I had one of those afternoons when the craving for something soft, indulgent, and a little playful hit me hard. The pantry offered a humble collection of ingredients, but I wanted something that would feel like a treat for both the eyes and the taste buds. That’s when the idea came—cookies with a surprise inside, soft and chewy on the outside, and creamy fudge in the center.

⁠

Mixing butter and sugars in the stand mixer, I watched them transform into a cloud of sweetness. Folding in the butterscotch morsels and white chocolate chips was almost meditative, each chip promising pockets of melty, buttery joy. Then came the real star—the peanut butter fudge filling, rich and silky, waiting patiently in the freezer to become the heart of each cookie.

Baking these cookies filled the kitchen with an irresistible aroma that hinted at the indulgence inside. Once out of the oven, their edges were lightly golden while the centers remained soft, hugging the hidden fudge filling. Serving them brought instant smiles, the kind that makes all the careful steps worthwhile.

Short Description

Butterscotch Cream Fudge Cookies soft, buttery cookies filled with creamy fudge, studded with butterscotch and white chocolate chips, a chewy, gooey delight perfect for gifting or cozy afternoons.

Key Ingredients

For the Cookie Dough

½ cup unsalted butter, at room temperature
½ cup firmly packed light brown sugar
¼ cup granulated sugar
1 large egg
1½ tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
½ cup butterscotch morsels
½ cup white chocolate chips

For the Fudge Filling

¼ cup creamy peanut butter
¼ cup sweetened condensed milk
Pinch of salt

Tools Needed

Stand mixer or hand mixer
Mixing bowls
Spatula
Measuring cups and spoons
Microwave-safe bowl
Parchment-lined baking sheets
Wire cooling rack

Cooking Instructions

Step 1: Prepare the Fudge Filling
Combine peanut butter, sweetened condensed milk, and salt in a small microwave-safe bowl. Microwave 20–30 seconds until warm, then stir until smooth. Chill in the freezer 15–20 minutes until firm but scoopable.

Step 2: Preheat Oven and Prep Sheets
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 3: Make the Cookie Dough
In a large bowl, cream butter, brown sugar, and granulated sugar 2–3 minutes until light and fluffy. Add egg and vanilla, mixing until smooth. In a separate bowl, whisk flour, baking soda, and salt. Gradually combine with wet mixture on low speed. Fold in butterscotch morsels and white chocolate chips.

Step 4: Fill and Shape the Cookies
Scoop 1½-tablespoon portions of dough. Flatten slightly and place 1 tsp of chilled fudge in the center. Fold dough around filling, sealing completely, then roll into a smooth ball. Place on baking sheets 2 inches apart. Optionally chill for 10 minutes if dough feels soft.

Step 5: Bake the Cookies
Bake 10–12 minutes until edges are lightly golden. Cool 5 minutes on sheets before transferring to wire rack. Centers will remain soft, with a gooey fudge surprise inside.

Why You’ll Love This Recipe

Gooey fudge hidden in soft, chewy cookies

Butterscotch and white chocolate add buttery sweetness

Simple ingredients with an impressive result

Perfect for gifting, holidays, or cozy afternoons

Easy to make, visually appealing, and comforting to share

Mistakes to Avoid & Solutions

Overmixing the Dough
Overworking the dough makes cookies dense.
Solution: Fold ingredients gently and stop as soon as combined.

Fudge Too Soft
Soft fudge can leak during baking.
Solution: Chill fudge 15–20 minutes in the freezer before assembling.

Cookies Spread Too Much
Warm dough may flatten too much.
Solution: Chill shaped cookies 10 minutes before baking.

Serving and Pairing Suggestions

Serve warm with a cold glass of milk

Great alongside coffee, hot chocolate, or a lightly sweetened latte

Perfect for cookie platters, dessert tables, or cozy home treats

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days

Reheat briefly in a 300°F oven for 3–4 minutes to soften centers

Avoid freezing to maintain the fudgy texture

FAQs

1. Can I use crunchy peanut butter?
Smooth peanut butter works best for the fudge filling. Crunchy will add texture but may affect smoothness.

2. Can I make the fudge filling ahead?
Yes, refrigerate for up to 2 days. Chill before assembling.

3. Can I replace white chocolate with milk chocolate?
Yes, it will give a slightly sweeter flavor profile.

4. How do I prevent cookies from spreading?
Chill shaped cookies 10 minutes before baking. Avoid over-softening butter.

5. Can I make smaller or larger cookies?
Adjust baking time by a few minutes accordingly; centers should remain soft.

Tips & Tricks

Use a cookie scoop for uniform sizes

Gently fold chips to prevent overmixing

Slightly flatten dough before filling to make sealing easier

Recipe Variations

Chocolate Fudge Surprise: Swap peanut butter fudge with chocolate ganache

Nutty Twist: Add chopped toasted pecans to the dough

Salted Caramel: Drizzle caramel over cookies once cooled and sprinkle lightly with sea salt

Final Thoughts

These Butterscotch Cream Fudge Cookies are playful yet indulgent, blending soft cookie dough with a luscious fudge heart. They invite a little experimentation with mix-ins and toppings, yet they’re approachable enough for any baker. The aroma while baking is irresistible, filling the kitchen with buttery sweetness.

Serving them fresh from the oven, warm and gooey, never fails to bring a smile. Sharing these cookies transforms simple moments into celebrations, whether it’s an afternoon snack, a holiday treat, or a casual family gathering. Baking them is an experience in joy, and enjoying them is pure comfort wrapped in a bite-sized bundle of flavor.

Butterscotch Cream Fudge Cookies

Butterscotch Cream Fudge Cookies chewy, buttery cookies with a gooey fudge center and butterscotch-white chocolate chips.

Print Recipe Pin Recipe

Ingredients

For the Cookie Dough

½ cup unsalted butter at room temperature
½ cup firmly packed light brown sugar
¼ cup granulated sugar
1 large egg
1½ tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
½ cup butterscotch morsels
½ cup white chocolate chips

For the Fudge Filling

¼ cup creamy peanut butter
¼ cup sweetened condensed milk
Pinch of salt

Instructions

Mix peanut butter, sweetened condensed milk, and salt; microwave briefly and chill 15–20 minutes.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
Cream butter and sugars, add egg and vanilla; fold in flour, baking soda, salt, butterscotch morsels, and white chocolate.
Scoop dough, place 1 tsp chilled fudge inside, seal, and form balls; place 2 inches apart.
Bake 10–12 minutes until edges are golden; cool 5 minutes before transferring to a wire rack.