These fudge cookies are a decadent treat that combine rich, chocolatey flavors with a perfectly chewy texture. Each bite melts in your mouth, offering a luxurious balance of sweetness and depth. With just 30 minutes of prep and a quick 12-minute bake, they’re surprisingly simple to make. A brief 45-minute chill ensures the dough is firm, making them easy to shape and bake to perfection.
Packed with intense cocoa richness and a hint of buttery smoothness, these cookies are a crowd-pleaser for any occasion. The soft, fudgy center contrasts beautifully with a slightly crisp edge, creating a delightful sensory experience. At 271 calories per cookie, they’re indulgent yet satisfying, perfect for sharing or savoring solo. Whether you’re a baking novice or a seasoned pro, these cookies are sure to impress.
Ingredients for Fudge Cookies
- Fudge Filling:
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (118 ml) heavy cream
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cup (250 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (265 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups (255 g) semisweet chocolate chips
Step-by-Step Instructions
- Prepare the Fudge Filling:
Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan until steaming, then pour over chocolate chips. Cover and let sit for 5 minutes. Stir until smooth and melted. Chill in the refrigerator for 30 minutes. - Make the Cookie Dough:
In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla, mixing well. In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Gradually mix dry ingredients into the butter mixture. Stir in chocolate chips. Cover and chill the dough. - Assemble the Cookies:
Once the ganache is mostly solidified, drop 2 teaspoon-sized dollops onto a wax paper-lined baking sheet. Freeze for at least 15 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop heaping 1 ½ Tablespoon-sized portions of dough. Make an indent, insert a frozen ganache dollop, and cover with dough, rolling into a smooth ball. Place on the baking sheet, spacing cookies 2” apart. - Bake and Cool:
Bake for 12-13 minutes at 350°F (175°C). Allow cookies to cool completely on the baking sheet before enjoying—they are fragile when warm, and the filling will be molten.
How to Store and Keep Your Fudge Cookies Fresh
Store your fudge cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months. If freezing, layer cookies between sheets of wax paper to prevent sticking.
Time-Saving Tips for Busy Bakers
Prepare the fudge filling and cookie dough a day ahead and refrigerate overnight. This allows the flavors to develop while saving time on the day of baking. You can also freeze the ganache dollops and cookie dough balls separately for up to a month, then bake straight from the freezer (add 1-2 minutes to the baking time).
Creative Variations to Try
Swap semisweet chocolate chips for dark or milk chocolate for a different flavor profile. Add a pinch of espresso powder to the dough for a mocha twist, or mix in chopped nuts like pecans or walnuts for added crunch. For a festive touch, sprinkle sea salt on top before baking.
Essential Equipment for Perfect Cookies
Use a stand mixer or hand mixer for creaming the butter and sugars to ensure a smooth dough. A cookie scoop (1 ½ Tablespoon size) helps create uniform cookies, and a silicone baking mat or parchment paper prevents sticking. Keep a small ice cream scoop handy for portioning the ganache filling.
Common Questions Answered
Can I use Dutch-process cocoa powder?
Yes, but reduce the baking soda to ¼ teaspoon.
Why chill the dough?
Chilling prevents spreading and helps the cookies hold their shape.
Can I skip the fudge filling?
Absolutely! Just bake as regular chocolate chip cookies for 10-12 minutes.
Fudge Cookies
Ingredients
Fudge Filling
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Cookie Dough
- 1 cup unsalted butter softened
- 1 1/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup natural cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Prepare the fudge filling first by placing chocolate chips in a heatproof bowl. Place cream in a small saucepan and heat until steaming, then immediately pour over chocolate chips. Cover and let sit for 5 minutes, then stir until chocolate is completely melted and mixture is smooth.
- Place filling in refrigerator and allow to chill for 30 minutes. Meanwhile, begin preparing your cookie dough.
- In a large bowl use an electric mixer (or you may use a stand mixer with paddle attachment) to beat together butter and sugars until creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- With mixer on low speed, gradually stir flour mixture into butter mixture until completely combined, then stir in chocolate chips.
- Cover dough tightly with plastic wrap and place in refrigerator to chill.
- Meanwhile, once ganache has mostly solidified, remove from refrigerator. Line a baking sheet with wax paper and drop ganache by 2 teaspoon-sized dollops onto prepared baking sheet.
- Place baking sheet in freezer and allow ganache to freeze for at least 15 minutes.
- Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Once ganache has frozen enough to be manageable/easy to pick up, remove cookie dough from the fridge and scoop by heaping 1 ½ Tablespoon-sized scoop. Use your thumb to make an indent in the center then remove a ganache dollop from the freezer and insert it into the center of the cookie (you want the ganache to stay cold, so I work in batches and keep what I can in the freezer while I’m waiting for the first batch to cook). Use your hands to cover the ganache dollop with the dough and roll the dough into a smooth ball. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart.
- Transfer to 350F (175C) preheated oven and bake for 12-13 minutes. Allow cookies to cool completely on baking sheet before enjoying, keep in mind they will be fragile while warm and, before cooled completely, the fudge filling will be molten and could burn.