Fudgy Chocolate Creme Egg Cookies

Begin by placing the creme eggs in the freezer and allow them to freeze until solid, at least 2 hours or up to 12 hours.

Preheat the oven to 190°C (375°F) with the rack in the top third position. Line two large baking sheets with parchment paper and set aside.

In a large bowl, mix together the brownie mix, chocolate syrup packet, flour, melted butter, beaten egg, and espresso powder (if using) until it forms a stiff dough resembling the texture of Play-Doh. Stir in the chocolate chips until just combined.

Unwrap the frozen creme eggs and set aside. Divide the cookie dough into 10 equal portions (about 85g each; about 60ml packed dough). Working with one portion at a time, flatten the 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 around it to fully enclose the creme egg. Place the wrapped creme egg onto the prepared baking sheet. Repeat with the remaining creme eggs and dough portions, making sure to place the cookie dough balls at least 5cm apart on each baking sheet (5 per baking sheet).

Bake one baking sheet at a time in the preheated oven until the cookies are just set on the edges and on top, for 10 to 11 minutes. Be careful not to overbake, as the creme eggs may seep out of the cookie. Let the cookies cool on the baking sheet for about 15 minutes. Serve warm, or allow them to cool completely on a wire rack and store in an airtight container for up to 2 days.