Single Serve Creme Egg Stuffed Cookie Recipe

The best vegan Easter cookie you’ll ever make! A perfectly chewy cookie with a deliciously melty creme egg filling!

This recipe makes one single serve vegan creme egg cookie. A delicious vanilla cookie dough full of vegan mini eggs and a whole vegan creme egg stuffed inside! The perfect combo of chewy cookie with a sticky, gooey creme egg centre.

The cookie is delicious fresh out of the oven when it's warm and gooey or you can leave it to cool completely so you can see the full creme egg filling inside.

Makes one single serve cookie

Cookie ingredients;                    

4 tbs plain flour                                                         

1 tbs soft brown sugar

1 tbs white sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp vanilla powder or splash of vanilla extract

Pinch of salt - optional

1 tbs vegan butter

2 tsp cold water

Handful of vegan mini eggs

1 frozen vegan creme egg

You will also need; a bowl, a spoon, baking tray, baking paper

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How to make your single serve cookie;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper, this will make sure your cookie does not stick to the tray

3. Add the vegan butter, white sugar and brown sugar to your bowl and give them a quick mix to roughly cream them together

4. Add the flour, baking powder, baking soda, vanilla powder and water and mix together to create a thick, dry dough

5. Crush your mini eggs by putting them into a sandwich bag and hitting them with a rolling pin or by carefully cutting them in half with a knife

6. Add them to the mixture and mix the dough again but this time use your hands. The heat from your hands will slightly warm the butter and the dough should come together to form a smooth ball

7. The cookie dough will feel slightly dry, but that is ok. If the dough gets too wet we will need to rest it in the fridge to firm it up again before baking and we don't have time for that!

8. Flatten the ball of dough with your hands to make a big pancake shape

9. Place the frozen creme egg in the centre of the cookie dough pancake and squash the dough all over the creme egg so that it is completely covered

10. Place your cookie dough ball in the middle of the baking papered tray and place in the oven for approx. 10 minutes until lightly golden brown

11. As it gets close to being cooked, keep an eye on it! If you over bake the cookie, the creme egg will melt too much and the filling will leak out - like my first attempt!

12. The cookie will spread slightly, but because we've used a drier dough, it should still make a thick and chunky cookie

13. Leave to slightly cool - if you can wait! Then eat and enjoy!

Tips & Tricks!

• Make sure your creme egg is FULLY FROZEN if not it will leak out your cookie while baking

• If you don’t have any mini eggs , vegan chocolate chips will work perfectly in this recipe as well

• The cookie is delicious warm and gooey straight out of the oven or you can leave it to cool when it will be more like a chewy, classic bakery cookie with a set cream egg in the centre

• The vegan butter you use will determine how dry your dough is, as some vegan butters are much wetter than others. If your dough is too dry and crumbly to roll into a ball, add a tiny bit of extra water but try to make sure your dough does not get too wet.

• I used Mummy Meegz vegan creme eggs and mini eggs

• My non stick baking tray is from Dojo Home (gifted) https://dojohome.co.uk