Preheat the oven to 375 degrees.

In a large bowl mix together the cookie mix, flour, melted butter and egg until a soft dough forms.

Place the sprinkles in a shallow bowl.

Scoop out tablespoons of dough and form it into balls. Quickly roll the balls of dough into the sprinkles and place 2 inches apart onto a cookie sheet lined with parchment paper.

Using the back of a teaspoon measure, make an indentation in the top of each cookie.

Bake for 8-9 minute or until cookies are lightly browned on the edges and just set.

If the indentations have filled back in during the cooking process you can use the teaspoon to press them back into shape with the cookies are still warm.

Repeat the shaping and baking process with the remaining dough.

Heat the cream in the microwave for 30 seconds or until very hot. Pour the cream over the chocolate chips and stir until all of the chocolate is melted and mixture is thoroughly combined. You may need to microwave the mixture for 5 second intervals if the chocolate does not fully melt.

Spoon approximately 1 teaspoon into the center of each cookie.

Let the cookies stand for at least 30 minutes so that the fudge centers can firm up.

Store cookies for up to 3 days in a resealable container.