Classic chocolate chip cookies filled with a chunk of fudge, perfect for all chocolate lovers!
This recipe brings chocolate chip cookies to a whole other level. Perfect for chocolate lovers. And cookie lovers. And pretty much anyone.
This recipe starts with the same fudge recipe I have used in my fudge s’mores and my fudge filled cupcakes. It is super easy and is made with ingredients that are pantry staples. Once the fudge is set, you will cut it into 1 inch by 1 inch squares to stuff into the cookies. You will not use all of the fudge but I’m sure you won’t have a problem finding a home for the leftovers 😉 If you do let me know…I might be able to take it off your hands 
The cookie recipe is just a classic chocolate chip cookie dough recipe! It is my go-to recipe every time I make chocolate chip cookies. It has pudding in it which holds the cookies together so your cookies don’t turn into pancakes (my biggest pet peeve).
Once the dough is made, you will just stuff a little piece of fudge inside a chunk of cookie dough and bake them! Usually I like to eat cookies right out of the oven and don’t get me wrong, these cookies are great right out of the oven, but they are even better if you let them cool. You really get the texture of the fudge if you wait until they are set before digging in. Or you can just eat some cookies right out of the oven and some more when they are set. I would never do such a thing…. 😉
- ½ cup plus ⅓ cup granulated sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter
- 7 large marshmallows, cut into fourths
- ¾ cup semi sweet chocolate chips
- 2 and ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 cup butter (2 sticks)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 (3.4 ounce) package of instant vanilla pudding (powder only)
- 2 eggs
- 1 teaspoon vanilla
- 1 and ½ cups semi sweet chocolate chips
- Line a loaf pan with tin foil and spray lightly with non stick cook spray. Set aside.
- In a medium sauce pan, combine sugar, evaporated milk, and butter. Heat over medium high heat, stirring constantly, until it comes to a boil. Boil for three minutes.
- Once the mixture is done boiling, remove from heat and add marshmallows. Stir until no chunks remain. Then add the chocolate chips and stir until smooth.
- Pour the fudge into the prepared pan, cover, and allow to cool completely. Once the fudge has cooled, remove from the pan and cut into 30 1 inch x 1 inch squares. You will not use all of the fudge.
- Preheat oven to 350 degrees. Spray a cookie sheet with non stick cooking spray and set aside.
- In a medium bowl, combine flour and baking soda. Set aside.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until very will combined, about three minutes. Add the pudding and mix until combined well. Add the eggs and vanilla and mix until combined. Slowly, add the flour mixture to the batter. Stir until just combined and add chocolate chips.
- Using a cookie scoop, scoop about 2-3 tablespoons of cookie dough into your hand. Press a piece of fudge into the middle of the cookie and surround it with dough. No piece of the fudge should be showing. Repeat until you have 30 cookies. Arrange on the prepared baking sheet about 2-3 inches apart and bake for 10-11 minutes. Repeat until all cookies have been baked. Allow the cookies to cool on a wire rack and store in an airtight container for up to one week.
Try more of delicious desserts!
Peanut Butter Stuffed Brownies
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