Creme Egg® Cookies

• Cadbury Creme Eggs®8
• unsalted butter↗120g g

  softened

• soft light brown sugar↗60g g
• soft dark brown sugar↗60g g
• granulated sugar↗100g g
• vanilla extract↗1 tsp tsp
• orange↗1 large

  zest (optional; see tip below)

• eggs↗2
• wheat flour↗270g g
• cocoa powder↗30g g
• baking powder↗2 tsp tsp
• baking soda↗1 tsp tsp
• coarse sea salt↗1 tsp tsp
• dark chocolate↗100g g

  finely chopped

Step-by-step instructions

1. 1

   Unwrap the Creme Eggs®, place them in a freezer‑safe container, and freeze for at least 2 hours. This can be done up to two days before baking. It’s important not to skip this step as it prevents the Creme Eggs® from exploding during baking.

2. 2

   Beat the butter and all the sugars with an electric whisk for 2‑3 minutes until the mixture is smooth (or use a mixer). Add the vanilla extract and orange zest, then add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl and mix again. Sift the flour and cocoa into a bowl, then add the leavening powder, baking soda and sea salt, and quickly stir until combined. Add the finely chopped dark chocolate and mix.

3. 3

   Line a baking tray with parchment paper. Shape the dough into eight equal balls (about 90 g each), moistening your hands. Place them on the tray and chill for 1‑2 hours.

4. 4

   Remove the Creme Eggs® from the freezer. Quickly flatten a ball of dough in your hand, place a Creme Egg® in the centre and wrap it completely with the dough. Repeat with the remaining eggs, then chill for another hour. At this stage the dough balls can be stored frozen for up to three months (see tip below).

5. 5

   Preheat the oven to 200 °C/180 °C fan/gas 6. Line two large baking trays with parchment and space the cookies at least 4 cm apart. Bake for 10‑11 minutes until the cookies spread slightly while remaining thick. Cool on the trays for 15 minutes, then serve slightly warm. Store in an airtight container for up to two days.