These Creme Egg chocolate cookies, made with wholemeal flour and stuffed with half a Cadbury’s crème egg, makes a delicious, quick, and easy Easter treat.
At Easter, nothing splits the nation more than the great ‘mini egg vs. crème egg’ divide. These two delicious, annual Easter treats are gifted to us mere mortals by the chocolate gods Cadbury but once a year, and as soon as they begin to appear on shelves, it’s time to pick a side and stock up. For sneaky snacking, I choose mini eggs. For Easter baking, however, I opt for crème eggs. The only way to make crème eggs more delicious is by surrounding them with chocolate cookie dough.
This recipe is a twist on my old-favourite cookie recipe, using condensed milk. I’ve used it many times before (see the lemon and white chocolate cookies, chocolate chip cookies). I love the simplicity of this recipe; just mix together the sugar, butter, and condensed milk, then fold in the flour. Easy. For these creme egg chocolate cookies, I’ve added a generous spoonful of cocoa powder, to give it a really chocolate-ly flavour. Paired with half a mini crème egg which melts during cooking, it makes a sticky, gooey crème-eggy mess. As delicious as it sounds, I promise.
This recipe features mini crème eggs, but imagine a cookie stuffed with a normal sized crème egg?! A giant chocolate cookie! Crème egg shrouded in an enormous chocolate cookie coat! Perhaps that would be too sickly, but I feel like I’m going to have to try it. Watch this space…
I used wholemeal self-raising flour in this recipe and I’m really impressed with how it came out. It gives it a slightly more ‘savoury’ flavour which I thinks offsets the super-sweet mix of condensed milk and sugar well. For chocolate cookies, I prefer them not to be overly sweet and so wholemeal flour is a great way to achieve this. Naturally, you can use white flour, which will give a ‘smoother’ flavour. If you’re tempted to give wholemeal flour a go, I’d recommend it with this recipe. I also find it makes nice pastry, and moist cakes like carrot cake and lemon drizzle cake also work well with wholemeal flour.
Plus, it’s important to remember that wholemeal flour has bran in it, so it’s really healthy. Imagine! Healthy cakes! Healthy cookies! Perhaps not, but this could be the closest you’ll get to a healthy chocolate cookie…
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Chocolate cookies, made with wholemeal flour and stuffed with half a Cadbury’s crème egg, makes a delicious, quick, and easy Easter treat.
- 85g softened butter
- 60g caster sugar
- 50g condensed milk
- 100g wholemeal self-raising flour
- 15g cocoa powder
- 1 bag mini crème eggs
- Pre-heat the oven to 170°c/340°f/gas mark 3. Line two baking trays with a sheet of greaseproof paper.
- Using a wooden spoon, beat together the butter, sugar, and condensed milk in a large bowl until smooth and combined.
- Sieve in the flour and cocoa powder, tipping in the bits of bran from the flour left in the sieve, and fold in using a large metal spoon until just combined.
- Use a teaspoon to scoop out spoonfuls of the mixture and place onto the baking trays, pressing it down slightly to flatten. Leave space between each cookie to allow them to spread.
- Cut the crème eggs in half lengthways and press one into the centre of each cookie, fondant side up.
- Bake in the pre-heated oven for about 15 minutes, or until just turning crisp. Leave to cool on the baking tray, then transfer to a wire rack. ▪