Cadbury Cream Egg Cookies
These Cadbury Cream Egg cookies are what spring dessert dreams are made of. Imagine a rich, fudgy chocolate cookie wrapped around a soft, gooey cream egg filling that melts into the center as it bakes. Instead of a regular cookie, each one becomes a surprise-filled treat with that iconic vanilla “yolk” tucked inside. Finished with a crackly, chocolatey exterior and a perfectly soft middle, they feel like a tiny edible Easter dessert all in one bite—just as fun to make as they are to eat.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, crunchy, and perfect for Easter!
Once you have all of the ingredients ready to go, you’re officially set up for Cadbury Creme Egg Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Cadbury Cream Egg Cookies
Ingredients
- 1 cup butter 226g
- 1/2 cup granulated sugar 70g
- 3/4 cup brown sugar 150g
- 1 egg
- 2 tsp vanilla extract 4g
- 1 tbsp molasses 15g, optional
- 2 1/2 cups all-purpose flour 310g
- 3/4 cup cocoa powder 90g
- 1 tsp baking soda 4g
- 1/2 tsp baking powder 2g
- 1 tbsp espresso powder optional
- 3 tbsp butter 45g
- 1/3 cup corn syrup 110g
- 1 tsp vanilla 2g
- 2 1/2 cups powdered sugar 312g
- 1 tbsp heavy cream 15g
Method
- In a stand mixer, mix butter, corn syrup, powdered sugar, vanilla, and heavy cream until smooth.
- Scoop into 1 tbsp-sized balls.
- (Optional: dye 1/3 of mixture orange and combine with white for a “yolk” look.)
- Place on a parchment-lined tray and freeze for 60 minutes (or overnight).
- Beat butter, granulated sugar, and brown sugar until light and fluffy (1–2 minutes).
- Mix in egg, vanilla, and molasses until combined.
- Add flour, cocoa powder, espresso powder, baking soda, and baking powder.
- Fold until a soft dough forms.
- Scoop ~1/3 cup of dough.
- Flatten in your palm and place frozen filling in the center.
- Wrap dough around filling and roll into a ball.
- Roll in granulated sugar.
- Place dough balls on a parchment-lined tray.
- Freeze for 30–45 minutes.
- Preheat oven to 350°F.
- Bake for 12–14 minutes.
- (If filling leaks, chill longer before baking.)
- Right after baking, use a circular cup or cutter to swirl cookies into perfect circles.
- Let cookies sit on the tray for 10 minutes before transferring.
- Enjoy fresh or store chilled for up to 8 days.
Nutrition
Private Notes
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