Creme Egg Stuffed Cookies
Giant, bakery-style chocolate chip cookies with a hidden surprise: a whole chocolate cream egg tucked inside for a molten, gooey center.
Ingredients
Scale
- 225 grams Unsalted Butter
- 200 grams Brown Sugar
- 100 grams Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 350 grams All-Purpose Flour
- 1 teaspoon Baking Soda
- 150 grams Semi-Sweet Chocolate Chips
- 8 to 10 Chocolate Cream Eggs
Instructions
- In a large bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar until well combined.
- Add the egg, egg yolk, and vanilla extract, beating until the mixture is smooth and light.
- Stir in the flour and baking soda until a thick cookie dough forms.
- Fold in the semi-sweet chocolate chips by hand.
- Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Preheat your oven to 180°C and line baking sheets with parchment paper.
- Take a large portion of dough (about 70-80g), flatten it in your palm, and place a whole chocolate cream egg in the center.
- Wrap the dough around the egg, ensuring there are no gaps or holes, and roll into a ball.
- Place the dough balls on the baking sheets, leaving plenty of room for spreading.
- Bake for 12 to 14 minutes until the edges are golden brown. The centers should still look slightly soft.
- Let the cookies cool on the pan for at least 10 minutes before moving to a wire rack.
Notes
- Freeze the chocolate eggs for 20 minutes before stuffing to help them hold their shape.
- Do not overbake; the cookies will continue to firm up as they cool.
- Ensure the dough seal is perfect to prevent the filling from leaking.
Find it online: https://dishmio.com/creme-egg-stuffed-cookies/