Creme Egg Stuffed Mini Eggs Cookies
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These Crème Egg Stuffed Mini Eggs Cookies are thick, gooey, chocolatey, and packed with Easter flavours. The perfect cookie for Crème Egg fans!
Why You’ll Love These Creme Egg Stuffed Mini Eggs Cookies
If you love thick, soft, and gooey cookies with a surprise in the middle, these Easter cookies are for you.
They’re packed with Mini Eggs and chocolate chips, then stuffed with a whole crème egg that melts slightly in the centre while baking.
What Makes This Recipe Special?
Not only are these cookies soft and chocolatey, but they also have a gooey Crème Egg in the middle that takes them to the next level.
Each bite delivers layers of flavour and texture—crunchy on the outside, soft in the middle, and gooey where the crème egg melts through.
Equipment You’ll Need
To make these cookies, you’ll need:
Why This Recipe Works So Well
- Crème Egg Core: Freezing the eggs keeps the centre gooey and prevents them from overcooking/over-melting!
- Perfect Texture: The dough is soft and chewy with crisp edges.
- Easter Flavours: Mini Eggs and Crème Eggs make this perfect for spring baking.
Ingredients for Creme Egg Stuffed Mini Eggs Cookies
- 115g unsalted butter, softened (½ cup)
- 160g light brown sugar (¾ cup, packed)
- 40g granulated sugar (3 tbsp)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 290g plain flour (2 ⅓ cups)
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp salt (use ½ tsp if you prefer less salt)
- 80g chocolate chips (½ cup) – I used a mix of milk and dark
- 80g Mini Eggs, chopped (roughly ½ cup)
- 6 crème eggs, chilled or frozen
This recipe makes 6 large bakery-style cookies.
How to Make Creme Egg Stuffed Mini Eggs Cookies
Step 1: Prepare Your Crème Eggs
Chill or freeze your crème eggs for at least 1 hour. This prevents them from melting too much while baking.
(You can prep these cookies days in advance and bake them straight from frozen).
Step 2: Make the Cookie Dough
In a large bowl, using a hand or stand mixer, cream the softened butter with both sugars until light and fluffy.
Add the egg and vanilla extract, then mix until fully combined.
Step 3: Add the Dry Ingredients
Sift in the flour, bicarbonate of soda, and salt. Fold everything together using a rubber spatula until just combined.
Fold in the chopped Mini Eggs and chocolate chips.
Step 4: Wrap the Crème Eggs
Divide the dough into 6 even portions. Then take off 1/3 of the dough so you have a bigger piece of dough and a smaller piece of dough and flatten each piece out. Wrap the bigger piece of dough around the frozen cream egg, then cover it with the smaller piece of dough. See the video below for a visual guide on how to do this.
Make sure the crème egg is fully enclosed to prevent leakage during baking.
Step 5: Freeze the Cookie Dough Balls
Place the filled cookie dough balls onto a lined tray or plate and freeze for at least 1 hour (ideally 3+ hours) before baking.
This helps them keep their shape and gives you a nice gooey centre.
Step 6: Bake
Preheat the oven to 180C (160C fan) / 350F.
Place the frozen cookie dough balls on a lined baking tray, spacing them around 3-4 inches apart, so they don’t touch when baking.
Bake for 12 minutes. They may need a few extra minutes depending on your oven and how frozen the dough is, but don’t overbake—otherwise, the cookies will harden as they cool.
Step 7: Cool and Set
Leave the cookies to cool on the tray for at least 20 minutes.
Moving them too soon can cause the soft centres to collapse.
Why Freezing the Dough is Essential
Freezing the cookie dough before baking ensures the crème eggs stay gooey in the centre instead of completely melting away.
It also prevents the cookies from spreading too much in the oven, keeping them nice and thick.
Tips for the Best Crème Egg Stuffed Cookies
- Use cold or frozen Crème Eggs: This gives you a gooey centre without leaking.
- Don’t skip the chilling step: It’s essential for structure and texture.
