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I love fudge during the holidays. Actually, I love fudge anytime, but I usually only eat it during the holidays, so it feels like a Thanksgiving or Christmas thing.
But fudge itself can be pretty… intense. Sweet, chocolatey, a little bit goes a long way.
Making a fudge filled cookie has become one of my favorite compromises. I still get the fudge I love, but just a little bit nestled inside a cookie. These cookies are so basic and easy, and with a ripple of fudge in them, they’re one of my favorites, too.
I started with a batch of Nestle’s Carnation famous chocolate fudge. I cut it into a bunch of teeny tiny bite-size pieces. Which is a dangerous precedent, I don’t mind telling you.
Bite-sized pieces just beg you to take a bite. 
It also gave me an excuse to use chocolate chips. As if I needed one.
Did you know that Nestle Tollhouse Semi-sweet chocolate morsels have been around for 75 years now? That means these chips are older than my parents. And that. Is. Old.
They’re also 100% real semi-sweet chocolate, no artificial flavors, no preservatives, there’s not even any gluten in these babies. Which means that even my allergy-prone and gluten-free friends can eat them.
I also used the Carnation evaporated milk, which is another Nestle product that has been around for generations. It’s not just for fudge, either. I almost always have some on hand for things like cream soups and cocoa. 
You can get both these awesome products, like I did, at Walmart. It’s kind of my go-to place for stocking up on baking supplies.
Now, what to do with the rest of that fudge…!
Want more? Try these fudgey favorites!
- 1 batch Nestle's Famous Fudge *(recipe below)
- ½ cup butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2¼ cups flour
- ½ cup walnut pieces
- 1 cup chocolate chips
- Cream butter and sugars. Add eggs and vanilla and mix well.
- Add salt, baking soda, and flour, and mix well. Stir in nuts and chocolate chips.
- Cut prepared fudge into very small pieces. (about 100 pieces from a 9x9 or 8x8 pan.) *(see notes)
- Roll dough around a piece of fudge, and place on a baking sheet, leaving plenty of space for spreading. These should make a generous sized cookie.
- Bake at 350F for 12-15 minutes, until lightly browned on the edges. Let sit on the baking sheet to cool for 2-3 minutes, before removing to a cooling rack.
- 1½ cups sugar
- 5 oz (2/3 cup) evaporated milk
- 2 tablespoons butter
- ¼ teaspoon salt
- 2 cups mini marshmallows
- 9 oz. (1½ cups) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Line 8-inch-square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
I never would’ve thought stuffing actual fudge into a cookie! I love this chocolate fudge version but this recipe inspires me to play with other flavors as well.
Fudge filled you say? I’m sold!
Oh yum! This looks amazing. How could you go wrong with fudge and cookies? #client
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