Cadbury stuffed chocolate chip cookies are a fun cookie recipe for Easter. Each cookie has part of a crème egg baked inside so when you take a bite you can see the filling.
I’ve always enjoyed Easter-themed candy. I’m a pretty visual person and I love pastel and spring colors, so I eat twice as much Easter holiday candy just because everything is wrapped in pretty spring colors or come in cute egg form.
Until this year, I’ve always stayed away from Cadbury crème eggs. I’m not sure when or why, but I was under the impression that I didn’t like them. However, I saw a couple of dessert recipes using Cadbury eggs and suddenly I wanted to try one. So, I decided to make Cadbury stuffed chocolate chip cookies.
Well, I really ended up enjoying them, which maybe isn’t a good thing because they are so sweet and a little expensive. It was hard to part with them to do a test run of these cookies, but luckily, they worked.
I basically made chocolate chip cookies with Easter M&Ms and stuffed each one with a crème egg. I was worried that the eggs would just melt into a puddle during baking but they remained relatively intact, just more squished. I love that you can still see the yolk oozing out.
Ingredients
- Softened unsalted butter
- Dark brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Easter M&Ms
- Cadbury crème eggs
All you do is make the cookie dough and then chill it for at least one hour. This will firm up the dough so it’s easy to stuff with the Cadbury eggs. The cookie base is similar to my favorite soft chocolate chip cookies except instead of chocolate chips I used M&Ms.
How to Stuff Cookies with Cadbury Eggs
The Cadbury eggs are pretty big so for these cookies, I cut them in half.
Take approximately four tablespoons of dough and flatten it with your hands. Place one of the egg halves on the dough.
Wrap the dough so the yolk part of the egg is facing you (on its side). This way, when you take a bite of the cookie you will see the yolk.
Make sure the dough is completely sealed around the egg and that it is thick enough to hold the egg. That way, the crème filling won’t ooze out as the cookies bake. Once you’ve formed the cookie, place it on a baking sheet. You can top it with a few extra M&Ms if desired.
Once the cookies are baked, leave them to cool on the cookie sheets. If you try to move them too soon, they might break.
More Stuffed Cookies
- Peeps Stuffed Chocolate Chip Cookies
- Peeps Candy Cane Stuffed Chocolate Cookies
- Brownie Stuffed Cookies
- Nutella Stuffed Chocolate Chip Cookies
Cadbury Creme Eggs Stuffed Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Easter M&Ms
- about 6 regular sized cadbury creme eggs
Instructions
- Cream the butter and sugars together on medium speed until fluffy and light in color in stand mixer. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the m&ms. Chill dough for 1 hour.
- After the dough is chilled, line two cookie sheets with silpat mats. Preheat oven to 350°F. Cut eggs in half with a sharp knife.
- Take about four tablespoons of dough and flatten dough with hands. Place egg inside dough. Make sure to wrap the dough around the egg so that the egg's open yolk portion faces is on its side (so that when the person bites in, the yolk is exposed). Make sure dough is completely sealed around egg and dough is thick enough so that the inside won't seep through. Press a few additional m&ms on surface of dough ball if desired.
- Bake the cookies for 10-11 minutes, until barely golden brown around the edges. Remove and let cool on the cookie sheets. Do not try to remove before they are finished cooling or cookies may break.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Do we have to freeze the cream eggs first?
No, you don’t need to freeze the cream eggs first.
Question: you cut 6 eggs in half… so this recipe only makes 12 cookies? LOOVE Cadbury eggs, so I ‘m thinking that’s not enough to share at a party! Lol
In order to be able to stuff the egg inside, you need more cookie dough than for your typical cookie, so these cookies are fairly big but it does make fewer cookies. You can definitely double the recipe if needed.
can’t believe you stuffed a cadbury creme egg in there! these look so perfect. Easter treats done to perfection!
this may be my favorite Easter treat. I love the way the egg yolk oozes out!
Oh yum, your cookies look so delicious!
Thank you!
I made these last night and they are super yummy! I was a little worried I’d mess them up bc they were pretty big before baking but they turned out pretty yummy:) thanks for sharing!
So glad they worked out for you! This was my favorite out of the Easter desserts I made this year.
When you say “wrap the egg so that the open yolk portion faces is on it’s side” do you mean wrap like the dough around the egg? Or I’m just confused.
Yes, I mean wrap the dough around the egg so that the open yolk portion of the egg faces on it its side. sorry for the confusion
Will the caramel filled eggs work just as good? I like those best. Either way, they look delicious:)
I don’t see why not. It would just be caramel filled instead of creme filled.
These look SO wonderful and I’m glad you used my favorite chocolate chip cookie recipe. Cadbury Eggs are my favorite Easter candy. These are a must make!
I am in love with the chocolate chip cookie recipe. Love how thick the cookies come out!
wow, talk about sugar overload! looks cool with the “yolk” inside.
Haha, yeah it’s a lot of sugar. Though it didn’t feel too toothachingly sweet.
this looks GREAT. again im a shhort cut cook.
can i stuff a cadbury creme inside of cookie dough ?
I haven’t tried, but I think it should work. My only worry is that most premade cookie dough bake flat cookies. I specifically used a fluffier cookie recipe so that the cookies will be puffy and hide the egg well. I think you might end up with a smashed egg or a big bump where the egg is if you use premade dough.
This is so cool, I’d love to make these and “forget” to tell easter guests that the egg is inside, just to see the look on their faces!
It definitely is a nice surprise! I love how they taste and love the look of the yolk in the middle.