These fudge filled chocolate chip cookies are simple, classic chocolate chip cookies with a decadent chocolate fudge filling on the inside! These surprise-inside cookies are sure to be a new favorite! Just like our biscoff stuffed snickerdoodle cookies!
Chocolate chip cookies are and have always been my favorite cookies — I love the slightly crisped edges, the soft, nearly-gooey centers (doesn’t everyone?!), and, perhaps most importantly, those melty chocolate chips. Stuff them with fudge?! Are you kidding me?!
Ingredients for Fudge Cookies
Here is your grocery shopping list for these cookies. I bet you have most of these ingredients in your house already!
Fudge
- Semisweet Chocolate Chips
- Sweetened Condensed Milk
Cookies
- Unsalted Butter
- Light Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Salt
- Baking Powder
- Baking Soda
- Mini Chocolate Chips
The measurements for all the ingredients can be found in the recipe card down below.
How to Make Chocolate Chips Cookies with Fudge Filling
This cookie recipe consists of two different components – the fudge and the cookie dough. Both parts are simple to make! Here are the basic steps:
Fudge
NOTE: Ideally, the fudge should be made at least 4 hours ahead of time (or a full day ahead of time).
- Prep: Line an 8×8 baking dish with foil and lightly grease with butter.
- Melt: Add the chocolate chips and sweetened condensed milk in a medium saucepan over medium-low heat and stir frequently until the chocolate is completely melted.
- Pour: Pour the melted chocolate into the prepared pan and allow to set for at least 4 hours.
- Cut: Cut the fudge into 1″ pieces and prepare the cookie dough.
Cookies
- Beat: Add the butter and sugars to the bowl of a stand mixer with the paddle attachment (or use an electric mixer and a large bowl) and beat until well combined and fluffy.
- Mix: Add the eggs one at a time and mix well after each addition and then add the vanilla extract.
- Whisk: In a separate bowl, add all the dry ingredients and whisk together.
- Combine: Decrease to low speed and add the dry ingredients to the wet ingredients and mix until combine.
- Stir: Add the chocolate chips and stir with a wooden spoon until mixed in and place in the fridge to chill for 15 minutes.
- Prep: While the cookie dough chills, preheat the oven and line baking sheets with parchment paper.
- Scoop: Scoop out a heaping portion of cookie dough (about 1 1/2 tablespoons) and make a crater in the center of the dough and press a square of fudge in the center.
- Roll: Pinch the dough around the fudge and roll the dough around it making sure there aren’t any cracks in the dough.
- Freeze: Place the stuffed dough balls into the freezers for 15 minutes.
- Bake: Place the cookie dough balls on the prepared baking sheets and bake for 12-14 minutes.
- Cool: Allow the cookies to cool completely before moving them from the cookie sheet.
All of these instructions can also be found in the recipe card at the end of the post. Keep scrolling for all the details!
Why Do Chocolate Chip Cookies Go Flat?
There are a few reasons that cookies can go flat. Let me give you a few tips to avoid it.
- Use half butter and half shortening, or reduce sugar amount.
- Butter and sugar make cookies spread.
- Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees.
- Chill the dough before baking.
Tips for the Best Fudge-Filled Cookies
These cookies are big, buttery, and soft vessels for the fudge filling. They look like something you’d spy at your favorite bakery. They come together much faster and easier than you might expect, and I have some tips to make the process as simple as possible.
First, the trick to making them without much fuss is to chill the dough.
You don’t have to chill very long, just 15 minutes, but this helps a lot and keeps the dough from sticking to your fingers when you’re trying to wrap it around your fudge centers. You’ll then chill the dough once more after you’ve formed your cookie dough balls for good measure and to keep them from spreading too thin and spilling out all that fudgy goodness in the oven!
The filling for these fudge filled chocolate chip cookies calls for only two ingredients (condensed milk and chocolate chips) and takes only a matter of minutes to mix together. Unfortunately, you will have to wait for the fudge to set before you can make the cookies (I recommend making it the night before, if you can), but you can expedite the process by placing it in the refrigerator for a few hours.
This recipe also makes more fudge than you will actually need, which, if you ask me is a pretty sweet bonus. 😉
Can You Make Chocolate Chip Cookies Without Brown Sugar?
If you don’t have brown sugar, you can make a substitute. For each cup use 1 cup of white sugar and add ¼ cup of molasses.
You can use just white sugar, but the color and flavor of the finished product will be slightly different.
If you don’t have enough sugar, either brown or white, you can substitute honey, corn syrup or molasses for half the amount in a baking recipe.
Storage Tips
These chocolate fudge cookies can be stored at room temperature and will keep for up to 3-4 days. They can also be stored in the fridge in an airtight container and they will keep for up to a week.
These cookies also freeze extremely well. Place them in a freezer-safe container and they will keep for up to 3 months.
Indulge your sweet tooth with these decadent fudge filled chocolate chip cookies. The perfect combination of gooey fudge and crispy cookie, these treats are sure to satisfy any dessert cravings.
More Stuffed Cookies Recipes to Try:
Description
These fudge filled chocolate chip cookies are simple, classic chocolate chip cookies with a decadent chocolate fudge filling on the inside! These surprise-inside cookies are sure to be a new favorite!
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Fudge
-
It is best if you can prepare the fudge 4 hours to a day in advance.
-
Line an 8×8 baking dish with foil and lightly grease with butter.
-
Set aside.
-
Combine chocolate chips and condensed milk in a medium-sized saucepan over medium-low heat.
2 Cups Semisweet Chocolate Chips, 1 Can Sweetened Condensed Milk
-
Stir frequently until chocolate chips are completely melted, then pour mixture into prepared baking dish.
-
Allow to set for at least 4 hours.
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Cut fudge into 1″ square pieces (you’ll have some extra — it tastes great on its own!) and place in freezer while you prepare your cookie dough.
Cookies
-
In the bowl of a stand mixer or using an electric hand-mixer, combine butter and sugars.
1 Cup Unsalted Butter, 1 Cup Brown Sugar, 2/3 Cup White Sugar
-
Beat on medium speed until well-combined.
-
Add eggs, one at a time, stirring well after each addition.
2 Eggs
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Stir in vanilla extract.
1 ½ teaspoon Vanilla Extract
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In a separate bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.
3 Cups All-Purpose Flour, 2 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
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Gradually stir flour mixture into butter mixture until completely combined.
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Stir in chocolate chips and place cookie dough in refrigerator to chill for 15 minutes.
3/4 Cup Mini Chocolate Chips
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Preheat oven to 375F and prepare cookie sheets by lining with parchment paper.
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Once cookie dough is finished chilling, remove dough from the refrigerator and your fudge from the freezer.
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Use a 1 1/2 Tbsp-sized cookie scoop and scoop a heaping portion of cookie dough.
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Make a crater in the center of the dough with your thumb and gently press a square of fudge firmly in the center.
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Roll the dough into a ball around the center, taking care to ensure that no cracks remain and no filling is visible (add more dough, if needed).
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Place stuffed cookie dough balls in freezer and chill for another 15 minutes.
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Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F for 12-14 minutes, or until edges are just beginning to turn golden brown.
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Allow cookies to cool completely on cookie sheet before removing (they’ll be quite fragile when warm, but will become more sturdy as they cool).
Cookies will keep for up to 1 week in an airtight container.
Calories: 427kcal
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This post was originally post by Sam from Sugar Spun Run.
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