Oh the Cadbury Cream Egg.  They appear right after Christmas every year with their creamy chocolately goodness just begging to be picked up at the grocery check out line and rushed home to be savored.

Curse you Cadbury Cream Egg.   I was forced to eat far too many of these cookies.

Just an FYI, I tried stuffing the egg into the cookie, but all the cream inside just melted away while baking, so I decided to try topping the cookies with the eggs instead.  Worked like a charm.

Cadbury Creme Egg Topped Chocolate Chip Cookies

Inspiration: Buns in my Oven

Recipe:  Levain Chocolate Chip Cookie imposter recipe

• 1 cup unsalted butter, cold
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon corn starch
• 3 1/3 cups all purpose flour
• 2 cups MINI semi sweet chocolate chips
• 24-36 MINI Cadbury Cream Eggs, unwrapped

Preheat oven to 350º and line two baking sheets with parchment paper.

Using a stand mixer, cream the butter and sugars together. Add the eggs one at a time mixing after each addition. Mix in the vanilla, baking powder, baking soda, salt and corn starch.  Gradually add the flour, mixing between each addition until fully incorporated.  Stir in the mini chocolate chips.

Using a 1 inch cookie scoop or using a large soup spoon, drop the cookies onto a cookie sheet lined with parchment.  Depending on the size you make your cookies you will get somewhere between 24 to 36.

Bake for 10-14 minutes, depending on the size of your cookies, until almost baked.  Remove the pan and carefully press a Cadbury Egg into the center of each cookie.  Return to the oven and bake for an additional 2 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before putting them on a cooling rack to finish.