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Fudge-Filled Chocolate Chip Cookies Recipe

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Deliciously rich and gooey Fudge Filled Chocolate Chip Cookies featuring a luscious homemade fudge center encased in a soft and chewy chocolate chip cookie dough. These indulgent treats combine the classic sweetness of semisweet chocolate chips and creamy condensed milk fudge with the comforting texture of freshly baked cookies, perfect for satisfying any chocolate lover’s cravings.

Ingredients

Units Scale

Fudge

  • 2 cups Semisweet Chocolate Chips
  • 1 Can (14 oz) Sweetened Condensed Milk

Cookies

  • 1 cup Unsalted Butter, softened to room temperature
  • 1 cup Brown Sugar
  • 2/3 cup White Sugar
  • 2 Eggs
  • 1 1/2 teaspoons Vanilla Extract
  • 3 cups All-Purpose Flour
  • 2 teaspoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3/4 cup Mini Chocolate Chips

Instructions

  1. Prepare the Fudge: Line an 8×8 inch baking dish with foil and lightly grease it with butter. In a medium saucepan over medium-low heat, combine 2 cups semisweet chocolate chips and 1 can (14 oz) sweetened condensed milk. Stir frequently until the chocolate chips are completely melted and the mixture is smooth. Pour this mixture into the prepared baking dish and allow it to set at room temperature for at least 4 hours or up to a day for the best texture.
  2. Cut and Freeze the Fudge: Once set, cut the fudge into 1-inch square pieces. Place these fudge squares in the freezer to keep them firm while you prepare the cookie dough.
  3. Make the Cookie Dough: In the bowl of a stand mixer or using a hand mixer, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 2/3 cup white sugar on medium speed until well combined. Add 2 eggs one at a time, mixing well after each addition, then stir in 1 ½ teaspoons vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda.
  5. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, stirring until fully combined. Stir in 3/4 cup mini chocolate chips. Refrigerate the cookie dough for 15 minutes to chill.
  6. Assemble the Fudge-Filled Cookies: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper. Remove the cookie dough from the refrigerator and fudge squares from the freezer. Using a 1 1/2 tablespoon cookie scoop, portion out heaping scoops of cookie dough. Create a crater in the center of each scoop with your thumb and firmly press a fudge square inside. Carefully roll the dough around the fudge to form a ball, sealing the fudge completely inside with no cracks or visible filling. If needed, add more dough to cover the fudge fully.
  7. Chill Before Baking: Place the fudge-stuffed cookie dough balls on a tray and chill in the freezer for 15 minutes to help maintain shape during baking.
  8. Bake the Cookies: Arrange the chilled cookie dough balls on the parchment-lined baking sheets at least 2 inches apart. Bake at 375°F for 12-14 minutes or until the edges just start to turn golden brown.
  9. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring. They will be fragile when warm but will firm up as they cool, revealing gooey fudge centers enclosed in chewy, chocolate chip-studded cookie dough.

Notes

  • Prepare the fudge at least 4 hours or up to a day in advance for best results.
  • Freezing the fudge pieces and chilling the dough before baking helps prevent spreading and keeps fudge intact inside the cookies.
  • Use mini chocolate chips in the dough for even distribution and better texture.
  • Take care to seal the fudge completely inside the dough to avoid leakage during baking.
  • Allow cookies to cool on the baking sheet as they are delicate when hot.
  • Extra fudge squares make a delicious standalone treat.

Find it online: https://yummelle.com/fudge-filled-chocolate-chip-cookies-recipe/