Creme Egg NYC Cookies
Thick, gooey Creme Egg NYC Cookies with molten chocolate centers, stuffed with rich chocolate spread and topped with half a classic Cadbury Creme Egg. A bakery-style cookie perfected through nine rounds of testing — soft, chewy, and completely irresistible!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 8 large cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients
For the Cookie Dough
225g margarine or unsalted butter, softened
150g light brown sugar
100g caster sugar
1 large egg
1 teaspoon vanilla extract
350g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
150g milk chocolate chips
For the Filling & Topping
8 tablespoons thick chocolate spread (crackling or Nutella)
4 Cadbury Creme Eggs (halved, frozen)
(optional) extra chocolate chips for topping
Instructions
1. Line a medium plate with parchment paper and scoop 8 spoonfuls of chocolate spread onto it. Freeze until solid.
2. Freeze the Creme Eggs at the same time so they’re firm for slicing.
3. In a large bowl, cream margarine with both sugars until light and fluffy.
4. Add vanilla extract and egg; mix until just combined.
5. Sift in flour, baking powder, bicarbonate of soda, and salt. Mix on low speed until a soft dough forms.
6. Fold in the milk chocolate chips.
7. Divide dough into 8 equal portions (about 100–110g each).
8. Flatten one portion in your hand, place a frozen chocolate spread ball in the center, and wrap the dough around it. Roll into a ball. Repeat with remaining dough.
9. Place cookie dough balls on a lined tray and freeze for at least 45 minutes.
10. Preheat oven to 200°C (180°C Fan) and line 2 baking trays with parchment paper.
11. Place 4 frozen cookie dough balls per tray, leaving room to spread.
12. Bake 8–10 minutes, until edges are light golden but centers are soft and underbaked.
13. While baking, slice frozen Creme Eggs in half.
14. As soon as cookies are out of the oven, press one Creme Egg half, cut side up, into each warm cookie.
15. Cool cookies completely on trays for at least 2 hours before moving. This ensures gooey centers set perfectly.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days.
Freezing: Freeze baked cookies or dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes if needed.
Tips:
• Always weigh your flour for consistent texture.
• Don’t skip the chilling step — it ensures thickness and gooey centers.
• Bake from frozen for the best NYC-style height.
• Use a cookie cutter to “scoot” hot cookies into perfect circles after baking.
Substitutions:
• Replace crackling chocolate spread with Nutella or thick ganache.
• For butter version, use block-style unsalted butter (not spreadable).
Find it online: https://pinchofwarmthbakes.com/creme-egg-nyc-cookies/