any high-quality fudge brownie mix will work well, though brands with chocolate syrup packets are ideal for extra richness.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- → What type of chocolate chips work best?
You can use any variety—dark, milk, or white chocolate chips. Choose based on your flavor preference.