Rob and I were talking about store bought cookies from childhood and I mentioned the only ones I really liked were magic middles by Keebler and Mystic Mint (which I know may gross some people out, because they can’t accept mint in a dessert, but I loved them). Anyways, Rob had never heard of magic middles, but I told him I remembered them as a chocolate chip cookie with melted chocolate inside. I looked them up and it was more of a shortbread cookie, but I decided to do my own version with chocolate chip cookie dough. Of course, I did not make enough fudge, so I used leftover Reese’s eggs for the remainder of the dough and added mini m&ms so the cookies could be told apart.
Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. Do not pour directly from the bag and pack it in. Give yourself time with these. The fudge needs to harden a bit (I scooped put individual scoops of 1 1/2 tbs, put them in the fridge. Once I stuffed the cookies with then, I popped them in the freezer to make sure the fudge didn’t leak all over the place).
- Fudge ingredients
- 14 oz condensed milk
- 2 cups chocolate chips
- In a saucepan, combine condensed milk and chips over low heat, stirring occasionally until melted. Grease a sheet of tin foil with butter (I sprayed with butter spray). Scoop out 1 1/2 tbs fudge and place in the fridge for about an hour to firm up.
- Cookie dough ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tbs cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of cough and divide in half. Slightly flatten and place a ball of fudge on top.
Top with second half of slightly flattened dough.
I ran out of fudge, so I used mini reese’s eggs for the rest of the dough.
And I used mini m&ms for the Reese’s, so people can tell the difference between them and fudge filled cookies
Chill cookie dough for a few hours or freeze for an hour. Preheat oven to 375 degrees for 20 minutes before baking. Bake 12 to 15 minutes (light golden patches on top). Cool completely. Store in covered container.