- Use a cookie scoop for even sizes: This helps with even baking.
- Let them cool on the tray before moving them: The centre firms up as they cool, making them easier to handle.
- Don’t overbake: The cookies should still look slightly underbaked when they come out of the oven.
Customisation Ideas
- Swap out chocolate chips for white chocolate or fudge pieces.
- Add extra Mini Eggs on top after baking for decoration.
- Drizzle with melted chocolate for a pretty finish.
- Add a pinch of cinnamon or espresso powder for added depth.
Serving Suggestions
These cookies are amazing served warm with a scoop of vanilla ice cream.
They’re also perfect as an Easter dessert or individually wrapped as Easter gifts.
Storage Tips
Store at room temperature in an airtight container for up to 2 days.
If you want to make them ahead, freeze the filled dough balls and bake straight from frozen when ready.
Watch My Step-by-Step Video
Want to see the full method in action? Watch my step-by-step tutorial on the Fitwaffle Kitchen YouTube channel: @fitwafflekitchen
For more easy and delicious bakes, follow me here:
- Instagram: @fitwafflekitchen & @fitwaffle
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cookie Recipes to Try
If you loved these Crème Egg Stuffed Mini Eggs Cookies, here are two more recipes from FitwaffleKitchen.com that you’ll enjoy:
- Double Chocolate Mini Egg Cookies – Packed with cocoa and topped with ganache and extra mini eggs.
- Mini Egg Subway Style Cookies – Soft-centred with crisp edges, just like the originals.
Both are Easter-ready, easy to make, and perfect for chocoholics!
Crème Egg Stuffed Mini Eggs Cookies
Ingredients
- 115 g unsalted butter softened (½ cup)
- 160 g light brown sugar ¾ cup, packed
- 40 g granulated sugar 3 tbsp
- 1 large egg room temperature
- 1 tsp vanilla extract
- 290 g plain flour 2 ⅓ cups
- ½ tsp bicarbonate of soda baking soda
- 1 tsp salt use ½ tsp if you prefer less salt
- 80 g chocolate chips ½ cup – I used a mix of milk and dark
- 80 g Mini Eggs chopped (roughly ½ cup)
- 6 crème eggs chilled or frozen
Instructions
Step 1: Prepare Your Crème Eggs
- Chill or freeze your crème eggs for at least 1 hour. This prevents them from melting too much while baking.
- (You can prep these cookies days in advance and bake them straight from frozen).
Step 2: Make the Cookie Dough
- In a large bowl, using a hand or stand mixer, cream the softened butter with both sugars until light and fluffy.
- Add the egg and vanilla extract, then mix until fully combined.
Step 3: Add the Dry Ingredients
- Sift in the flour, bicarbonate of soda, and salt. Fold everything together using a rubber spatula until just combined.
- Fold in the chopped Mini Eggs and chocolate chips.
Step 4: Wrap the Crème Eggs
- Divide the dough into 6 even portions. Then take off 1/3 of the dough so you have a bigger piece of dough and a smaller piece of dough and flatten each piece out. Wrap the bigger piece of dough around the frozen cream egg, then cover it with the smaller piece of dough. See the video below for a visual guide on how to do this.
- Make sure the crème egg is fully enclosed to prevent leakage during baking.
Step 5: Freeze the Cookie Dough Balls
- Place the filled cookie dough balls onto a lined tray or plate and freeze for at least 1 hour (ideally 3+ hours) before baking.
- This helps them keep their shape and gives you a nice gooey centre.
Step 6: Bake
- Preheat the oven to 180C (160C fan) / 350F.
- Place the frozen cookie dough balls on a lined baking tray, spacing them around 3-4 inches apart, so they don't touch when baking.
- Bake for 12 minutes. They may need a few extra minutes depending on your oven and how frozen the dough is, but don’t overbake—otherwise, the cookies will harden as they cool.
Step 7: Cool and Set
- Leave the cookies to cool on the tray for at least 20 minutes.
- Moving them too soon can cause the soft centres to collapse.
