Hot Fudge Stuffed Chocolate Chip Cookies

 The BEST soft and chewy BIG Hot Fudge Stuffed Chocolate Chip Cookies stuffed with irresistible, gooey hot fudge sauce! 

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

I am stoked right now. Absolutely, totally, 100% over the moon because today we are talking chocolate chip cookies. And not just any chocolate chip cookies – these are my absolute favorite chocolate chip cookies (my “perfect chocolate chip cookie recipe”) and they are stuffed with hot fudge sauce.

Here, let me help you pick your jaw up off the floor.

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

Also, a little something different today, I’m going to walk you through the process of making these insane cookies. Insane in the sense that they will blow your mind they are so tasty. Not insane in the labor intensive department because honest to goodness they are sooo easy guys. Promise

As you can see from my pretty little collage here, There is a four-step process that happens between making the dough and actually putting the cookies in the oven. Well, five actually but that’s only because it’s really important to chill the dough for at least an hour before you roll the cookies. If that sounds crazy to you and you’re tempted not to skip it, DON’T. The chilling is important and SO WORTH IT. Can’t emphasize that enough.

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

So you make the dough – seriously about 8 minutes, the recipe is so simple – and then you stick the dough (covered tightly!) in the fridge, and you make yourself some hot fudge drops and stick those in the freezer. The making of the hot fudge drops literally involves using a greased teaspoon to scoop some hot fudge out of a jar you bought at the store for $2. Or if you’re a super-person, it might even be your own homemade hot fudge sauce, in which case youaremyhero. the end.

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

But after that hour of dough chilling that just flew by because you did a load of laundry in the meantime (oh my gosh laundry, I really kind of hate you ps.) you’re going to take your dough out of the fridge (and uncover it of course) and roll the dough into large balls. About 14 of them actually. They are big cookies – more to love.

Next, use your sticky little fingers to break a dough ball in half, place a frozen fudge drop in the middle of one half, top it with the second half, and roll the whole thing back into a ball so the fudge gets trapped in the middle. Ta-da! Repeat with remaining cookie dough, then bake.

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

And aren’t they just gorgeous?? I just can’t say no to a perfectly soft, chewy, hot fudge stuffed chocolate chip cookie.

I just can’t.

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb

What people are saying about these Hot Fudge Chocolate Chip Cookies

“OMG!! These are dangerously delicious! I shared with some friends, and they said, “OMG!”, too! Thank you so much for sharing this recipe!” – Nicci

“Made these for a party, and they were gone within seconds. One friend even commented, “This is the kind of cookie that changes a man.” Couldn’t quit laughing at that comment. I did just a few things differently- I couldn’t get the hang of just halfing the ball of dough, putting the hot fudge between it, and sealing the edges like pictured above. Instead, I halfed the balls of dough, flattened them out a little bit into a small pancake, put the hot fudge in, and sealed the edges that way. My cookies also weren’t as flat and gorgeous as the ones pictured, but it did not matter to those eating them all up apparently! The recipe only made about 12 cookies for me, but they were pretty big. Very rich and delicious cookie- have a cup of milk handy!” – Hannah

“OMG, Tiffany. My 12-year-old niece picked this recipe as 1 of 2 from my Pinterest boards she wanted to bake with me for her birthday baking day (what she wanted instead of a gift) from auntie. We put a few personal touches on them by using a coconut flavored hot fudge and using coconut cream pudding mix instead of vanilla, and they are UNBELIEVABLE – the best cookies I’ve ever made, and I’m no novice. Thanks for the recipe & inspiration! <3” – Stephanie

“I tried these today for my latest care package to my daughter in law who is on a military deployment. Oh my, they’re wonderful! Hope they travel well. Just a word of warning…don’t try this with caramel sauce. I thought it would be delicious if it worked. They turned into a big pan of gooey mess in the oven. It was a delicious mess, but not something you could actually serve to someone else. My feelings are not hurt about having to eat my mistake.” – Tammi

Hot Fudge Stuffed Chocolate Chip Cookies | Creme de la Crumb
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4.29 from 7 votes

Hot Fudge Stuffed Chocolate Chip Cookies

The BEST soft and chewy BIG chocolate chip cookies stuffed with gooey hot fudge sauce!
Course Dessert
Keyword chocolate chip, cookie, fudge
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 35 minutes
Servings 14
Author Tiffany

