Cubicle kitchen: Scrambled Cadbury Cream Egg Cookies

I love Cadbury Creme Eggs.  I am not alone in this.  Recently, one of my favorite food bloggers, Vanilla Sugar, recently tweeted:

Amazing how fast the weight comes off when you drop ice cream, Cadbury Eggs & strawberry shortcake from your diet. No?

Indeed it is.

I still have a precious few Cadbury Creme Eggs stashed away in my freezer from this season's Easter haul.  That's my preferred way to eat them: fresh from the freezer, with the chocolate hard enough that I can bite into it to crack it and then eat the little shards while saving the creamy center for last.  Freezing them is the only way for the center to still be relatively intact and not completely all over my fingers by the end.

There are two ways to look at why I made these cookies.  The first is that I generously sacrificed part of my Creme Egg stash for the sake of the tastier klatch good.  The second is that I just wanted to see if it would work and was once again experimenting on my coworkers' taste buds.

I'm going to go with a little bit of both.  Either way, these are yummy.  I like Sally's recipe because the cookie is soft and fluffy, which pairs really well with the milky chocolate shell and fondant creme.

Scrambled Cadbury Creme Egg Cookies
Recipe from Sally's Baking Addiction: THE Chocolate Chip Cookie

My notes:

• Instead of chocolate chips, I chopped up about 8 Cadbury Creme Eggs and mixed those into my cookie dough.
• To chop up the Creme Eggs without making a gooey mess, place the eggs in the freezer at least overnight.