The Creme Egg Cookie Experiment

Last Easter I saw quite a few creme egg filled cookies; so, this year I have decided to make them.  As I’ve found myself with a little extra time on my hands, I felt I needed to do a little experiment.

After a bit of research I found the crème eggs need to be chilled to achieve the best results, so these cookies need to be planned a day head of making.

So what difference does the temperature or the crème egg make to the finished result of the cookie?

I put one crème egg in the freezer, one in the fridge and kept one at room temperature and left them over night (about 12hours).

The next day I made a batch of cookie dough. I made my chocolate chip cookie dough

  • 200g Butter
  • 300g Caster Sugar
  • 1 tsp Vanilla Essence
  • 1 Egg
  • 350g Plain Flour
  • ½ tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 150g Dark Chocolate Chips or Chunks
  • 12 Creme Eggs (frozen the night before)

Method:

(This is the method of making them, not just the experiment method)

  • After doing my room temperature, fridge or freezer experiment I found it best to freeze the creme eggs over night before cooking.
  • So the night before freeze your eggs the night before you want to bake the creme egg stuffed cookies.
  • Grease two baking sheets or more if you have them.
  • Pre heat the oven to 180degrees.
  • Cream together the butter and sugar until light and fluffy.
  • Add the vanilla essence and the egg then mix until well incorporated.
  • Sift the flour, baking powder and bicarbonate of soda together, then add this with the chocolate chips and fold through thoroughly, I like to get my hands in at this point.
  • This will come together to form a soft dough.
  • I used 80g of cookie dough per egg.
  • Enclose the Creme eggs in the cookie dough making sure there are no gaps.
  • I put 6 cookies to a tray.
  • Bake for15mins. You may need to turn the tray to achieve an even bake.
  • The longer you bake them for the harder and crispier they will become.
  • Allow to cool on the sheet for a couple of minutes and then transfer the cookies to a cooling rack.
  • Repeat until all the cookie dough or eggs have been used up. Do keep the frozen eggs in the freezer until you are ready to use them.
  • If you have cookie dough left over (more dough then eggs just make conventional cookies.)

This is the result of my experiment:

Each of the cookies leaked a little, however after cooling slightly the cookies can be lifted off and they will separate from the leaked crème egg and look fine.

Crème Egg Cookie 1 – The crème egg kept at room temperature seemed to melt into the cookie and it was hard to see where the cookie finished and the crème egg started.

Crème Egg Cookie 2 – This egg spent the night in the fridge, it faired better then number 1 and you could see a bit of the crème part of the egg.

Crème Egg Cookie 3 – This egg stayed in the freezer over night, I could definitely still see the crème egg layers after cooking and this one got the vote of being the best overall.

However no one complained about eating any of the crème egg cookies or nibbling the sticky crème egg filling that leaked out during cooking.

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