Hot Fudge-Stuffed Chocolate Chip Cookies

I swear, every time I go on Pinterest, there’s a new way of making chocolate chip cookies. Don’t get me wrong though, I love it. I make all sorts of cookies and have tons of cookie recipes on this blog, but my all-time favorite will always be chocolate chip cookies. However, since I want to keep updating this blog with new recipes, I also try to find new ways to make them. How could it possibly get any better than a chocolate chip cookie filled with hot fudge?

It doesn’t. That’s your answer. If you say it does, then I need the recipe now. You may use homemade hot fudge for this recipe, or do what I did and just buy a jar of Mrs. Richardson’s hot fudge from the grocery store. My dad was so excited when he saw the jar. He said, “Ooooh, hot fudge.” Then looked at me, “Can I eat it”. I sighed and said yes, but fortunately he didn’t eat too much that I couldn’t still use the jar to make these cookies.

This is one of those cookie recipes that I’m not going to dare to make again unless I can get them out of the house soon. It took everything in me to not eat the whole batch. But before I knew it they were all gone anyways. Another secret to this recipe is the pudding mix. It probably seems really random, but that is a common trick to use in your recipe if you want really soft cookies that stay soft.

A soft, chewy chocolate chip cookie filled with Mrs. Richardson’s hot fudge sauce. Seriously, if it gets any better than that, there’s a contact form below. I want to know.

Hot Fudge-Stuffed Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

Yield: about 28 cookies

Hot Fudge-Stuffed Chocolate Chip Cookies

Soft, chewy chocolate chip cookies made even more chocolatey by filling them with hot fudge sauce!


  • 12 tablespoons butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1 small box instant vanilla pudding mix - dry, not prepared (one 3.4 ounce box)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups flour
  • 1½ cups semi sweet chocolate chips (see note)
  • 1 jar hot fudge sauce (easiest to work with if refrigerated)


  1. In the bowl of a stand mixer, beat the butter with the sugars until fluffy, about 1 minute. Add the vanilla and egg and mix well.
  2. Add the pudding mix, baking soda, salt, and flour and beat until combined. Mix in the chocolate chip cookies. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
  3. While the cookie dough is chilling, place a piece of parchment paper on a baking sheet and drop teaspoons of hot fudge sauce onto the parchment. I used about 28.
  4. Preheat the oven to 350°F. Place parchment paper on two baking sheets and set aside.
  5. Use a heaping tablespoon of dough and flatten it in your hand. Place a frozen teaspoon of hot fudge in the middle and wrap the cookie dough around it. Roll into a ball and place on the prepared baking sheet. Repeat for the remainder of the dough.
  6. Bake in the preheated oven for about 10 minutes, or until golden. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool.
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Recipe adapted from Creme de la Crumb

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