Ingredients
Equipment
Method
Combine Dry Ingredients
- In a large bowl, whisk together the all purpose flour, baking soda, and salt. Whisking ensures that the leavening agent and salt are evenly distributed throughout the flour, which is crucial for uniform rising and seasoning in your cookies.
Cream Butter and Sugars
- In another large bowl, using a stand mixer with a paddle attachment on medium-low speed, or a hand mixer, beat together the softened unsalted butter, granulated sugar, and brown sugar until smooth and creamy. This will take about 1-2 minutes. The mixture should become noticeably lighter in color and fluffy in texture as air is incorporated.
Add Egg and Vanilla
- Beat in the large egg and vanilla extract until the mixture is smooth and fully combined. Using a room temperature egg helps it emulsify better with the butter and sugar, creating a more cohesive and stable cookie dough.
Combine Wet and Dry Ingredients
- Turn the mixer speed down to low and gradually beat in the flour mixture until just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour too much, leading to tough, less tender cookies. Once the flour is mostly incorporated, stir in the semisweet chocolate chips by hand.
Stuff the Cookies
- Using a #40 cookie scoop or by hand, measure out about 1 1/2 tablespoons of cookie dough. Flatten this portion of dough into a disc in the palm of your hand, then center one mini creme egg on top. Carefully wrap the dough around the egg, ensuring it is completely sealed all the way around, with no gaps where the chocolate egg can peek through. This complete covering is key to preventing leakage during baking.
- If the cookie dough becomes too warm and sticky to handle easily, chill it in the refrigerator for 15 minutes. This will firm up the butter and make the dough more manageable for stuffing.
Chill the Dough
- Repeat the stuffing process with the remaining mini eggs. Place all the stuffed cookie dough balls on a baking sheet lined with parchment paper. Refrigerate the dough balls for at least 1 hour, or until they are firm to the touch. This chilling step is incredibly important as it prevents the cookies from spreading too much in the oven, helping them maintain their shape and ensuring a chewier texture.
Freeze for Later (Optional)
- If you prefer not to bake all of the creme egg stuffed chocolate chip cookies at once, this is the perfect point for freezing. Once the cookie dough balls are firm from chilling, transfer them to a freezer-proof bag or airtight container. You can freeze them for up to 3 months. When ready to bake, simply place them on a cookie sheet and bake directly from frozen, adding a few extra minutes to the baking time.
Bake the Cookies
- Preheat your oven to 350F. Have 2 ungreased cookie sheets ready, or line them with parchment paper for easier cleanup and to prevent sticking. Arrange the chilled cookie dough balls a few inches apart on the prepared cookie sheets.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and firm. The centers may still look a little soft, which is exactly what we want for that gooey creme egg filling.
Cool and Serve
- Once baked, remove the cookie sheets from the oven. Allow the creme egg stuffed chocolate chip cookies to cool on the baking tray for 5 minutes. This cooling period is important because it allows the cookies to set up and firm slightly, making them less likely to break when you transfer them.
- After 5 minutes, carefully remove them to a wire cooling rack to cool completely. Serve them warm for the best gooey experience, or enjoy them once cooled.
Notes
Prevent leakage by fully sealing creme eggs and chilling dough for at least an hour. Avoid overmixing or overbaking for tender, gooey cookies. Store baked cookies in an airtight container for 3 days; dough freezes up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.