These Cadbury Cream Egg-stuffed cookies are the ultimate Easter treat. Large, chewy chocolate chip cookies conceal a full-sized Cream Egg in the center for an extra indulgent bite—perfect for fans of the iconic candy.
Cadbury Cream Eggs are a classic part of any Easter chocolate haul: milk chocolate shells surrounding a sweet, gooey center. This year I wanted to bake with them, so I made Cream Egg-stuffed cookies.
At first glance these look like oversized bakery-style chocolate chip cookies. Take a bite and you’ll find a chewy, chocolate-studded cookie wrapped around a warm, gooey Cream Egg. They’re rich, dramatic, and a fun way to use up Easter chocolate.
Note: I tried making smaller cookies using miniature Cream Eggs but found the minis lacked enough gooey filling for the right Cream Egg flavor. For best results use full-sized eggs.
How to Make Cream Egg Stuffed Cookies
These cookies require a few chilling and freezing steps, so plan ahead. The process includes freezing the Cream Eggs, chilling the cookie dough, forming and freezing dough balls, then baking from frozen.
First, freeze the Cream Eggs. Unwrap each egg, place them in a freezer bag, and freeze until ready to use. Freezing makes the eggs easier to handle and prevents them from leaking or bursting while baking.
Next, prepare the dough. This is a classic chocolate chip cookie dough: cream the butter with brown and granulated sugars, add the eggs and vanilla, then blend in the dry ingredients and fold in chocolate chips. The dough should be thick—this helps it hold the egg when stuffed.
Cover the bowl and chill the dough in the refrigerator for at least 1 hour and up to 48 hours. Chilling firms the dough so it’s easier to shape around the eggs.
Assemble the dough balls by scooping about 3 tablespoons (roughly 3 to 3½ ounces or 85–100 grams) of dough and flattening it into a disc. Place an unwrapped, frozen Cream Egg horizontally in the center. Add about 1 tablespoon (1 ounce or ~25 grams) of dough on top, then pinch and roll the dough to fully encase the egg, ensuring the egg remains horizontal.
Freeze the cookie dough balls on a plate covered with plastic wrap for at least 2 hours. For longer storage, arrange them in a freezer bag and freeze for up to 2 months.
Bake from frozen: Preheat the oven and bake the frozen dough balls for about 14–16 minutes, or until the tops look just set. After removing the cookies from the oven, you can use a round biscuit cutter or mug to gently press the warm edges into a neat circle for a bakery-style finish.
Recipe Tip
Cool the cookies fully on the baking sheet. Because the centers are gooey, transferring them while warm can cause them to collapse. Let them set completely before moving.
A Note from Fiona
Why You Should Make These Cream Egg Cookies
If you love Cadbury Cream Eggs, these cookies are a must-try. They’re large, chewy, and packed with oozy creaminess from the egg center. Serve them at Easter gatherings or make them to enjoy as a decadent snack.
Even someone who isn’t normally a Cream Egg fan can be won over by the contrast of chewy cookie, chocolate chips, and warm, gooey filling—my husband loved them.
More Easter Candy Treats to Try:
- Mini Egg Cookies
- Chocolate Mini Egg Cookies
- Easter Cookie Cake
- Mini Egg Brownies
Cream Egg Stuffed Cookies
Equipment
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Cookie Sheets
Ingredients
- 10-12 Cadbury Cream Eggs, full-sized
- 3¼ cups all-purpose flour (406 grams), sifted
- 2 tablespoons cornstarch (about 18 grams)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter (226 grams), cubed
- 1 cup brown sugar (210 grams), light or dark
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (about 180 grams), milk chocolate recommended
Instructions
- Unwrap the Cream Eggs and place them in a freezer bag. Freeze until ready to use.
Make the Dough
- Whisk together flour, cornstarch, baking powder, baking soda and salt in a large bowl. Set aside.
- In a separate bowl, cream the butter with the brown and granulated sugars until light and fluffy.
- Beat in the eggs and vanilla, scraping the bowl down to remove any butter lumps.
- With the mixer on low, add the dry ingredients in two additions until combined. If the dough is sticky, add 1–2 tablespoons more flour.
- Fold in the chocolate chips. The dough should be thick.
- Cover and refrigerate for at least 1 hour, up to 48 hours.
Assemble the Dough Balls
- Remove dough from the fridge. If very cold, let sit 5–10 minutes to make shaping easier.
- Scoop about 3 tablespoons (3–3½ oz / 85–100 g) of dough, flatten into a disc, and press the edges up into a shallow nest.
- Place a frozen, unwrapped Cream Egg horizontally into the dough nest.
- Top the egg with about 1 tablespoon (1 oz / 25 g) of dough, then pinch the edges closed and roll into a ball so the egg is fully enclosed and remains horizontal.
- Freeze the dough balls for at least 2 hours or store in a freezer bag for up to 2 months.
Bake
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Place frozen dough balls at least 2½ inches (about 6 cm) apart on the prepared sheets. Do not thaw.
- Bake one sheet at a time in the center of the oven for 14–16 minutes, until the tops look just set. Keep remaining dough in the freezer while baking.
- Cool cookies on the baking sheet. For perfectly round cookies, gently press the warm edges with a round biscuit cutter or mug to shape—do not cut.
Notes
- Cadbury Cream Eggs: Use full-sized eggs for the best gooey center. Mini eggs don’t provide enough filling.
- Salted Butter: If using salted butter, omit the added salt in the dry ingredients.
- Chocolate Chips: Milk chocolate chips pair well with the Cream Egg, and adding too many chips can make forming dough balls difficult.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition info is an estimate based on yielding 10 large cookies each containing a full Cream Egg.