Easy Chewy Milk Chocolate Fudge Cookies

Half cookie, half brownie. This recipe for milk chocolate fudge cookies is soft, chewy, and very chocolatey. Although the cookie dough is very simple and easy to make, the results are incredibly impressive and tasty. Perfect for when you need a quick but delicious cookie recipe.

milk chocolate cookies on a plate next to a napkin

This is the best soft fudge cookie recipe and my go-to as they are just so easy to make. Soft and chewy but packed with cocoa flavors and the perfect amount of sweetness, this recipe is somewhere between a brownie and a cookie.

You can also easily add nuts, chocolate or caramel chunks, marshmallows, or other ingredients as you like. These cookies are just incredible.

Enjoy these soft chewy milk chocolate fudge cookies with a glass of cold milk or a mug of hot spiced milk (with cocoa!), or use two cookies to make the best-ever ice-cream sandwiches with my homemade maple pecan ice-cream.

And if you enjoy this, try some of my other popular dessert recipes, like my chocolate peanut butter buckeye cupcakes, my vintage ice cream bread, chocolate pudding tart, or blondie bars recipes!

milk chocolate cookies on a plate next to a napkin and mug

Ingredients

ingredient shot for cookies: eggs, flour, butter, chocolate, chocolate, sugar, salt
Milk Chocolate Fudge Cookie Ingredients (Left to Right): Eggs, flour, butter, chocolate, brown sugar, salt. Not Pictured: Baking Powder, Vanilla Extract.

All the ingredients should be brought to room temperature first.

See the recipe card for quantities.

Instructions

The simplified process of making the milk chocolate fudge cookie recipe. See the recipe card for more details.

Prepare all the ingredients from above and bring them to room temperature.

pieces of butter and chocolate in bowl

Break the chocolate into smaller pieces (if necessary). Cut the butter into pieces. Melt everything on very low heat on the stovetop (double boiler preferred) or in your microwave. If using microwave heat in 10-second increments before checking and stirring until melted.

beaten eggs and sugar and vanilla

Beat the eggs with the sugar, salt, and vanilla on high with a handheld mixer (or whisk) until combined.

melted chocolate and butter with beaten eggs and sugar mixture in bowl

Combine the melted chocolate and butter mixture with the beaten egg and sugar mixture. Make sure the melted butter and chocolate are not hot.

adding flour to melted chocolate an butter and beaten eggs and sugar mixture in bowl

Whisk in the flour and baking powder. Stir to combine with liquid mixture.

6 cookie dough balls on parchment paper on a baking sheet

Using either your hands, a spoon, or an ice cream scoop place the cookie dough onto a baking sheet lined with parchment paper. Do not flatten them, they should resemble little golf balls like in the photo. Make sure they are evenly spaced with at least an inch or more between cookies.

They will not spread much.

Hint: preheat your oven to 400º degrees and then as soon as you have placed the cookies inside the oven and closed the door, lower the heat to 375º

Substitutions

This milk chocolate fudge cookie recipe is simple and easy to adapt to your own tastes and diet.

  • Gluten-free – you can easily substiute the all-purpose flour with your favourite gluten-free flour. I recommend x brand as when I used it, the results were virually indistiguishable.
  • Grain-free – I have never tried a grain-free version of this recipe, but if you do please consider dropping me a note in the comments below so that I can share your results with other readers.
  • Make It KETO – Try a KETO flour like this one from King Arthur for low-carb baking.
  • Lard – You can substitute the butter with lard or even use a half/half mixture of butter and lard. I highly recommend a pastured leaf lard for baking. This traditional ingredient can really add incredible moisture and texture to baked goods and more.
  • Sugar – I use brown sugar but you can use white sugar or even coconut sugar. Consider adding some maple sugar too or making the entire recipe with this special gourmet ingredient.
milk chocolate cookies on a plate next to a napkin

Variations

You can change up the basic recipe of the milk chocolate fudge cookie recipe by adding some additional ingredients. Try dividing the cookie dough and making several different versions to try. For the below suggestions, you don’t need to alter the base recipe in any way, you can just add 1/2 cup to 1/3 of a cup of the following.

And feel free to combine several ingredients — like mini marshmallows and dark chocolate chunks. Seriously amazing.

  • Dark Chocolate Chunks – add a hint of dark chocolate for double chocolate cookie goodness.
  • Caramel Chunks – caramel and chocolate go together beautifully.
  • White Chocolate Chips – add white chocolate chips (or chunks) for an interesting visual and tasty hint of white chocolate.
  • Nuts – Add chopped macademia nuts or pecans. Peanuts are SO good too.
  • Marshmallows add small marshmallows (or torn large ones).

Equipment

You don’t need much in the way of equipment here and what you do need, you likely have.

Storage & Freezing

These chewy fudgy cookies will retain their moistness and texture easily if you store them properly. Place them in a simple storage container with a tight lid and leave them on the counter at room temperature for 2-3 days.

Refrigerate after that time period and enjoy them for up to a week.

They can also be wrapped snuggly and frozen for up to 2 months.

Top tip

Make sure all of your ingredients are at room temperature. This makes them blend and mix together much easier.

plate of chocolate fudge cookies next to floral napkin

Easy Chewy Milk Chocolate Fudge Cookies

Half cookie, half brownie. This recipe for milk chocolate fudge cookies is soft, chewy, and very chocolatey.
Prep Time: 20 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, fudge, quick
Servings: 6 Large Cookies
Calories: 435kcal
Author: Jana Dziak

Ingredients

Instructions

  • Prepare all the ingredients.
  • Preheat oven to 400º Fahrenheit
  • Break the chocolate into smaller pieces (if necessary). Cut the butter into pieces. Melt everything on very low heat on the stovetop (double boiler preferred) or in your microwave. If using microwave heat in 10-second increments before checking and stirring until melted.
  • Beat the eggs with the sugar, salt, and vanilla on high with a handheld mixer (or whisk) until combined. Add the melted chocolate-butter mix, combine thoroughly.
  • Mix flour and baking powder thoroughly. Stir into the liquid mixture until combined. Do not overmix. Form the dough into approximately 6 large golf-ball shaped cookies. Do not flatten.
  • Cover the baking sheet with parchment paper. Spread the cookie dough balls at a distance from each other of at least 1 inch apart. 
  • Place baking sheet in oven, close the door, immediately lower heat of oven to 375º Fahrenheit.
  • Bake for about 12 minutes. Watch cookies carefully, you do not want to overcook them.
  • Transfer to wire rack until cool enough to serve.

Notes

Add: dark chocolate chunks, white chocolate chips, caramel chips, toasted nuts, mini marshmallows etc. This recipe is very adaptable! Store on the counter, covered for 2-3 days or in the fridge for up to one week.

Nutrition

Calories: 435kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 256mg | Potassium: 184mg | Fiber: 2g | Sugar: 46g | Vitamin A: 313IU | Calcium: 69mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Recommended Recipes

What’s New At The Homestead

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Hello and thank you for sharing this recipe it is so good. I modified it to use white rice flour 70% chocolate and maple sugar. Mine turn out so flat compared to yours tho lol do you know how many cups 225 grams of chocolate is ? Maybe I’m putting the wrong amount in. I tried google for conversion but got mixed answers 🙂 anywase there so tastey and my family loves them.

    1. Hi Tanya, I think the culprit might be the rice flour. What you may want to try is refrigerating the cookies for 30 minutes prior to placing in the oven, incorporating something like oat flour or other types that have more structure. Regarding the chocolate, I just go by the wrapper quantities written on the chocolate bar I’m using, but I will update the recipe to include a standard cup measurement as that can get confusing. Than you for your comment!