Fudge Cookies offer the best of both worlds—the dense richness of fudge and the convenience of a cookie. They’re quick to prepare, require no chilling time, and use pantry staples. You’ll love their intense chocolate flavor, satisfying texture, and how beautifully they pair with everything from coffee to ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsweetened cocoa powder
Granulated sugar
Brown sugar
All-purpose flour
Baking powder
Salt
Eggs
Vanilla extract
Unsalted butter (melted)
Semi-sweet chocolate chips or chunks
Optional: espresso powder to enhance the chocolate flavor
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
Add eggs and vanilla extract. Beat until fully incorporated.
In a separate bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder if using.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick, fudgy dough forms.
Fold in chocolate chips or chunks.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store for later.
Servings and timing
This recipe makes about 18–20 cookies. Prep time: 10 minutes Cook time: 10 minutes Cooling time: 10 minutes Total time: Approximately 30 minutes
Variations
Double chocolate: Add white chocolate chips for a contrast in flavor and color.
Mint fudge cookies: Add a few drops of peppermint extract to the dough.
Nutty twist: Mix in chopped walnuts, pecans, or hazelnuts for added crunch.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Spicy chocolate: Add a pinch of cayenne pepper and cinnamon for a Mexican chocolate flavor.
Storage/Reheating
Store Fudge Cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy warm, microwave for 10–15 seconds or warm in a low oven until soft and gooey.
FAQs
What makes these cookies fudgy?
The high cocoa content, brown sugar, and slightly underbaked centers all contribute to a fudgy texture.
Can I use Dutch-process cocoa powder?
Yes, but it may affect the rise slightly. Natural unsweetened cocoa is preferred for best results.
How do I know when the cookies are done?
The edges should look set, but the centers should still appear soft and slightly underbaked. They’ll continue to set as they cool.
Can I chill the dough?
Chilling is not required, but you can chill the dough for 30 minutes if you want thicker cookies.
Can I make these cookies dairy-free?
Yes, use dairy-free butter and chocolate chips to make them dairy-free.
Can I use dark chocolate instead of semi-sweet?
Absolutely. Use your favorite type of chocolate to suit your taste.
Why did my cookies turn out cakey?
Too much flour or overbaking can lead to a cakier texture. Be sure to measure your flour accurately and avoid overbaking.
Can I freeze the cookie dough?
Yes, scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
Are these cookies suitable for gifting?
Definitely! They package well and hold their texture, making them great for holiday boxes or edible gifts.
Can I add peanut butter?
Yes, swirl in a few tablespoons of peanut butter to the dough before baking for a rich flavor combination.
Conclusion
Fudge Cookies are the ultimate treat for chocolate lovers—rich, chewy, and irresistibly decadent. With minimal prep and maximum flavor, they’re perfect for satisfying cravings or sharing with friends and family. Keep this recipe on hand whenever you need a quick and indulgent chocolate fix.
Fudge Cookies are rich, chewy, and deeply chocolatey treats with a crackly exterior and gooey, brownie-like center. They’re quick to prepare, require no chilling time, and are perfect for chocolate lovers seeking an indulgent dessert.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:18–20 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1 cup semi-sweet chocolate chips or chunks
1 tsp espresso powder (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
Add eggs and vanilla extract. Beat until fully incorporated.
In a separate bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder if using.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick, fudgy dough forms.
Fold in chocolate chips or chunks.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store for later.
Notes
Do not overbake—cookies will continue to set as they cool.Add espresso powder to enhance the chocolate flavor.Use parchment paper for easy cookie removal and cleanup.Measure flour correctly to avoid cakey texture.Store in an airtight container for freshness.
