Creme Egg Stuffed Cookies

Name: Creme Egg Stuffed Cookies
Yield: Makes 8 Big Cookies
Cuisine: Oats

Soft, gooey, and unapologetically indulgent, these Creme Egg Stuffed Cookies are the ultimate treat for chocolate lovers. Tried and tested by Alfie Pond and Josh March from Crewe Alexandra Football Club!

Cooking Time 17 - 18 Minutes

Skill Level Easy

Serves Makes 8 Big Cookies

Ingredients

8 creme eggs, chilled for at least one hour or frozen

300g plain flour

100g Mornflake Superfast Oats blitzed

2 teaspoons baking powder

1/2 teaspoon fine salt

200g room temperature butter, cut into small cubes

150g soft light brown sugar

125g caster sugar

2 medium eggs, beaten

1 teaspoon pure vanilla extract

150g milk chocolate chunks

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

58 reviews

Add to cart £13.80

Method

Preheat oven to 180°C & line your baking trays
Mix flour, blitzed oat flour, baking powder & salt in a bowl
In another bowl, beat the butter & sugars until light & creamy
Beat in the eggs, then stir in vanilla extract
Mix in the dry ingredients, then fold in the chopped chocolate to form a thick dough
Divide into eight portions. Flatten slightly, place a cold Creme Egg in the centre, and wrap the dough around it to seal
Place cookies on trays, leaving space between them
Bake for 17–18 minutes until golden at the edges but soft in the middle
Let them cool, then enjoy!

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