Cookies ‘n Cream Cookies Stuffed with Fudge: Double the Chocolate, Double the Decadence
Why You’ll Love This Cookies ‘n Cream Cookies Recipe
Ever wondered what would happen if your favorite chocolate sandwich cookies had a baby with rich, gooey fudge? Wonder no more! These Cookies ‘n Cream Cookies Stuffed with Fudge are the ultimate indulgence for chocolate lovers who believe that more is definitely more.
Picture this: soft, chewy cookies loaded with crushed chocolate sandwich cookies, hiding a molten fudge center that oozes out with every bite. They’re like having a chocolate cookie, a fudge brownie, and your favorite store-bought sandwich cookies all rolled into one incredible treat. Perfect for potlucks, bake sales, or those moments when only serious chocolate therapy will do.
These cookies deliver maximum impact with surprisingly simple techniques. No candy thermometer required, no complicated tempering – just pure chocolate bliss that’s achievable for bakers of any skill level.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 14 mins | 34 mins | 20 cookies | Easy |
What You’ll Need
For the Cookie Dough:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 20 chocolate sandwich cookies (like Oreos), roughly chopped
For the Fudge Stuffing:
- 1 cup semi-sweet chocolate chips
- ⅓ cup sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For Finishing:
- Extra crushed sandwich cookies (for rolling)
- Coarse sea salt (optional, but amazing)
Substitution Notes:
- Cocoa powder: Dutch-processed or natural both work fine
- Chocolate chips: Dark chocolate or milk chocolate chips work too
- Sandwich cookies: Any chocolate cream-filled cookies work
- Condensed milk: Can use coconut condensed milk for dairy-free option
Step-by-Step Directions
1. Make the Fudge Filling First
Combine chocolate chips, condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted (about 1-2 minutes total). Stir in vanilla and salt. Let cool to room temperature, then refrigerate for 30 minutes until firm enough to scoop.
Pro Tip: Make the fudge filling first so it has time to firm up while you prepare the cookie dough!
2. Prep Your Baking Setup
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Roughly chop your sandwich cookies into chunky pieces – you want some bigger chunks for texture.
3. Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no streaks remain. The cocoa can be clumpy, so whisk thoroughly.
4. Cream Butter and Sugars
In a large bowl, cream softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should look noticeably lighter in color.
5. Add Eggs and Vanilla
Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract until combined.
6. Combine Wet and Dry
Add the flour mixture to the butter mixture and mix on low speed until just combined. Don’t overmix – stop as soon as you don’t see flour streaks.
7. Fold in Cookie Pieces
Gently fold in the chopped sandwich cookies by hand using a wooden spoon or spatula. You want to maintain those chunky pieces for texture.
Important: Fold gently to keep cookie pieces intact – they create wonderful pockets of crunch!
8. Assemble the Stuffed Cookies
Scoop about 2½ tablespoons of dough and flatten it in your palm. Place 1 teaspoon of the chilled fudge mixture in the center. Fold the dough over and seal edges completely, making sure no fudge is visible. Roll into a ball.
9. Add Final Cookie Coating
Roll each dough ball in extra crushed cookies until lightly coated. This gives extra cookies ‘n cream flavor and an appealing textured exterior.
10. Bake and Finish
Place cookies 3 inches apart on prepared baking sheets (they spread!). Bake for 12-14 minutes until edges are set but centers still look soft. Immediately sprinkle with coarse sea salt if using. Cool on baking sheet for 10 minutes before transferring to a wire rack.
How to Serve
These decadent cookies are stunning on their own, but here are ways to make them even more special:
Warm and Gooey: Serve slightly warm so the fudge center is still soft and melty – pure heaven with a cold glass of milk.
Ice Cream Parfait: Crumble cookies over vanilla ice cream and drizzle with hot fudge for an epic sundae.
Coffee Shop Style: Pair with strong coffee or espresso – the bitter coffee balances the rich sweetness perfectly.
Gift Presentation: Package in clear boxes with tissue paper – they look bakery-professional and make impressive gifts.
Party Platter: Cut in half to show off the fudge centers, then arrange on a platter with other desserts.
Expert Tips for Success
Fudge Filling Mastery
Don’t skip the chilling step for the fudge – it needs to be firm enough to handle without making a mess. If it’s still too soft after 30 minutes, chill for another 15 minutes.
Cookie Texture Perfection
Slightly underbake these cookies for the ultimate chewy texture with gooey centers. They’ll look a bit soft when you take them out, but they continue cooking on the hot pan.
Storage Solutions
Store in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking. The fudge centers will firm up as they cool but stay wonderfully chewy.
Make-Ahead Magic
Cookie dough (without fudge centers) can be made 2 days ahead and refrigerated. Fudge filling keeps for 1 week in the refrigerator. Assemble and bake when ready to serve.
Preventing Fudge Leakage
Make sure dough edges are well-sealed and there’s enough dough to fully encase the fudge. If fudge leaks during baking, it creates a delicious caramelized edge, so don’t panic!
Size Matters
Use a cookie scoop for consistent results. These cookies are rich, so don’t make them too large – a 2½ tablespoon scoop is perfect.
Common Questions
Can I use store-bought fudge instead?
Yes! Cut soft fudge into small cubes and use about 1 teaspoon per cookie. Avoid hard fudge as it won’t create that molten center effect.
Why did my fudge filling leak out?
This usually happens when the dough isn’t sealed properly or the fudge is too soft. Make sure to pinch dough edges together and chill the fudge until it’s scoopable but not runny.
Can I make these without the sandwich cookie pieces?
Absolutely! They’ll just be chocolate fudge-stuffed cookies instead of cookies ‘n cream. Still delicious, just a different flavor profile.
How do I know when they’re done baking?
The edges should be set and no longer shiny, but the centers can still look slightly soft. They’ll continue cooking on the hot pan after removal.
Can I freeze these cookies?
Yes! Freeze baked cookies for up to 3 months. Thaw at room temperature for about 30 minutes. The texture stays remarkably good after freezing.
What’s the best way to crush the sandwich cookies?
Place cookies in a sealed plastic bag and gently bash with a rolling pin. You want chunky pieces, not fine crumbs – aim for pieces about the size of your fingernail.
Final Thoughts
These Cookies ‘n Cream Cookies Stuffed with Fudge are the ultimate chocolate lover’s dream come true! They combine everything wonderful about chocolate cookies with the nostalgic appeal of sandwich cookies and the pure indulgence of gooey fudge centers. Each bite delivers multiple textures and flavors that will have people asking for your secret.
Don’t be intimidated by the “stuffed” aspect – it’s actually quite simple once you get the hang of it. The key is having patience while the fudge chills and being generous with sealing those dough edges. The reward is cookies that look bakery-professional but are totally achievable in your own kitchen.
Whether you’re treating yourself after a long day, impressing guests at a dinner party, or looking for the perfect bake sale showstopper, these cookies deliver every single time. Fair warning though: they’re incredibly addictive, so you might want to make a double batch. Trust me on this one – you’ll thank me later!
