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Chunky Creme Egg cookies with a milk chocolate base, filled with half a Creme Egg and topped with the other half. The ultimate Easter treat!

Creme Egg Cookies

These Creme Egg cookies honestly speak for themselves, just look at them! One glance and you know exactly how good they’re going to be. These cookies, along with my Mini Egg cookies, are absolute must-bakes this Easter and the only Easter cookies you’ll want to make on repeat.

What I love most about this recipe is how practical it is. You can freeze the cookie dough unbaked for up to 3 months, which means you can bake one cookie at a time whenever a craving hits. Fresh, warm, gooey Creme Egg cookies on demand? Yes please.

Perfect for Easter baking, spring desserts, and serious Creme Egg lovers, these cookies are guaranteed to become a firm favourite all Easter long.

I always use a cookie ring for my cookies, especially when they’ve got a filling. It keeps them perfectly round and bakery-style every time. You can even use a cookie ring to reshape them straight after baking while they’re still warm. These are the ones I use!

Cookie Dough

For this recipe, I used my classic cookie dough recipe because if it works and tastes amazing, why change it? Right! This tried-and-tested dough creates thick, chewy cookies every time, making it the perfect base for these Creme Egg cookies.

Each cookie is packed with milk chocolate chunks. I prefer using chopped chocolate rather than chocolate chips because it creates bigger, melty pockets of chocolate (which is always a win). It’s also more budget-friendly, I usually use supermarket own-brand chocolate, such as Aldis own or Molly’s from Tesco here in the UK, depending on the cookie flavour I’m making. That said, you can absolutely use chocolate chips or any chocolate shapes you like.

The cookie dough is then stuffed with half a Cadbury Creme Egg, and don’t worry I’m not skimping on the Creme Eggs! Once baked, the cookies are topped with the other half, so you still get a full Creme Egg in every cookie!

If you prefer, you can stuff the cookie with a whole Creme Egg and skip the topping, or simply use half a Creme Egg on top. This recipe is super versatile!

If you prefer a chocolate-based cookie dough, try using this recipe instead for extra chocolatey Easter cookies!

Ingredients

• Butter- I use unsalted butter for these chocolate chip cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
• Sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
• Eggs- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
• Raising Agents-I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
• Salt- Adding 1/2tsp salt really enhances the flavour of the cookies!
• Flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
• Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
• Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
• Chocolate- I used chopped up milk chocolate in these cookies as i love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the UK, chocolate chips are around £1.50 for 100g! So I make my own chunks by chopping up the chocolate!
• Creme Eggs- The star of the cookie!

Why You’ll Love These Creme Egg Cookies

• A full Creme Egg in every cookie– Stuffed inside and topped on top, so you get maximum Creme Egg goodness in every bite.
• Soft, chunky, bakery-style cookies– Made with a tried-and-tested classic cookie dough that delivers thick, chewy cookies every time.
• Perfect for Easter baking– These cookies are a must-bake Easter dessert and ideal for spring baking celebrations.
• Customisable and versatile– Stuffed with a whole Creme Egg, half inside and half on top, or just decorate the top. This recipe works however you choose.
• Budget-friendly ingredients– Using chopped chocolate instead of chocolate chips creates bigger chocolate pockets and keeps costs down.
• Freezer-friendly– Freeze the cookie dough unbaked for up to 3 months and bake fresh cookies whenever the craving hits.
• Loved by kids and adults alike– These Creme Egg cookies are always a hit for Easter dessert and at Easter gatherings, bake sales, and family treats.

Tips & Tricks

• Thick, bakery-style cookies– Freeze the cookie dough for a few hours or overnight to achieve thick, chunky cookies. Add a few extra minutes to baking time if baking from frozen.
• Freeze your Creme Eggs before slicing– Pop them in the freezer for 20–30 minutes before cutting in half. This makes them much easier to slice cleanly and stops the filling from oozing out everywhere.
• Use a cookie ring to shape– If your cookies spread slightly, swirl a cookie ring around them while they’re still warm to create perfectly round bakery-style cookies.
• Soft, gooey centres– Don’t over-bake! Cookies should be soft in the middle when removed from the oven; they will firm up as they cool.
• Chewy, golden edges– Follow baking times carefully for the perfect balance of soft centre and slightly crisp edges.
• Use Golden Syrup– Don’t forget the golden syrup, it is a game changer! It is also known as light treacle or golden treacle. You could use honey as well for a similar effect!
• Check your oven temperature– Use an oven thermometer to make sure your oven isn’t running too hot or cold, as all ovens can vary.
• Monitor baking time– Start checking your cookies between 10–14 minutes, as some ovens cook faster than others. My cookies take 14 minutes in my oven at Gas Mark 5 / 190°C / 170°C fan.

Frequently asked questions

Can I freeze Creme Egg cookie dough?

Yes! These Creme Egg cookies are perfect for freezing. You can freeze the unbaked cookie dough for up to 3 months and bake straight from frozen whenever you’re craving a fresh Easter cookie.

Do I need to freeze the Creme Eggs before using them?

Freezing the Creme Eggs for 30 minutes before cutting them in half is highly recommended. It makes them easier to slice and helps stop the filling from oozing out during baking.

Can I use other chocolate?

Yes! Feel free to swap milk chocolate for dark, white, or even a mix of all three for triple chocolate creme egg cookies.

Do i have to use golden syrup?

I’d Absolutely try adding golden syrup to your cookies! Golden syrup adds chewiness, but you can substitute it with honey or maple syrup if needed.

How do I store these cookies?

Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.

How do I get perfect shaped cookies?

Cookie rings! I love using cookie rings, they’re so easy to use. You simply swirl the cookie ring around the baked cookie to shape it perfectly circle! or you could bake the cookies in the cookie ring too! these are the cookie rings I use!

Recommended Equipment/ Ingredients

• Stand Mixer (I use this one from Morphy Richards that has built in scales and a timer! Use code BITEOFBAKES for 20% off)!
• Electric Hand Whisk
• Cookie Rings
• Baking Trays

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These chunky Creme Egg cookies are everything you want from an Easter bake, soft, chewy, chocolatey, and packed with gooey Cadbury Creme Eggs. They’re easy to make and perfect for spring baking, whether you’re baking for family, friends, or simply treating yourself.

The fact that you can freeze the cookie dough and bake one cookie at a time makes this recipe even better, especially if you love freshly baked cookies on demand. Whether you stuff them with a full Creme Egg, split it between the centre and the top, or switch up the chocolate, these cookies are guaranteed to be a hit.

If you’re planning your Easter baking, these Creme Egg cookies deserve a spot at the top of your list. They’re fun, indulgent, and a must-bake for any Creme Egg lover this Easter season!

Loved this easter cookie recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!

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