Fudge Filled Cookies

Yield: about 24 large cookies

Prep Time: 20 minutes

Cook: 32 minutes

Fudge Filled Cookies are ultra soft and tender brown sugar cream cheese cookies with a secret rich chocolate fudge filling inside. As tasty as they are fun!

What's better than a cookie stuffed with FUDGE?! Fudge Filled Cookies are made ultra soft with brown sugar, cream cheese, and a rich surprise fudge filling. DELISH recipe.

Tessa's Recipe Rundown...

Taste: Just tasty. No need for fancy adjectives.
Texture: Crazy soft, tender, and fluffy with that rich, slightly gooey, fudgy filling.
Ease: Super easy, just dirties an extra pan making the fudge filling.
Appearance: You don’t get the full effect of these babies until you take a bite and I just love that surprise!
Pros: Fun and scrumptious cookie, really all you could ask for!
Cons: None really.
Would I make this again? Mmmhm.

Fudge Filled Cookies are ultra soft and tender brown sugar cream cheese cookies with a secret rich chocolate fudge filling inside. As tasty as they are fun - love this recipe!

Taking a bite into something when it is totally NOT what you expected can go one of two ways…

It’s either a horribly upsetting realization that requires all your effort to not just spit it back out. Or it’s an incredibly delightful surprise you wish you could experience again, because you know nothing will compare to that first bite.

Fudge Filled Cookies are ultra soft and tender brown sugar cream cheese cookies with a secret rich chocolate fudge filling inside. As tasty as they are fun - love this recipe!

These Fudge Filled Cookies definitely fall under the delightful surprise category. There are some surprises that are more mild, like biting into a chocolate chip cookie only to discover it’s actually a raisin cookie. Your reaction will probably depend on how much you like or hate raisins, because no one loves raisins. I think everyone loves a surprise fudge filling inside an already flavorful and ridiculously soft cookie. What’s not to love?! And if something like a fudge filling upsets you, then you’re definitely on the wrong site. And I don’t think we can be friends. KIDDING.

Kind of…

Fudge Filled Cookies

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5.0 rating
1 reviews

Fudge Filled Cookies

Yields about 24 large cookies
Prep Time 20 minutes Cook Time 32 minutes Total Time 52 mins


    For the fudge

    • 1 1/2 cups semisweet chocolate chips
    • 1/2 can (7 ounces) sweetened condensed milk

    For the cookies

    • 4 cups (18 ounces) all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon (optional)
    • 2 sticks (8 ounces) unsalted butter, at room temperature
    • 4 ounces cream cheese, at room temperature
    • 2 cups (14.1 ounces) packed light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract


    1. For the fudge:

      In a small saucepan set over low heat combine the sweetened condensed milk and chocolate chips. Heat until melted and smooth. Remove from heat and let cool.

      For the cookies:

      Preheat the oven to 350° F. Line large baking sheets with parchment paper or silicone baking mats.

      In a medium bowl whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.

      In the bowl of an electric mixer beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined. On low speed slowly add the flour mixture and beat until incorporated

      Scoop a heaping tablespoon of cookie dough and flatten into a disk. Scoop a 1/2 teaspoon of the fudge in the center of each disk of dough. Cover with another heaping tablespoon of cookie dough. Repeat for the remaining dough and fudge.

      Bake for about 12 minutes, or until golden brown. Best served warmed!


    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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    17 Responses to “Fudge Filled Cookies”

    1. #
      Taylor @ Food Faith Fitness — July 22, 2015 at 4:27 am

      Who doesn’t love biting into a surprise chocolate explosion! Especially when you’re eating an already delicious cookie. These just took cookie to a whole new level of incr-EDILE Tessa! Pinnes!

    2. #
      Patty K — July 22, 2015 at 8:20 am

      YUM! I love puffy cookies with a fudgy surprise!

      Yep, I’ve definitely bitten into an oatmeal raisin cookie once, thinking it was a chocolate chip cookie. Utterly disappointed. Not because I don’t like oatmeal raisin cookies, but because I was expecting gobs of chocolate! Anyway, this is going on my must-bake list.

    3. #
      Matthew — July 22, 2015 at 12:47 pm

      Hi Tessa! This recipe looks great and I can’t wait to try it but I am confused on the flour. The recipe calls for 4 cups but then says 18 ounces. Is the 4 cups for volume and the 18 ounces for weight? I don’t have a kitchen scale so I don’t know if 18 ounces of flour by weight equals 4 cups of flour by volume. Please clarify and thanks!

    4. #
      Gaby — July 22, 2015 at 1:30 pm

      Love that surprise in the middle!!

    5. #
      Jessica the Baker — July 22, 2015 at 9:10 pm

      Now why didn’t I think about this deliciousness before?!? 🙂 I certainly wouldn’t mind finding a surprise like this inside a cookie…yummm!!

    6. #
      Anna @ Sunny Side Ups — July 23, 2015 at 3:45 pm

      Oh my goodness, nothing more disappointing than biting into a raisin cookie, expecting it to be a chocolate chip cookie…but these fudge filled cookies would be such an INCREDIBLE unexpected surprise! They look so delicious!! 🙂

    7. #
      Janet Bradley — July 26, 2015 at 7:34 am

      I know its not said, but probably obvious, when I put the chocolate in the center do i
      need to crimp the edges all around to keep the chocolate from coming out?

      • #
        Tessa — July 26, 2015 at 5:03 pm

        Nope, just press to seal.

    8. #
      Sharona — July 27, 2015 at 5:22 pm

      Any alternative to the condensed milk?

    9. #
      Sruti — November 22, 2015 at 1:22 pm

      Hello! I can’t wait to try this recipe. What would be the best way to store these cookies and how long do you think they will last? Thank you!

    10. #
      Ann R — July 19, 2017 at 5:15 pm

      I kept my hands floured and formed the dough into balls before flattening. I wound up with one shy of 3 dozen cookies, and since I had to bake them for about 14 minutes, they’re probably still a good size. My 3-year-old granddaughter told me the other day I needed to get new cookies. Won’t she be excited when she comes to our house tomorrow!

      • #
        Tessa — July 20, 2017 at 4:14 pm

        Wonderful, Ann! I hope your granddaughter enjoyed 🙂

    11. #
      Becca — October 20, 2017 at 6:46 am

      I just came across this recipe on Pinterest and it looks amazing! I want to make these for my boyfriend, but he can’t eat cream cheese. Could I just add a little extra butter instead?

    12. #
      Zander — December 22, 2017 at 1:05 pm

      I made this recipe the other day and the recipe turned out wonderful! And something I would suggest is that I tried inserting one teaspoon of fudge in the middle of two dough parts. It was a wonderful treat for the holidays.

    13. #
      Valerie — July 24, 2018 at 1:29 pm

      How do I keep them from spreading to more than twice the size?

    14. #
      Diane Mason — August 24, 2018 at 7:39 am

      how big should the disks be?

    15. #
      Scott Marsh — December 8, 2018 at 1:02 pm

      I really like this recipe, but I recommend making the bottom disk of dough a little smaller than the top one. I also recommend putting more than 1/2 teaspoon of fudge in the center and instead of shaping the fudge as a ball in the center, make it more of a disk as well so it spreads out more evenly among the dough. Make the top disk of dough a little larger than the bottom and rap the top slightly over the bottom disk of dough, this way you don’t get the line where the two doughs meet running around the outside and it is all one uniform cookie. The presentation looks much better. Tessa does not really specify this in the recipe.

      5.0 rating

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