Description
Triple chocolate cookies stuffed with gooey Creme Eggs—an indulgent Easter treat with a molten center. Perfect for festive chocoholics! (
Ingredients
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12 large Creme Eggs, frozen solid
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115 g unsalted butter, softened
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175 g light brown sugar
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1 tsp vanilla extract
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1 medium egg
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235 g plain flour
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40 g cocoa powder
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½ tsp bicarbonate of soda
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½ tsp salt
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1 tbsp cornflour
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200 g chopped chocolate (white, milk, and dark mix)
Instructions
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Freeze Creme Eggs: Freeze Creme Eggs solid for at least 1 hour.
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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.
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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.
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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
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Freezing the Creme Eggs ensures the center stays gooey post-bake.
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Cookies may look soft when removed—they’ll firm up as they cool.
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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