Chocolate chip Creme Egg cookies
Prep time: 30 minsTotal time: 
Chocolate chip Creme Egg cookies
These easy chocolate chip cookies are topped with mini Creme Eggs. You can chop up large Creme Eggs instead if that’s all you have
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 155g plain flour
- ½ tsp baking soda
- ½ tsp fine salt
- 110g unsalted butter, softened
- 80g granulated sugar
- 85g dark brown sugar
- 1 tsp vanilla extract
- 1 medium egg
- 150g dark or milk chocolate, roughly chopped
- 1 x 78g bag Cadbury Creme Egg Minis, halved
Step by step
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Sift the flour, baking soda and ½ teaspoon fine salt into a medium bowl, then set aside. In a separate large bowl, add the butter and sugars, then beat together using a stand mixer or electric hand whisk until light and smooth (about 2-3 minutes).
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Scrape around the sides of the bowl, then add the vanilla extract and egg. Briefly beat again. Add the flour mixture, then briefly beat again to get things combined before finishing with a spatula to avoid overmixing. Add in the chocolate chunks and fold those through too. Allow the dough to chill for 1 hour.
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Preheat the oven to 180°C, fan 160°C, gas 4 and line two large baking trays with baking paper. Divide the dough into 20 tall balls (they need a bit of height to stop them spreading too much), leaving about 5cm space between each ball on the tray. (If you’re baking in batches, leave the remaining dough in the fridge until a tray is available.) Bake for 12 minutes, or until the cookies are just brown at the edges. Press 1 or 2 Creme Egg halves onto each cookie, then return to the oven for 2 minutes. Finish with a pinch of flaky salt, then allow to cool slightly on the baking tray before transferring to a wire rack to finish cooling.
