Ingredients
Units
Scale
12 large Creme Eggs (frozen)115 g unsalted butter175 g light brown sugar1 tsp vanilla extract1 medium egg235 g plain flour40 g cocoa powder1/2 tsp bicarbonate of soda1/2 tsp salt1 tbsp cornflour200 g finely chopped chocolate (white, milk, dark)
Instructions
1. Freeze creme eggs for at least 1 hour until solid.
2. Preheat oven to 220°C / 200°C fan and line baking trays.
3. Beat butter and sugar until light and fluffy.
4. Add egg and vanilla and mix until smooth.
5. Whisk flour, cocoa powder, salt, bicarbonate of soda, and cornflour.
6. Mix dry ingredients into wet mixture.
7. Add chopped chocolate and combine.
8. Divide dough into 12 portions.
9. Flatten dough, wrap around frozen creme egg, and seal completely.
10. Place on trays and bake for 9–10 minutes until set outside and soft inside.
Notes
Freeze creme eggs fully before baking.
Seal dough completely to avoid leaks.
Best served warm for gooey center.
Store in airtight container for 3–4 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg