Easter is just around the corner and what could be better than making a pile of gooey, caramelised, butter Creme Egg Cookies! This is a simple recipe that would be great to make with kids to put out for the Easter Bunny (is that a thing like Santa??). The fondant middle cooks at the edge to a crazy crisp caramel and the middle still gooey with the milk chocolate throughout. I made mine to be giant cookies because Easter time is when you need to get your 5 A Day Chocolate quota, if making for little people, maybe using a smaller scoop or weigh out 30g of the mixture and reduce the cooking time so they don’t catch.
This recipe uses 5 Cadbury’s Creme Eggs roughly chopped up, it’s a bit of messy job! If you want you can pop them in the freeze for 20-30 minutes before chopping to keep the fondant middle oozing too much, I liked the caramel shards where it melted but have a play around which you prefer. There’s mini versions now, which if you want less messy making, you could unwrap and pop those in instead.
Makes 6 Giant Cookies
- 110g Golden Caster Sugar
- 110g Soft Light Brown Sugar
- 110g Unsalted Butter, at room temperature
- 1/2 tsp Vanilla Extract
- 1 Large Free Range Egg
- 250g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Table Salt
- 200g Creme Eggs (About 5 eggs), roughly chopped or the same weight in miniatures.
- Preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment.
- Add the butter and sugars into a stand mixer bowl and beat together until smooth and starting to lighten, about 3 minutes. Add in the egg and vanilla, beating until fully combined.
- Add in the dry ingredients to the sugar butter mixture and mix until just combined.
- Gently fold in the chopped Creme Eggs to keep pockets of the fondant in the mixture. Chill the dough for 30 minutes in the fridge before shaping.
- Using an ice cream scoop, scoop the mixture into 6 balls, spread them out on the two baking sheets. Chill for another 30 minutes.
- Bake for 16-18 minutes, with the high sugar content of the fondant you might want to check them at 14 minutes.
- Leave on the trays for 10 minutes to allow the sugar to cool down before sharing with the Easter Bunny!
Bake six per tray for about 16-18 minutes or until golden around the edges but still a tad pale in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- Category: Cookies, Chocolate, Easter
- Method: Baking
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