Cadbury Creme Egg Cookies (Print Version)

# Ingredients:

01 - 10 full-size milk chocolate creme eggs (such as Cadbury)
02 - 1 (18.75 ounce) package fudge brownie mix (such as Ghirardelli Chocolate Supreme), including chocolate syrup packet
03 - 1/2 cup (about 2 1/8 ounces) all-purpose flour
04 - 6 tablespoons unsalted butter, melted and cooled
05 - 1 large egg, beaten
06 - 1 teaspoon instant espresso powder (optional)
07 - 1 cup chocolate chips (dark, milk, or white)

# Instructions:

01 - Place creme eggs in the freezer and freeze until solid, at least 2 hours or up to 12 hours.
02 - Preheat oven to 375 degrees F (190 degrees C) with rack in top third position. Line two large baking sheets with parchment paper, and set aside.
03 - Stir together brownie mix, chocolate syrup packet, flour, melted butter, beaten egg, and instant espresso powder (if using) in a large bowl until just combined into a stiff dough that resembles the texture of Play-Doh. Stir in chocolate chips until just combined.
04 - Unwrap frozen creme eggs, and set aside. Portion cookie dough into 10 even portions (about 3 oz. each; about 1/4 cup packed dough). Flatten dough in the palm of your hand to form an even round. Place a frozen creme egg in the center of the dough round, and wrap the dough to fully enclose the creme egg; place on a prepared baking sheet. Repeat with remaining creme eggs and dough portions, ensuring that cookie dough balls are placed at least 2 inches apart on each baking sheet (5 per baking sheet).
05 - Bake one baking sheet at a time in the preheated oven until cookies are just set on the edges and on top, 10 to 11 minutes. Do not overbake or the creme eggs may seep out of the cookie.
06 - Let cookies cool slightly on the baking sheet, about 15 minutes. Serve warm, or let cool completely on a wire rack and store in an airtight container for up to 2 days.

# Notes:

01 - To prevent the creme eggs from melting and leaking out during baking, ensure they are thoroughly frozen before use.
02 - Do not overbake the cookies to preserve their soft and gooey texture.

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