One last chance for Creme Egg indulgence before they disappear from our shelves! You may have seen at the weekend that I shared some inspiration on delicious things to bake for your Easter get-together’s, and of course, Creme Egg’s feature prominently!
I thought you’d love to see a new twist on Creme Eggs with Creme Egg Chocolate Chip Cookies, since they’re so simple and easy. We’ll use mini Creme Eggs to make them and they’re a really impressive dessert! For a party, it would be fun to make some with Creme Eggs, maybe some with other fun Easter sweets like mini eggs and smarties eggs, and leave some plain too.
I experimented with baking mini Creme Eggs inside these cookies and also cutting them into half or thirds and placing them on top as soon as they come out of the oven. Personally I’d stick with chocolate chips inside these cookies and mini Creme Eggs on top – so cute!
You can make these cookies in a mixer or by hand. I made them in my KitchenAid, and it does a great job of creaming the butter and sugar quickly so that it’s super fluffy, but you can also easily do this by hand, and it’ll be a little workout for your arms!
- 100g plain chocolate (around 55% cocoa solids - I normally use tesco everyday value)
- 130g plain flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp flaked sea salt
- 125g very soft unsalted butter
- 75g light brown sugar
- 50g dark muscavado sugar (if you only have caster, use 125g caster total for the sugar)
- 1 large egg
- 1 tbsp vanilla bean paste
- 250g dark chocolate chips or chunks (again I use plain chocolate, about 55% cocoa solids)
- Plus another 50 - 100g dark chocolate chips or chunks reserved for later
- 1 packet mini Creme Eggs or other Easter sweets
- Combine your very soft unsalted butter in your stand mixer, or in a large bowl, with the sugars. Mix vigorously until they're combined, and fluffy and light in colour. Next, beat in the egg and vanilla paste along with the salt.
- Set the 100g chocolate to melt in the microwave (I break it into chunks and heat for 30 seconds, then stir). Meanwhile, turn the mixer to low and add in the plain flour and bicarbonate of soda. Measure out the cocoa, and give it a whisk in the measuring bowl before you add to the mix - cocoa can be lumpy.
- With the mixer running, pour in the melted chocolate and mix gently. Fold in the chocolate chip by hand (and eat some amount of cookie dough if you're anything like me).
- Pop the cookie dough into a tupperwear tub and chill in the fridge for at least an hour.
- To bake, preheat your oven to 170°C/gas mark 3/325ºF and prepare two very large baking sheets. I line them with reusable silicone baking mat's, or you can also use parchment paper or just grease the sheets very well with butter.
- Use a tablespoon or a small ice cream scoop to grab small tangerine sized balls of dough and roll them into a ball between your palms. Pop them onto the baking sheets and then stud the outside of the dough balls with the reserved chocolate chips - all over.
- Bake for a very scant 10 minutes, and while they're in the oven, cut up your mini Creme Eggs. You'll know they're done when the top becomes crackly - they might not look completely done but they will firm up a lot when they cool. Remove from the oven and turn off, and put the creme eggs on top, pushing down gently into the cookie. Return to the oven for a couple of minutes so that the creme eggs become melty, then remove and cool completely on the tray.