4.93 from 14 votes
Print

Easy Creme Egg Cookies

Easy Creme Egg Cookies are packed with dark chocolate, pecans and oats and topped with half a mini Creme Egg - crunchy, chewy and delicious, you'll simply love them!
Course Snack
Cuisine British
Keyword Creme Eggs, Easter
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 26
Author Camilla Hawkins

Ingredients

  • 55 g pecan nuts roughly chopped
  • 100 g dark chocolate chopped into chips sized pieces
  • 110 g soft brown sugar
  • 100 g caster sugar
  • 110 g porridge oats
  • 165 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg beaten
  • 125 g butter melted
  • 1 tsp vanilla extract
  • 13 mini Creme Eggs halved (have a couple spare in case)

Instructions

  1. Preheat the oven to 175ºC.
  2. Line 2 - 3 large baking sheets with baking paper.
  3. Place all the dry ingredients into a large bowl and mix well.
  4. Then add the beaten egg, melted butter and vanilla extract and mix with a wooden spoon to form a dough.
  5. Form large walnut sized pieces of dough (either with your hands or use 2 tea spoons), place on baking tray 5 cm apart and top with half a mini Creme Egg, sunny side up!
  6. Place in oven and bake for 12 – 14 minutes or until golden.
  7. Allow to cool for a few minutes on the trays before transferring to a couple of cooling racks.
  8. Once cool store in an airtight container.