Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses (optional)
2 & 1/2 cups All-Purpose Flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 tbsp espresso powder (optional)
Cadbury Cream Egg Filling
3 tbsp butter
1/3 cup corn syrup
1 tsp vanilla
2 & 1/2 cups powdered sugar
1 tbsp heavy cream
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Mix room temperature butter, corn syrup, powdered sugar, vanilla, and heavy cream in a stand mixer. Scoop into 1 tbsp size scoops (optional: dye 1/3 of your filling orange to resemble the egg yolk and then scoop part white mixture and part orange mixture for your tbsp scoop).
Place scoops on parchment paper lined tray and chill (in freezer) for 60 minutes (or overnight).
Step 2
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg, molasses (optional), and vanilla extract until combined.
Step 3
Add All-Purpose flour, cocoa powder, espresso powder, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Bake a single cookie in the oven to estimate how much your cookies will spread and/or to see if you forgot an ingredient.
Scoop 1/3 cup of cookie dough, flatten out in palm, and add chilled cream filling ball in the center. Fold cookie dough around the cream filling and then roll in granulated sugar.
Step 5
Place cookie dough balls on a parchment paper lined tray and chill for another 30-45 minutes in the freezer.
Preheat oven to convection (bake) 350 degrees Fahrenheit.
Bake cookies for 12-14 minutes. (If cookie filling oozes out, chill your cookie dough balls longer!)
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