Ingredients

  • 3/4 cup butter (1 1/2 sticks)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 small box instant vanilla pudding mix - dry, not prepared (one 3.4 ounce box, it must be INSTANT - not cook and serve, etc)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (see note)
  • 14 teaspoons hot fudge sauce (refrigerated or at room temperature)

Instructions

  • Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg and mix well. In a separate bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover tightly and chill for at least 1 hour.
  • After you put the dough in the fridge to chill, prepare the hot fudge sauce. Line a small baking sheet (or something similar that is flat and will fit in your freezer) with foil, parchment, or wax paper. Drop your heaping teaspoons of hot fudge onto the paper. (see note) Freeze until ready to use (no need to cover).
  • After your dough has chilled for at least 1 hour, take it out of the fridge and preheat your oven to 350. Lightly grease a large baking sheet and set aside.
  • Roll your dough into 14 balls (yes, they are large!) Take the hot fudge drops out of the freezer. Take one dough ball and use your fingers to break it in half. Place a hot fudge drop in the middle of one half of the dough ball, then top it with the second half and roll the ball in your hands to make it round again and seal the sides so you can no longer see the fudge. Place on prepared baking sheet and repeat with remaining dough. (Careful not to crowd your cookies because they will spread and they are big. About 6 to a large baking sheet is plenty)
  • Bake cookies for 9-12 minutes until they are started to lightly brown around the edges but aren't quite fully cooked. Remove them from the oven and allow to cool for about 20 minutes on the pan (until the pan cools), then transfer the cookies to a wire rack to cool completely - they are completely done cooling when you can touch one of the chocolate chips and it is firm. Store in airtight container. Serve at room temperature or reheat for a few seconds in the microwave for a warm and melty treat! (see note)

Notes

When dropping your fudge onto the paper before freezing, the best way to avoid a mess is to spritz your teaspoon with a little bit of nonstick spray before scooping your fudge. Use your finger to gently slide it out onto the paper.
For the chocolate chips, I like to reserve about 1/3 cup when mixing them into the dough. I leave those out and then right before putting the cookie balls in the oven, gently press chocolate chips into the cookie dough balls - after baking these chocolate chips will still show on top of the cookies. This is my favorite trick to make chocolate chip cookies look really pretty!
The hot fudge sauce will stay soft inside the cookies even after they are completely cooled. Warming them up is not necessary but it is a fantastic treat - especially served with ice cream!

Recipe adapted from Averie Cooks 

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Comments

5 stars
OMG, Tiffany. My 12-year-old niece picked this recipe as 1 of 2 from my Pinterest boards she wanted to bake with me for her birthday baking day (what she wanted instead of a gift) from auntie. We put a few personal touches on them by using a coconut flavored hot fudge and using coconut cream pudding mix instead of vanilla, and they are UNBELIEVABLE – the best cookies I’ve ever made, and I’m no novice. Thanks for the recipe & inspiration! <3

    Okay first of all that is the cutest thing I’ve ever heard – she wanted a baking day with her auntie as her birthday gift?! Gah, adorable! Second, you are so welcome, I’m so glad you loved this recipe and you are GENIUS of using the coconut cream pudding and hot fudge – I MUST try that!!!

5 stars
I tried these today for my latest care package to my daughter in law who is on a military deployment. Oh my, they’re wonderful! Hope they travel well. Just a word of warning…don’t try this with caramel sauce. I thought it would be delicious if it worked. They turned into a big pan of gooey mess in the oven. It was a delicious mess, but not something you could actually serve to someone else. My feelings are not hurt about having to eat my mistake.

5 stars
WONDERFUL RECIPE!
I made my own peanut butter hot fudge for filling!
FROM: http://www.adashofsanity.com/2015/05/peanut-butter-hot-fudge-sauce/

I also substituted the instant pudding for 3/4 cup powdered sugar and and extra 1/2 teaspoon of vanilla. I didn’t have instant mix in the house, but also prefered to use simple ingredients with fewer preservatives.
Still cooked beautifully and tasted superb.

Thank you!!

5 stars
Hi, Tiffany. just asking I’m from Australia and what is fudge? The sauce seems too liquidly and fudge usually comes in blocks.What brands make fudge? Or if you cant find anything, how do you make it?
Btw they look great!

I have to make 8 dozen of these for my daughter’s cookie exchange. Would it be possible to short-cut this recipe by using refrigerated cookie dough? I know that’s lazy but I’m pressed for time!!

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