featured 21831

Crème Egg Cookie Recipe: Gooey Chocolate and Cadbury Filling

This indulgent Creme Egg cookies recipe is an ideal Easter bake. Packed with frozen mini Creme Eggs and chocolate chips, these cookies are rich, gooey and sure to vanish fast.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

While planning Easter bakes I realised I had a mini egg cookie recipe but no Creme Egg cookies. I fixed that by developing this recipe — a joyful, slightly messy treat for Creme Egg fans.

Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a mug of tea and a yellow Easter chick in the background.

If you enjoy Creme Egg brownies and rocky road, this cookie version will be a hit. They’re straightforward to make and great fun — and yes, a little messy in the best way.

If you’re new to baking, consider reading a beginner’s baking guide first to build confidence before trying this recipe.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

What is the filling inside a Creme Egg?

The filling is a soft, runny fondant-like centre — essentially white and yellow fondant icing. The exact Cadbury recipe is proprietary, but the texture and sweet vanilla flavor are what make them unique.

Front view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

How do you eat a Cadbury’s Creme Egg?

There are many ways: some bite the top and lick out the filling, others eat it whole or spoon out the centre. They’re also excellent baked into desserts like air-fryer croissants, brownies and these cookies. Whatever you prefer, they’re undeniably delicious.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs and a mug of tea in the background.

What you need to know

Below are essential tips and ingredient notes to help you make these Creme Egg cookies with the best texture and flavour. If you only read one section, make it the recipe tips.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Ingredients

Notes on the ingredients used in this recipe:

  • Butter – Use unsalted butter and add the salt separately for better flavour control.
  • Brown Sugar – Soft light brown sugar gives a chewy texture.
  • Caster Sugar – Golden caster adds a subtle caramel note; white caster (superfine) works too.
  • Egg – Use large eggs; very small or very large eggs can affect the result.
  • Vanilla – Use a good-quality vanilla extract for noticeable flavour.
  • Flour – Plain/all-purpose flour is required. Don’t use self-raising or alternative flours unless you adjust the recipe.
  • Bicarbonate of Soda – Gives a light rise and helps the cookies spread correctly.
  • Salt – Table salt is fine; it enhances the overall flavour.
  • Mini Creme Eggs – Use the real mini Creme Eggs and freeze them before baking (see instructions).
  • Chocolate Chips – Use a brand you like or chop a chocolate bar into chunks for bigger pieces.
Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a mug of tea and a yellow Easter chick in the background.

How to make Creme Egg cookies – recipe summary

  1. Freeze the mini Creme Eggs overnight.
  2. Melt the butter and mix with both sugars.
  3. Beat in the egg and vanilla.
  4. Fold in flour, bicarbonate of soda and salt.
  5. Stir in the frozen mini Creme Eggs and chocolate chips.
  6. Scoop into balls, freeze briefly, then bake until golden.
Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Recipe tips

Tips learned from testing to help you get the best results:

  • Freeze the mini Creme Eggs first — otherwise they’ll melt into the dough and disappear.
  • Read the full recipe and prepare ingredients before starting to avoid mistakes.
  • Beat the melted butter and sugars well on high speed for 2–3 minutes until light and fluffy — this impacts texture.
  • Freeze the dough balls before baking to prevent excessively flat, greasy cookies.
  • Leave space between cookies on the tray so they can spread without touching.
  • Let cookies sit on the baking tray for a few minutes after baking to firm up, then transfer to a wire rack.
Front view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

How to store Creme Egg cookies

Store cookies in an airtight metal tin at room temperature to help preserve the texture. Plastic containers can trap moisture and soften cookies faster. Consume within 7 days for best quality.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Creme Egg Cookies – Step by Step Picture Recipe

(Printer friendly version available in the recipe card below)

This recipe includes both UK metric and US cup measurements.

Note: The recipe requires some advanced preparation — freezing the mini Creme Eggs overnight.

Ingredients and equipment

Recipe makes 14 cookies.

Ingredients

  • 300g (10.5 oz) / approx. 28 mini Creme Eggs, frozen
  • 120g (1/2 cup + 1 tbsp) unsalted butter
  • 165g (3/4 cup) light soft brown sugar
  • 70g (1/3 cup) golden caster sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 200g (1 1/2 cups) plain/all-purpose flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g (2/3 cup) chocolate chips

Essential equipment

  • Small bowl
  • Electric stand mixer or large bowl with hand whisk
  • Spatula
  • Small baking tray
  • Large baking tray
  • Cooling rack

Advanced Preparation

Remove mini Creme Eggs from their wrappers, place them in a freezer-safe bag or tub and freeze overnight.

Creme Egg cookies instructions

1. Weigh and melt the butter in a small bowl in short bursts in the microwave.

Melted butter in a small blue patterned bowl

2. In a mixer bowl, combine the melted butter with brown and caster sugars. Beat on high for 2–3 minutes until pale and fluffy.

3. Beat in the egg and vanilla until smooth.

Melted butter, brown sugar and caster sugar beaten until light and smooth in an electric stand mixer

4. Fold in the flour, bicarbonate of soda and salt with a spatula until no streaks of flour remain. The dough will be sticky; mixing by hand here avoids overworking it.

Cookie dough in the bowl of an electric stand mixer with a green spatula

5. Gently fold in the frozen mini Creme Eggs and chocolate chips until evenly distributed.

Frozen Creme Eggs and chocolate chips being added to cookie dough in the bowl of an electric stand mixer with a green spatula

6. Scoop heaped tablespoons of dough and roll into 14 balls. Place two mini Creme Eggs in the centre of each ball and press dough around them to completely encase the eggs.

Creme Egg cookie dough being rolled into balls and put on a foil lined tray

7. Place the dough balls on a small foil-lined tray and freeze for 30 minutes while you preheat the oven to 180ºC / Fan 170ºC / 356ºF.

Creme Egg cookie balls on a foil lined baking tray

8. Arrange chilled dough balls on a large lined baking tray with room for spreading. Bake for 10–12 minutes until golden.

Baked Creme Egg cookies on a lined baking tray

9. Let cookies sit on the tray for a few minutes to firm up, then transfer to a wire rack to cool completely. If they’ve spread more than desired, you can gently nudge them back while still hot (careful of burns).

Creme Egg cookies cooling on a wire rack

I recommend tasting one warm and gooey. Store cooled cookies in an airtight container at room temperature and enjoy within 7 days.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a tray of whole Creme Eggs, a mug of tea and a yellow Easter chick in the background.

Other Easter recipes you might like…

  • Creme Egg rocky road
  • Mini Egg cookies
  • Creme Egg brownies
  • Mini Egg brownies
  • Easter chocolate cookie pizza
  • Mini egg rocky road
Birds eye view of Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Have you made this recipe?

If you try these Creme Egg cookies, I’d love to hear how they turned out. Share photos, comments or questions on social media or by email.

Creme Egg cookies in a bread tin lined with a pale blue napkin surrounded by whole and broken Creme Eggs. Set on a pale blue backdrop with a yellow Easter chick in the background.

Loved this recipe? Pin it!

Creme Egg cookies in a loaf tin