Description
Triple chocolate cookies stuffed with gooey Creme Eggs—an indulgent Easter treat with a molten center. Perfect for festive chocoholics! (
Ingredients
12 large Creme Eggs, frozen solid
115 g unsalted butter, softened
175 g light brown sugar
1 tsp vanilla extract
1 medium egg
235 g plain flour
40 g cocoa powder
½ tsp bicarbonate of soda
½ tsp salt
1 tbsp cornflour
200 g chopped chocolate (white, milk, and dark mix)
Instructions
Freeze Creme Eggs: Freeze Creme Eggs solid for at least 1 hour.
Make Dough: Beat butter and sugar until fluffy. Mix in vanilla and egg. In another bowl, whisk dry ingredients. Combine wet and dry, then stir in chopped chocolate.
Assemble Cookies: Preheat oven to 220°C (200°C fan). Line trays. Divide dough into 12 portions, flatten each, and wrap around a frozen Creme Egg. Seal completely.
Bake: Place on trays, spaced out. Bake for 9–10 minutes until edges are set. Cool slightly on tray, then transfer to wire rack.
Notes
Freezing the Creme Eggs ensures the center stays gooey post-bake.
Cookies may look soft when removed—they’ll firm up as they cool.
For extra flair, drizzle with melted chocolate or sprinkle with sea salt.
- Prep Time: 30 minutes
- Cook Time: 10 minutes + Freezing Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American