Creme Egg Cookies Recipe

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.

Creme Egg Cookies Recipe on Rabbit Cake Stand -

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.

Creme Egg Cookies Recipe -


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Creme Egg Cookies Recipe -

Creme Egg Cookies Recipe

  • Author: foodnerd4life
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 6 Cookies 1x


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.


  1. Preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment.
  2. 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.
  3. Add in the dry ingredients to the sugar butter mixture and mix until just combined.
  4. 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.
  5. Using an ice cream scoop, scoop the mixture into 6 balls, spread them out on the two baking sheets. Chill for another 30 minutes.
  6. Bake for 16-18 minutes, with the high sugar content of the fondant you might want to check them at 14 minutes.
  7. 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

Creme Egg Cookie Dough On Tray -


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