4.93 from 13 votes

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
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 26
Author Camilla


  • 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)


  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.