Filed Under: Chocolate | Cookies | Dessert

Fudge Filled Cookies

Recipe By Tessa Arias
July 22nd, 2015
4.72 from 7 votes
4.72 from 7 votes

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!

Yield: 24 large cookies

Prep Time: 20 minutes

Cook: 32 minutes

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

4.72 from 7 votes

How to make
Fudge Filled Cookies

Yield: 24 large cookies
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 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!


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:

  1. 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:

  1. Preheat the oven to 350° F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.
  3. 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
  4. 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.
  5. Bake for about 12 minutes, or until golden brown. Best served warmed!
Course: Dessert
Cuisine: American
Tessa Arias

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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Recipe Rating

  1. #
    Jen — August 22, 2021 at 10:53 am

    I made these today and they are DELISH! My husband considers himself to be a cookie aficionado. He says this is THE PERFECT COOKIE! My picky son loved them as well. My two fur babies were wanting to see what all the hype was about too. Since they can’t have chocolate, I made them 2 small cookies with the last of the batter (no fudge filling) and they devoured them! The texture was perfect, flavor was great and they aren’t overly sweet. I will make these many more times and share the recipe.

    • #
      Emily — August 23, 2021 at 10:12 am

      haha, that’s awesome! So happy your entire family was able to enjoy these cookies! 🙂

  2. #
    bblfoods — March 1, 2021 at 4:57 am

    Good receipee!!!!!!!gonna try it

  3. #
    Amber — January 30, 2021 at 2:49 pm

    Easiest way to make these is to flatten one ball of dough, put a ball of fudge in middle, and wrap the ball with that piece of dough like a dumpling. Put seal side down and partially flatten.

    SO much faster. Don’t need to make two dough balls to flatten for each cookie.

  4. #
    Ann — August 5, 2020 at 11:52 am

    Can you freeze these and still have the centers gooey when defrosted? 🙂

  5. #
    Kate Bania — July 15, 2020 at 10:36 am

    Can I just use fudge?

  6. #
    Heather Rowan — June 7, 2020 at 2:49 pm

    Chilling the dough for 10-15 minutes makes it easier to shape without getting sticky. Mine needed closer to 15 min in the oven. They also really need to cool on the pan and not a cooling rack so the liquid filling doesn’t come streaming out.

  7. #
    Bridgett Z. — May 17, 2020 at 10:10 am

    This recipe looks beyond decadent! I just have 2 questions…
    1) What would be a good substitute for cream cheese?
    2) Can I use regular milk instead of sweet condensed milk?

    Thank you!

  8. #
    Nilandy — September 28, 2019 at 7:44 pm

    I love this recipe. I used a little Nutella since I did t have chocolate and it was so good. My hubby and kids love them! Don’t over mix and yes I put in the freezer while the batch was baking much better dough!

  9. #
    Toni Niemi — July 26, 2019 at 2:38 am

    Excellent cookies.

  10. #
    Amber Miele — April 6, 2019 at 10:24 am

    Also Bill:

    If a recipe calls for brown, I’ve done Molasses (exactly what brown sugar is) or Honey mixed with white sugar as a substitute. Won’t be exact, but it does help thicken the sugar. Molasses is best bet!

  11. #
    Amber — April 4, 2019 at 10:50 am

    Anyone still finding this page, to make it so they don’t spread immensely, make sure you DON’T OVER BEAT/STIR! The longer you beat/stir, the thinner they’ll be and they’ll spread out. Mix just until combined!

    I made it as a ball my first go, I do recommend making them into ovals/disks a little. I also recommend cooling the dough in the fridge for even an hour. Helped keep the shape of the cookies while baking, but my tip above usually does that for you!

  12. #
    Bill — March 6, 2019 at 2:35 pm

    Will this recipe work with white sugar instead of brown sugar?

  13. #
    Gerrytrump — February 21, 2019 at 11:28 pm

    Did a similar recipe with dove dark chocolate peanut butter filled candies in the center. Came out amazing thanks for the idea!!

  14. #
    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.

  15. #
    Diane Mason — August 24, 2018 at 7:39 am

    how big should the disks be?

  16. #
    Valerie — July 24, 2018 at 1:29 pm

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

  17. #
    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.

  18. #
    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?

  19. #
    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 🙂

  20. #
    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!

  21. #
    Sharona — July 27, 2015 at 5:22 pm

    Any alternative to the condensed milk?

  22. #
    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.

  23. #
    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!! 🙂

  24. #
    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!!

  25. #
    Gaby — July 22, 2015 at 1:30 pm

    Love that surprise in the middle!!

  26. #
    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!

  27. #
    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.

  28. #
    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!

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