Cadbury Creme Egg Cookies

Sweet & Decadent

Cadbury Creme Egg Cookies are an impressive Easter treat with a Cadbury creme egg center, colorful sprinkles, and mini creme egg on top! A gourmet cookie recipe with step-by-step instructions that take just 15 minutes to prep!

Ingredients:

-all purpose flour -Dutch processed cocoa powder -malted milk powder -cornstarch -salt -baking powder -butter -brown sugar -granulated sugar -egg -vanilla -Cadbury Creme Eggs -Mini Cadbury Creme Eggs -chocolate melting wafers -sprinkles

1

Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa, malted milk powder, cornstarch, salt, and baking powder. Set aside.

Partially melt the butter in a microwave-safe bowl. Add the butter and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream just until smooth.

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Add in the egg and vanilla extract and beat until fully incorporated. Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.

Portion out the dough into 8 even portions and gently press your thumb into the middle of the ball to create a well. Place an egg in the well and gently use your hands to work the dough up and around the sides and top of the egg and pat and pinch to seal. Roll the ball between your palms to make it smooth and round. Place cookie dough at least 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set.

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Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely, about 1 hour more. Once cooled, melt the chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted. Drizzle over the tops of the cookies and then top with holiday sprinkles and a mini Cadbury creme egg if desired. Let set at room temperature until the chocolate hardens, about 15 to 30 minutes.

Expert Tip: If you don’t want full-size cookies, you can make this Easter treat into a mini version! Use about 1.5 ounces of dough per cookie and stuff them with mini Cadbury creme eggs!

Storage Tip: These cookies are best stored for days in an airtight container at room temperature. If the cookies are kept longer than that, I find that they start to dry out.

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