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Cadbury Creme Egg Cookies: Perfect for Easter!

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Adjust Servings:
100g soft butter
100g caster sugar
2 tablespoons maple syrup seperated
4 Cadbury Creme Eggs
180g self raising flour

Nutritional information

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  • 15 minutes
  • Serves 12
  • Easy




Hi everyone! I’m so excited that Easter is nearly here. Not just for the chocolate, but because I get the fun & enjoyment of creating a lot of different Easter recipes for you all!

I decided to start my Easter baking yesterday. John and I were staying at my sister’s house that has such a lovely kitchen, I couldn’t resist. Plus, I had the day off work – there was no reason not to! Unfortunately I didn’t get to create quite as many recipes as I had planned, as the power at my sister’s place went out mid baking! (Gasp.) However, I’m glad I got to create this one as these creme egg cookies are absolutely delicious. Even John loves them, though he’s not usually a fan of sweet stuff! Apart from me, of course.

These Creme Egg Cookies are super simple to make, and don’t use many ingredients at all! Simply chop up the Creme Eggs, combine all the ingredients, and pop them into the oven for 15 minutes! Don’t forget to top them with another chopped Creme Egg like I’ve done… good for presentation and taste!

Keep an eye out for more of my Easter recipes, I have a lot coming! Make sure to like my Facebook page to ensure you don’t miss out on any new recipes.

Cadbury Creme Egg Cookies | lovelyfork
Cadbury Creme Egg Cookies | lovelyfork


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Preheat the oven to 180 degrees celsius. Grease two baking trays.


Combine the sugar & butter. Add 1 tablespoon of maple syrup & mix.


Add half of the flour (90g) into the butter and use your hands to form into a soft dough.


Chop 3 Creme Eggs into small chunks. (There will be 1 leftover, put aside.) Add the smashed Creme Eggs and the other tablespoon of maple syrup into the dough, and mix well.


Roll small balls of dough in hands and place on baking trays. Space them well apart, I had 6 on each tray. Use a fork to press down on top slightly.


Bake for 15 minutes. While they are baking, chop the remaining Creme Egg into small pieces. Immediately after removing cookies from oven, top each cookie with a small portion of the chopped Creme Egg. Let cool on baking tray for 5 minutes before transferring to a wire rack to finish cooling.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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