Cadbury Egg Cookies (Print Version)
# Ingredients:
01 -
1 cup chocolate chips (use dark, white, or milk—your choice!)
02 -
10 large milk chocolate creme eggs (like Cadbury ones)
03 -
6 tablespoons butter, melted and cooled down
04 -
1 teaspoon espresso powder (totally optional!)
05 -
1 beaten large egg
06 -
1/2 cup (a little over 2 ounces) plain flour
07 -
1 (18.75-ounce) box of fudge brownie mix, including its syrup packet (try Ghirardelli Chocolate Supreme)
# Instructions:
01 -
Pop the creme eggs in your freezer and leave them there until completely hard—at least 2 hours or as long as 12 hours.
02 -
Turn the oven on to 375°F (190°C) and place your rack near the top. Cover two big baking trays with parchment and keep them off to the side.
03 -
Combine the brownie mix with its chocolate syrup, flour, melted butter, the beaten egg, and espresso powder (if you like). Stir it all together in a big bowl until it forms a firm dough, sort of like Play-Doh. Toss in the chocolate chips and mix again until just blended.
04 -
Peel wrapping off frozen creme eggs and keep them nearby. Split the dough into 10 pieces (around 3 ounces each). Press down one piece into a flat circle in your hand, pop a creme egg in the middle, and roll the dough around it so it's completely covered. Put it on the lined baking tray. Do this for all the dough and eggs, leaving 2 inches between each cookie on the trays—five per tray works best.
05 -
Bake one tray at a time on the top rack for 10 to 11 minutes. Pull them out as soon as the edges are set but the tops are still soft. Don’t let them cook too long or the creme eggs might leak out!
06 -
Leave the cookies on the tray to cool down a bit—about 15 minutes. Eat them while warm, or shift them to a wire rack to cool all the way. They’ll last up to 2 days in an airtight container.
# Notes:
01 -
Keep the creme eggs frozen solid to stop them melting into a mess while baking.
02 -
Don't overcook—this makes sure the cookies stay soft and gooey!