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–+ servings
chocolate filled sugar surprise cookies

Fudge Core Surprise Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 large mixing bowl
  • 1 large mixing bowl
  • 1 medium microwave-safe bowl
  • 1 Stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Baking sheet
  • 1 Baking sheet
  • 1 silicone baking mat or parchment paper
  • 1 silicone baking mat or parchment paper
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Wire rack
  • 1 Cooling rack
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup rainbow sprinkles optional
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 2 tablespoon unsalted butter cubed
  • 1/4 teaspoon fine sea salt for fudge
  • 1/2 teaspoon vanilla extract for fudge
  • 1/4 cup granulated sugar for rolling, optional

Instructions
 

  • Line two baking sheets with silicone mats or parchment and set aside.
  • In a medium microwave-safe bowl combine chocolate chips, sweetened condensed milk, 2 tablespoons butter, and 1/4 teaspoon salt and microwave in 20–30 second bursts, stirring until smooth.
  • Stir 1/2 teaspoon vanilla into the fudge mixture, let cool 5–10 minutes, and refrigerate until scoopable, about 20 minutes.
  • In a large bowl beat 1 cup softened butter with granulated sugar and brown sugar until light and fluffy, 2–3 minutes.
  • Beat in eggs one at a time, then mix in 2 teaspoons vanilla until combined.
  • In another bowl whisk flour, baking soda, baking powder, and 1/2 teaspoon salt.
  • Add dry ingredients to the wet in two additions, mixing just until a soft dough forms.
  • Fold in sprinkles if using, then cover the bowl and chill 15 minutes to firm slightly.
  • Preheat oven to 350°F (175°C).
  • Scoop 24 level portions of cookie dough using a 1.5 tablespoon scoop and flatten each into a thick disk.
  • Scoop 24 small teaspoon-size balls of the chilled fudge and keep them cold.
  • Place one fudge ball in the center of a dough disk, wrap the dough around to seal, and roll into a smooth ball.
  • Roll each ball lightly in granulated sugar if desired and set on prepared sheets spaced 2 inches apart.
  • Bake one sheet at a time for 9–11 minutes until edges are set and tops are pale and slightly crackled.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely so the fudge centers set.

Notes

Keep the fudge filling cold for easier sealing and minimal leakage, and pinch any visible seams before baking so the core stays hidden and molten. If the dough becomes sticky while shaping, chill it for 5–10 minutes and lightly flour your hands. For softer cookies, pull them when the centers still look slightly underdone; they finish setting on the sheet. Swap semi-sweet chips for milk or dark to adjust sweetness, or add a teaspoon of instant espresso to the fudge to deepen the chocolate flavor. These cookies freeze well unbaked; freeze stuffed dough balls on a sheet, then bag and bake from frozen adding 1–2 minutes. Store baked cookies airtight for 3–4 days.
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