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Preheat the oven to 350 degrees and line 2 large cookie sheets with parchment paper.
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In a standing mixer (or with a hand mixer), cream unsalted butter until light and fluffy. Add in the granulated sugar and brown sugar, and continue to cream the mixture until light and fluffy.
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Next, add in the egg. Mix until well combined.
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Add in baking soda, salt, espresso powder, and vanilla extract. Mix until well combined.
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Add in the flour, and mix until the flour is combined.
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Lastly, add in the mini cadbury eggs and the chocolate chips. Mix until combined.
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Using cookie scoop, scoop out about 1 1/2 -2 Tbsp of cookie dough. Flatten the dough in the palm of your hand, and place a mini cadbury creme egg in the center.
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Fold the cookie dough around the creme egg, covering it completely with dough. (You might need to add a little extra dough to cover completely). Once it is covered, give the dough a quick roll between your hands and place on your baking sheet.
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Space the cookie dough about 2” apart (I generally make 6 cookies per cookie sheet). You should be able to get 12-14 cookies out of this recipe.
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Bake for 11-12 minutes, or until the cookies have set on top and are just beginning to turn lightly golden in color.
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Allow to cool for 5-10 minutes before transfering to a cooling rack.
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While the cookies are cooling, if desired, add more chocolate chips and crushed cadbury chocolate eggs on top. And, sprinkle with flaky sea salt.
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Serve slightly warm so the creme egg is still gooey inside.