Ingredients
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
Directions
For the fudge:
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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:
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Preheat the oven to 350° F. Line large baking sheets with parchment paper or silicone baking mats.
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In a medium bowl whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.
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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
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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.
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Bake for about 12 minutes, or until golden brown. Best served warmed!
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!
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.
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!
Love that surprise in the middle!!
Now why didn’t I think about this deliciousness before?!? 🙂 I certainly wouldn’t mind finding a surprise like this inside a cookie…yummm!!
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!! 🙂
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?
Nope, just press to seal.
Any alternative to the condensed milk?
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!
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!
Wonderful, Ann! I hope your granddaughter enjoyed 🙂
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?
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.
How do I keep them from spreading to more than twice the size?
how big should the disks be?
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.
Did a similar recipe with dove dark chocolate peanut butter filled candies in the center. Came out amazing thanks for the idea!!
Will this recipe work with white sugar instead of brown sugar?
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!
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!
Excellent cookies.
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!
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!
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.
Can I just use fudge?
Can you freeze these and still have the centers gooey when defrosted? 🙂
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.
Good receipee!!!!!!!gonna try it