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!
Hello there! Sam here, the baker, photographer, and chocolate chip cookie aficionado behind Sugar Spun Run.
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.
Why Do Chocolate Chip Cookies Go Flat?
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.
Well, today I have a recipe for you that takes the melty chocolate parts of those cookies to the next level: fudge filled chocolate chip 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. 😉
Enjoy!
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.
Fudge Filled Chocolate Chip Cookies
Fudge Filled Chocolate Chip Cookies
Description
Ingredients
Fudge
- 2 cups semisweet choc chips
- 1 can sweetened condensed milk, 14 oz
Cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 2/3 cup white sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup mini chocolate chips
Instructions
Fudge
- It is best if you can prepare the fudge 4 hours to a day in advance.
- Line an 8x8 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.
- Stir frequently until chocolate chips are completely melted, then pour mixture into prepared baking dish.
- Allow to set for at least 4 hours.
- 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.
- Beat on medium speed until well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and baking soda.
- Gradually stir flour mixture into butter mixture until completely combined.
- Stir in chocolate chips and place cookie dough in refrigerator to chill for 15 minutes.
- Preheat oven to 375F and prepare cookie sheets by lining with parchment paper.
- Once cookie dough is finished chilling, remove dough from the refrigerator and your fudge from the freezer.
- Use a 1 1/2 Tbsp-sized cookie scoop and scoop a heaping portion of cookie dough.
- Make a crater in the center of the dough with your thumb and gently press a square of fudge firmly in the center.
- 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).
- Place stuffed cookie dough balls in freezer and chill for another 15 minutes.
- 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.
- 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).
Notes
Nutrition
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Bridgette
I’ve made this recipe twice and both times the fudge doesn’t melt. The cookies are great but then there is just a lump of fudge in the middle. Any tips or suggestions?
Sweet Basil
Hi Bridgette! Hmmmm…that is so strange! It could be your chocolate chips or maybe your clump of fudge was a little too large. I’m so sorry for the frustration! I’ve had luck with Toll House chocolate chips or Ghirardelli!
slope
Yummy! I can’t wait to try it!
Emma @ Lights, Camera, BAKE!
Love these cookies! The fudge center is amazing and it also means more chocolate, chocolate, chocolate (for me!).
Shawnna Griffin
Hey girl- these cookies look amazing!