Cadbury Creme Egg Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
10 full-size milk chocolate creme eggs (e.g., Cadbury)
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1 (18.75 ounce) package fudge brownie mix (e.g., Ghirardelli Chocolate Supreme), including chocolate syrup packet
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1/2 cup (about 60 grams) all-purpose flour
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6 tablespoons unsalted butter, melted and cooled
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1 large egg, beaten
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1 teaspoon instant espresso powder (optional)
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1 cup (175 grams) 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.
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Preheat oven to 190°C (375°F) with rack in top third position. Line two large baking sheets with parchment paper and set aside.
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Stir together brownie mix, chocolate syrup packet, flour, melted butter, egg, and espresso powder (if using) in a large bowl until just combined into a stiff dough. Stir in chocolate chips until evenly distributed.
04 -
Unwrap frozen creme eggs, and set aside. Divide cookie dough into 10 even portions (about 85 grams or 1/4 cup each). Flatten dough in the palm of your hand, place 1 frozen creme egg in the center, and wrap dough around the egg to fully enclose it.
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Place cookie dough balls on prepared baking sheets, spacing them at least 5 cm (2 inches) apart. Arrange 5 cookies per baking sheet.
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Bake one sheet at a time in the preheated oven for 10 to 11 minutes, or until cookies are just set on the edges and top. Do not overbake to prevent the creme eggs from seeping out.
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Let cookies cool slightly on the baking sheet for about 15 minutes before serving warm. Alternatively, cool them completely on a wire rack before storing in an airtight container for up to 2 days.
# Notes:
01 -
Freezing the creme eggs ensures they hold their shape during baking.