Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular unsweetened cocoa powder, but your cookies will have a slightly different flavor and color. Dutch-processed cocoa creates a deeper, richer chocolate flavor, but regular cocoa will still make delicious cookies.

Why did my Cadbury egg leak through the cookie?

This usually happens if the dough wasn't sealed completely around the egg or if the cookies were baked too long. Make sure to pinch the dough well to close any gaps and stick to the recommended baking time of 8-10 minutes.

Can I make these cookies without the malted milk powder?

Absolutely! The malted milk powder adds a subtle flavor depth, but you can simply omit it without replacing it. Your cookies will still be delicious with a rich chocolate flavor.

How do I know when the cookies are done baking?

These cookies are ready when the edges are just set and the surface loses most of its glossiness. They'll still be quite soft in the center, but they firm up significantly as they cool. If you wait until they look completely done, they'll likely be overbaked.

Cadbury Creme Egg Cookies Recipe

Name: Cadbury Creme Egg Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1½ cup all-purpose flour (200g); ½ cup Dutch-processed cocoa powder (55g); 1 tablespoon malted milk powder or powdered milk (optional); 2 teaspoons cornstarch; ½ teaspoon salt; ½ teaspoon baking powder; ½ cup unsalted butter, softened (113g); ½ cup light brown sugar, packed (115g); ½ cup granulated sugar (110g); 1 large egg; 1 teaspoon pure vanilla extract; 8 Cadbury Creme Eggs (or caramel or chocolate variety); 8 mini Cadbury Creme Eggs; 6 ounces chocolate melting wafers; 1 tablespoon holiday sprinkles

Description

Indulge in these rich, chocolatey Cadbury Creme Egg Cookies with a gooey surprise center! These decadent cookies are made with a soft chocolate dough, stuffed with luscious Cadbury Creme Eggs, and topped with a drizzle of melted chocolate and festive sprinkles. Perfect for Easter or any festive occasion, these cookies are a crowd-pleaser that combines creamy, chocolatey goodness in every bite.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cup all-purpose flour (200g)
1/2 cup Dutch-processed cocoa powder (55g)
1 tablespoon malted milk powder or powdered milk (optional)
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder

Wet Ingredients

1/2 cup unsalted butter, softened (113g)
1/2 cup light brown sugar, packed (115g)
1/2 cup granulated sugar (110g)
1 large egg
1 teaspoon pure vanilla extract

Filling & Topping

8 Cadbury Creme Eggs (or caramel or chocolate variety)
8 mini Cadbury Creme Eggs
6 ounces chocolate melting wafers
1 tablespoon holiday sprinkles

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Instructions

Prepare the Baking Sheet
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. If you only have a smaller baking sheet, you may need to bake in two batches.
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, malted milk powder, cornstarch, salt, and baking powder. Set aside.
Partially Melt the Butter
Partially melt the butter in a microwave-safe bowl, heating it for about 45 seconds from a cold refrigerator. The butter should be partially melted with some solid pieces remaining.
Cream the Butter and Sugars
In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the butter, brown sugar, and granulated sugar. Cream them together just until smooth.
Incorporate the Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients in two additions, mixing until a cohesive dough forms.
Shape the Dough
Portion the dough into 8 evenly sized balls (approximately 2.9 oz each). Gently press your thumb into the center of each to create a well, place a Cadbury Creme Egg into the well, and carefully work the dough around the egg to seal it. Roll the ball gently to smooth it.
Bake the Cookies
Arrange the dough balls at least 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, just until the edges are set.
Cool the Cookies
Allow the cookies to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely (about 1 hour).
Add the Toppings
Once the cookies are cool, melt the chocolate wafers in the microwave in 30-second intervals, stirring between each interval. Drizzle the melted chocolate over the cookies and top them with holiday sprinkles and a mini Cadbury Creme Egg. Allow the toppings to set for 15 to 30 minutes at room temperature.

Notes

For variations, use caramel or chocolate Creme Eggs instead of the classic filling.
If using kosher or sea salt, increase the amount to 1 teaspoon.
Do not overbake; the edges should be set, and the gloss should fade slightly after 8–10 minutes.
You can make mini versions of this recipe with 1.5 oz of dough and mini Cadbury Creme Eggs as filling.
Store these cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 27g
Sodium: 80mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 37