Creme Eggs create a gooey, uber-indulgent centre for these Easter cookies!
You might have guessed I’m having a bit of a cookies obsession at the moment. They’re so quick and easy to make, and SO delicious, can you blame me?
This week brings the second of this year’s Easter baking recipes. I’m packing bakery style chocolate cookies with roughly chopped Creme Eggs. The end result? Sugar overload and very happy taste buds.
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You can make these cookies in as little as 20 minutes if you have two baking trays. This recipe makes about 15 good-sized Creme Egg Cookies.
90g brown sugar
90g caster sugar
1 egg, beaten
30g cocoa powder
170g self raising flour
1/2 teaspoon baking powder
3 Creme Eggs, roughly chopped
1. Line 2 baking trays with baking paper and preheat your fan oven to 180’C.
2. Cream together the butter and two sugars until light and fluffy, then beat in the egg.
3. Add the cocoa powder, self raising flour and baking powder. Mix until evenly combined and there are no streaks of unconsolidated flour left.
4. Fold in your chopped Creme Egg pieces until evenly spread through the cookie dough. I like to save a few to poke into the top of the cookies, too.
5. Scoop out equal sized balls of dough using two teaspoons, a cookie scoop or an ice cream scoop to get them equal sized. Bake at 180’C for 10-12 minutes until the Creme Egg Cookies have spread and look a little crinkly on top. Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to finish cooling.
These cookies are such an easy bake for Easter, and they are also a lot of fun. Make your family and friends happy by sharing a few bakes treats with them. If you want more Easter baking inspiration, check out my No-Bake Easter Mini Egg Crispy Cake Bars. You’ll love them.
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