Hot Fudge Stuffed Chocolate Chip Cookies
Recipes Cookies Desserts Holidays Kid-friendly Quick and Easy
Description
There are good chocolate chip cookies, and then there are the BEST chocolate chip cookies. And they are the best because they are stuffed with hot fudge and chocolate chips!
Ingredients
12 T. butter, softened
¾ c. brown sugar
¼ c. sugar
1 t. vanilla
1 egg
2 c. flour
3.4 oz. INSTANT vanilla pudding mix,dry, not prepared
1 t. baking soda
½ t. salt
2 c. semi-sweet chocolate chips, divided
14 heaping t. hot fudge sauce (refrigerated or at room temperature)
Directions
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Beat butter and sugars together 1-2 minutes until fluffy; add vanilla and egg, mix well.
In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients; mix until incorporated and dough comes together. Stir in chocolate chips, reserving some to press into dough right before baking. Cover tightly; chill for at least 1 hour.
While chillng, prepare the hot fudge sauce.
Line a small baking sheet that is flat and will fit in the freezer, with foil, parchment, or waxed paper. Use a greased teaspoon to drop heaping teaspoons of hot fudge onto the paper. (see note) Freeze until ready to use. Covering is not necessary.
When dough has chilled for at least 1 hour, take it out of the refrigerator. Preheat oven to 350 degrees. Lightly grease a large baking sheet; set aside.
Roll dough into 14 large balls. Remove the hot fudge drops from the freezer. Take 1 dough ball and break it in half with fingers. Place a hot fudge drop in the middle of 1/2 of the dough ball, then top it with the second half and roll the ball in your hands to make it round again; seal the sides so the fudge can't be seen. Place on the prepared baking sheet; repeat with remaining dough. (Do not crowd cookies- they will spread out while baking. Put about 6-8 on a large baking sheet.) Press reserved chips into dough of each cookie.
Bake 9-12 minutes until lightly brown around the edges but aren't quite fully cooked. Remove from the oven; cool about 20 minutes on the pan until the pan cools; transfer cookies to a wire rack to cool completely and you can touch the chocolate and it is firm.
Store in an airtight container. Serve at room temperature or reheat a few seconds in the microwave for a warm cookie.