Ingredients
For the Cookie Dough:
½ cup (1 stick) unsalted butter, at room temperature
½ cup firmly packed light brown sugar
¼ cup granulated white sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup butterscotch morsels
½ cup white chocolate chips
For the Fudge Filling:
¼ cup creamy peanut butter
¼ cup sweetened condensed milk
A pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Fudge Filling
Start by making the creamy fudge filling that will sit in the heart of your cookies. This filling adds an unexpected but delightful surprise when you bite into each one.
In a small microwave-safe bowl, combine the peanut butter, sweetened condensed milk, and pinch of salt.
Microwave the mixture for 20 to 30 seconds, just until warm enough to blend smoothly.
Stir well until completely smooth and creamy. The mixture should have a silky texture similar to fudge batter.
Place the bowl in the freezer for 15–20 minutes to firm up. This step is essential because the fudge will need to hold its shape when enclosed in the cookie dough.
When properly chilled, the fudge should have a thick, truffle-like consistency that can be scooped easily.
Step 2: Preheat the Oven and Prepare Baking Sheets
While the fudge chills, preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper. This ensures the cookies bake evenly and prevents sticking.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 2–3 minutes, until the mixture becomes light and fluffy.
This step incorporates air into the butter, giving the cookies a soft texture and gentle rise.
Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Be careful not to overmix. Overworking the dough can make the cookies dense rather than soft and chewy.
Use a spatula to gently fold in the butterscotch morsels and white chocolate chips. Ensure that they’re evenly distributed throughout the dough.
The dough should be soft, rich, and slightly sticky but easy to handle
Step 4: Fill and Shape the Cookies
Retrieve the fudge filling from the freezer. It should now be thick enough to scoop.
Using a cookie scoop or spoon, portion out the cookie dough into 1½-tablespoon-sized balls.
Flatten each dough portion slightly in your palm. Place about 1 teaspoon of the chilled fudge filling in the center.
Carefully fold the cookie dough around the filling, sealing the edges completely. Roll it into a smooth ball to prevent the fudge from leaking during baking.
Place the filled cookie balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
If your kitchen is warm or your dough feels too soft, you can refrigerate the shaped cookies for 10 minutes before baking to help them maintain their shape.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and set.
The centers may still appear soft, which is ideal for achieving that perfect chewy texture.
Remove the baking sheets from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
During cooling, the centers will slightly firm up, but the hidden fudge pocket will remain soft and gooey inside.
Leave a Comment