Ingredients

• ½ cup Butter, softened
• ½ cup Light Brown Sugar, packed
• ½ cup Granulated Sugar
• 1 large Egg
• ½ tablespoon Vanilla Extract
• 1 ¾ cup All-Purpose Flour
• ½ teaspoon Salt
• ½ teaspoon Baking Soda
• 1 cup Milk Chocolate Chips
• ½ cup Hot Fudge, room temperature

Directions

1. Preheat oven to 350F; spray a muffin tin with cooking spray; in mixer, cream together butter, brown sugar, and granulated sugar; mix until light and fluffy
2. Add in egg and vanilla and mix well
3. In large bowl, sift together flour, salt, and baking soda; slowly add the dry ingredients into the wet and mix well
4. Fold in milk chocolate chips
5. Flatten a heaping tablespoon of cookie dough to fit in each muffin cup
6. Use your finger to make a small indentation for the hot fudge; place the room temperature hot fudge in a ziplock bag, snip the corner, and pipe about 1 tablespoon of hot fudge in the center of each cookie
7. To make top portion of the cookie, repeat the process as to create the bottom by measuring a heaping tablespoon of cookie dough and flattening it to fit in the muffin cup; place the flattened cookie dough on top of the fudge, carefully press the cookie dough layers together
8. Bake for 15-20 minutes or until edges start to brown; run a knife around each cookie after it comes out of the oven to ensure the sides aren’t sticking
9. Allow the cookie cups to cool completely before removing from pan
10. Heat cookie for 15-20 seconds before serving so center is gooey