Imagine a chocolate chip cookie that always melts in your mouth, even after it has cooled. Imagine chocolate in the cookie that is always soft and gooey, with caramel undertones and a smooth texture. Well, imagine it no more: such a thing exists, and it exists in this delicious homemade fudge cookie recipe.

These fudge cookies are loaded with chocolate goodness and complimented with the texture of oats and nutty, rich flavour of ground flaxseed.

Made with real fudge

Most fudge cookies get their name for having lots of chocolate in them (usually in the dough itself). These fudge cookies, however, get their name because they are made with real fudge chunks AND lots of chocolate. I call that a win.

Can you freeze chocolate fudge cookies?

Yes, and more importantly… You can freeze your pre-portioned dough, and pull them out of the freezer for fresh baked cookies at a moment’s notice. 

Recipe adjustments and notes

I’ve made these fudge cookies with chocolate chips and fudge, with just fudge, by mixing the dough just until the ingredients are blended by hand, or by mixing them in the mixer a little bit beyond that point (as pictured in this post).

Pretty much what I’ve found is that no matter how you do it, these turn out to be completely delicious. I’ve included some photos of cookies made with just fudge (made and scooped by hand), as well as some pictures of these cookies made in a mixer and scooped with a cookie scoop.

How to make these homemade fudge cookies

1. Make the fudge
   The fudge for this recipe is super simple to make. I just throw my chocolate chips, cream, sugar, and butter into a small bowl and melt them together in the microwave. Once melted, the mixture blends into a thick, fudgy mixture which then hardens in the fridge.
2. Make the dough
   Once the fudge is made and refrigerated, it can be chopped into chunks and mixed in with the dough. Like most cookie doughs, this recipe is very simple: You blend butter and sugar until smooth, add an egg and vanilla, and then your dry ingredients and chocolate. 
3. Bake the cookies
   Finally, the fun part! I like to scoop my cookies with a scoop onto parchment lined sheets and bake them till perfectly done. 

Recipe substitutions and variations

Make more fudge!

One of my favourite ways to spruce up this recipe is to double the fudge recipe and omit the chocolate chips. Then you get only large, gooey, rich chocolate fudge chunks in there… and I have to say it’s pretty special.

Things you can leave out

This recipe will still turn out great if you omit the oats and flax seed; but I confess, I love those two additions! The oats give a wonderful flavour and texture, and the flax makes the cookies have a nutty flavour which I really enjoy.

Things you can add in

Feel free to add chopped nuts, crushed pretzels, other types of chocolate chips (such as butterscotch, white chocolate, or peanut butter chips). These cookies are a great backdrop for your favourite cookie flavours! You can also substitute out a little bit of the flour for whole wheat flour, if you like.

Other things to note

These cookies are best slightly under-baked rather than over-baked. That said, make sure you follow the recipe! 

How to package fudge cookies for gifts

I often recommend clear cellophane bags, with a white twist tie and a bit of satin ribbon or curling ribbon as one of my favourite ways to package cookies (and keep them fresh!) for gifts.

You can also get yourself some nice brown bakery boxes, and then tie them up with string or a beautiful thick ribbon. Then stick a fresh flower under the string in the spring or summer, a dried maple leaf in the fall, or a sprig of greenery and red berries for Christmas time. 

To make these fudge cookies, you will need:

• Ingredients (see recipe card)
• Mixing bowls 
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Cookie sheets
• Parchment paper
• Cookie lifter
• Cooling rack  

Printable Recipe:

Scroll down for process pictures!

Print

Chocolate Fudge Cookies with Oats and Flax Seed

This nutty, textured cookie is filled with chocolate chips, and the soft gooey flavour of homemade fudge. This recipe makes 3-4 dozen cookies

Course Dessert, Snack

Cuisine Canadian

Keyword cookies, fudge

Prep Time 15 minutes

Cook Time 12 minutes

Servings 3 dozen

Author Naomi

Ingredients

• 1 cup (227g) butter softened
• 1/2 cup (200g) white sugar
• 1/2 cup (200g) brown sugar
• 1 tsp. (5ml) vanilla
• 2 large large eggs
• 2.5 cups (350g) all-purpose flour
• 1 tsp. (5ml) baking soda
• 1 pinch of salt
• 1/2 cup (62g) rolled oats
• 1/4 c. (60ml) freshly ground flax seed
• 1 cup (180g) semi sweet chocolate chips (or omit this ingredient and double the fudge recipe instead)

For the fudge:

• 2 Tbsp (30ml) heavy cream 35% whipping cream
• 1 Tbsp (15ml) sugar
• 1 tsp (5ml) butter
• 2/3 cups (120g) semi sweet chocolate chips

Instructions

Make the Fudge

In the microwave:

1. In a small-medium sized heat proof glass bowl, combine all of the fudge ingredients. Microwave on high for 45 seconds, and stir until melted, thick, and well combined. Scrape the mixture onto a piece of parchment or wax paper and smooth it into a 5”-6” disc. Refrigerate until firm, and then chop into little chunks. Set aside until ready to use.

On the stovetop:

1. Set the bowl over a pan of simmering water (or in the top pan of a double boiler), making sure that bottom doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and the mixture is very thick. Scrape the mixture onto a piece of parchment or wax paper and smooth it into a 5”-6” disc. Refrigerate until firm, and then chop into little chunks. Set aside until ready to use.

Make the Cookies

1. In a large mixing bowl (or the bowl of an electric mixer), cream together the butter and sugars. Add the vanilla, and beat in the eggs until smooth.
2. Sift in the flour, baking soda, and salt. Add the oats, flax seed, chocolate chips, and fudge pieces. Mix Until just combined for a lighter looking cookie or until the dough is slightly browned for more of a “browned butter” look.

3. Scoop onto nonstick or parchment lined cookie sheets into walnut sized mounds. Bake at 350 degrees F for 8-10 minutes or until puffy and just golden around the edges. Cool on wire racks.

4. Makes 3-4 dozen cookies.

Recipe Notes

If you prefer a fudge only cookie, double the fudge recipe listed above and omit the chocolate chips.

Making the cookies in a mixer (for a longer time) & scooping them with a cookie scoop:

Using fudge + chocolate chips

Making & scooping the cookies by hand:

Using just fudge instead of fudge + chocolate chips

If you like this recipe, you might also like:

• White Chocolate Macadamia Nut Cookies
• Chocolate Hazelnut Cookies
• Double Chocolate Dipped Sugar Cookies
• Cinnamon Sugar Cookies

And that’s it! If you enjoy these cookies, feel free to let me know in the comments or tag me in your photos on Instagram @naomicakesofficial.

–Naomi

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