Fudge Filled Cookies
Yield: about 24 large cookies
Prep Time: 20 minutes
Cook: 32 minutes
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.
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.
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.
Fudge Filled Cookies
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
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!
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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