Fudge Stuffed Cookie Bars. Soft, chewy, and stuffed with a thick layer of homemade fudge sauce, these super easy cookie bars are incredible! Make them any time of the year, they are perfect for Christmas or as a summer treat with ice cream! Great for a make-ahead dessert, prep these fudge stuffed chocolate chip cookie bars ahead of time and store them in the fridge until you’re ready to eat them!
These fudge stuffed chocolate chip cookie bars are chewy, soft, and loaded with chocolate chips AND a layer of fudge sauce. Absolute oooey-gooey perfection!
I love whipping up a batch of these chocolate chip cookie bars any time of the year, but especially in the summer with a scoop of vanilla ice cream. The fudge sauce makes it SO irresistibly decadent and chocolatey!
The fudge layer is super simple to make and only requires 2 ingredients that you’ll probably already have on hand. Sweetened condensed milk and semi sweet chocolate chips are melted then spread in between the cookie layers. It’s a simplified version of my 5-ingredient Chocolate Fudge recipe which is also super easy to make. I love to serve these bars with a tall glass of milk, because there’s nothing better than cookies and milk!
- How to make the BEST Fudge Stuffed Cookie Bars
- Can I make these fudge stuffed chocolate cookie bars ahead of time?
- Can I add in anything other than semi-sweet chocolate chips to the cookie dough layer?
- What kind of chocolate can I use for the fudge layer?
- Storage & Freezing:
- More cookie bar recipes you will love:
The full ingredient list and measurements are listed in the printable recipe below.
- Chocolate Chips: Because chocolate chip cookies are the BEST! See below for other add-in ideas.
- Vanilla: This adds a depth of flavor and sweetness to the cookie layer.
- Butter: Absolutely necessary for that rich, buttery taste we all love!
- Sweetened condensed milk: This is what gives the thickness to the fudge, but it also adds a sweet creaminess.
- Chocolate Chips: I used semi-sweet chocolate chips, but feel free to try dark, white, or milk chocolate chips, or even peanut butter chips!
How to make the BEST Fudge Stuffed Cookie Bars
- Make the cookie dough: Preheat oven to 350 degrees, and grease a 9×9 pan. In a stand mixer with the paddle attachment, add butter and sugar to the mixing bowl and beat them together until creamy. Add in the egg and vanilla and beat until combined, scraping down the sides of the bowl. In a separate medium mixing bowl combine the salt, baking soda, and flour. Add the dry ingredients to the wet ingredients in the stand mixer on low speed, until they are just combined. Make sure not to over-mix. Fold in the chocolate chips.
- Make the fudge: Add the condensed milk and chocolate chips to a small saucepan. Turn the stove on to a medium-low heat and stir until everything is melted and smooth.
- Assemble the layers: Press 2/3 of the cookie dough into the pan. Spread the layer of fudge over the cookie dough, evenly. Add the remaining cookie dough over the fudge. I flatten the dough between my hands and lay it on top. It may not cover the whole pan, and that is completely fine!
- Bake: Bake for 25 minutes, or until it’s golden brown and the edges start to pull away from the sides of the pan. Let the cookie bars to cool completely before cutting.
Can I make these fudge stuffed chocolate cookie bars ahead of time?
Yes! I like to pre-bake this easy dessert recipe the day before and store them in the fridge overnight, or for at least a couple of hours. This also makes cutting them much easier as the fudge can set!
Can I add in anything other than semi-sweet chocolate chips to the cookie dough layer?
Yes, here are some of my favorite add-ins! Try adding 1/4 – 1/2 cup, or replacing the semi-sweet chocolate chips with:
- Peanuts (or chocolate-covered peanuts)
- Shredded coconut
- M & M’s (Fudge Stuffed Monster Cookie Bars! YES!)
- Peanut M&M’s
- Peanut butter chips
- Butterscotch chips
- White chocolate chips
- Milk chocolate chips
- Dark chocolate chips
What kind of chocolate can I use for the fudge layer?
I used semi-sweet chocolate chips for both the cookie dough and the fudge layer, but any kind of chocolate will work! Milk or dark chocolate would taste amazing in this. If you’re using a chocolate bar instead of chocolate chips, just finely cut the chocolate before melting it with the sweetened condensed milk.
Storage & Freezing:
- Store: In an airtight container in the refrigerator or on the counter for up to 4 days.
- Freezing: Freeze these fudge stuffed cookie bars for up to 3 months in the freezer. When you’re ready to eat them, thaw them overnight in the refrigerator.
More cookie bar recipes you will love:
- S’mores Bars
- Peanut Butter Chocolate Bars
- Pecan Pie Bars
- Blueberry Crumb Bars
- Pumpkin Chocolate Chip Oatmeal Bars
- Nutella Swirled Cheesecake Bars
Fudge Stuffed Chocolate Chip Cookie Bars
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup plus 2 tablespoons all purpose flour
- 1 cup semi sweet chocolate chips
- 3/4 cup sweetened condensed milk
- 1/2 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Grease a 9 x 9 pan with non stick cooking spray, set aside.
- In a stand mixer with the paddle attachment add butter and sugar and beat until creamy.
- Add in egg and vanilla and beat until combined, scraping down the sides of the bowl.
- In a medium bowl combine the salt, baking soda and flour.
- Add the dry ingredients to the stand mixer on low just until combined. Make sure not to overmix.
- Fold in the chocolate chips.
- Press 2/3 of the dough into the prepared pan. Set aside while you prepare the fudge.
- Spread the fudge ontop of the cookie dough in an even layer.
- Layer with the remaining cookie dough. (I flatten the dough between my hands and lay it ontop. It is fine if it does not cover the whole pan.)
- Bake for 25 minutes or until golden brown and the edges start to pull away from the sides of the pan.
- Allow it to cool completely before cutting. I place mine in the fridge for a couple hours to make it easier to cut.
- Add the condensed milk and chocolate chips to a small saucepan. Over medium low heat stir until melted and smooth.
Adapted from Back for Seconds