Last year, I tried to make the keebler magic middles cookies.  They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling.  Last year, they were more like a stuffed chocolate chip cookie.   Today, I went for a more shortbread cookie, like a Mexican wedding cake.  I froze the fudge filling and cookies before baking.  Next time, I may just fill the cookies with a piece of chocolate baking bar. 

It is important to freeze the fudge filling if that is what you want to stuff the cookies with.  Then once you atuff them in the cookie dough, freeze the doughs before baking.  My goal is to not have the filling spill out of the cookie. 

Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

• Fudge filling ingredients list
• 1/2 cup heavy cream
• 1 cup chocolate chips

Directions – in a pan, heat cream to a boil.  Remove from heat and add chips.  Let sit for 5 minutes.  Stir smooth and put in fridge for an hour to firm up.  After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.

• Cookies Ingredients list
• 1 cup butter, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 1 3/4 to 2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Add vanilla.  Mix in salt, flour and baking powder.  Fold in chips.  Scoop out 1/4 cups of dough.  Divide in half and flatten each half.   Place a frozen scoop of filling on top. 

Place other flattened dough half on top and seal.  

Freeze for a few hours.  When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 25 to 30 minutes.  Edges will be golden.  Cool completely.   Place in fridge to keep filling firm

Thanks so much for stopping by!