Creme Egg Stuffed Cookie

Weekend Bake : Creme egg stuffed cookie/pudding So when I saw in the news this week that Dominoes had added these to their menu and then I read about everyone slagging it off, I wanted to make my own. But honestly, although this recipe makes something incredibly edible and delicious, it needs work. I wanted a cookie that wasn’t dry and crumbly but still firm enough to keep the egg inside from melting out. I wanted it to be chocolate chip but not too sweet because of the egg. I think I wanted to too much. So make at your peril and please edit as you see fit. will have a recipe for this somewhere and I suggest you use that instead! Ingredients 5 large creme eggs, frozen overnight 140g unsalted butter, softened 100g light brown soft sugar 30g caster sugar Pinch of salt 1 large free range egg Vanilla 165g plain flour 1 tbsp cocoa powder 1 tsp cornflour 1/4 tsp baking powder 85g dark chocolate chunks 150g mixed chopped chocolate (whatever you have lying around) Method - Cream together the butter, sugars and salt for 2 minutes. Add the egg and beat until fluffy. In a separate bowl, whisk together the flour, cocoa, cornflour and baking powder then fold into the butter mixture. Fold in the dark chocolate chunks and half the chopped chocolate. - wrap the dough in clingfilm and freeze for 30 mins. Slice off 130g of dough, flatten it into a circle and wrap it round a frozen creme egg. Seal the edges well and top with some of the chopped chocolate. Repeat until you have 5 balls. Freeze for 1 hour minimum. - bake at 190c fan for 10-12 minutes, 2 or 3 at a time, then remove from the oven and use a large cookie cutter or bowl to neaten the edges and make it a circle. Leave to cool on the tray for at least 10 mins. But to be honest, I’d just eat them off the tray with a fork. And let me know if you make them, or if you’ve tried the ones from Dominoes, I’d like to hear about either experience. X . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet