Fudge Ball Cookies Recipes

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CHOCOLATE FUDGE COOKIES

This recipe is so easy to make, and yields delicious chocolaty cookies.

Provided by Kalsmom

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 4



Chocolate Fudge Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g

1 (18.25 ounce) package devil's food cake mix
2 eggs
½ cup vegetable oil
1 cup semi-sweet chocolate chips

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11



Fudge-Stuffed Chocolate Chip Cookies image

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

NO BAKE FUDGE COOKIES

Easy to make cookies with children. No baking is required.

Provided by Jamie

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 16m

Yield 18

Number Of Ingredients 8



No Bake Fudge Cookies image

Steps:

  • Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
  • Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
  • Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g

2 cups white sugar
½ cup milk
½ cup butter
¾ cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup raisins

FUDGE BALL COOKIES

These are so good. If you make them, you should make a double batch. If I could eat them, I could probably down half of them! They are kind of like a fudge brownie. They have such a good flavor. Make sure you don't over bake them. I usually try to get them into balls pretty quickly because the mix starts to dry out a...

Provided by Jen B

Categories     Cookies

Time 10m

Number Of Ingredients 9



Fudge Ball Cookies image

Steps:

  • 1. Melt butter with chocolate in saucepan over low heat; cool.
  • 2. While this is cooling, gather all your ingredients together.
  • 3. Add sugar, egg, vanilla, and salt; mix thoroughly by hand.
  • 4. Add chocolate mixture, and mix again. Stir in flour. (It's easier if you just use a clean hand to mix it after you add the flour).
  • 5. Shape into balls. I make mine 1 oz. you can make them a teaspoon or tablespoon, whatever you prefer. Roll in sugar, then in cocoa mix, Place on parchment lined cookie sheet (12 to a sheet). Bake at 375* for 8-10 minutes. Do NOT over bake! Mine takes 8 minutes max.
  • 6. While warm, roll again in white sugar Makes 2 doz. I only get 23 since I make them 1 oz.
  • 7. Enjoy!

1/2 c (1 stick) butter
1 1/2 squares semi-sweet chocolate
3/4 c sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
2 c all purpose flour
caramel sea salt hot cocoa mix (for rolling)
extra fine sugar (for rolling- can also use regular)

CHOCOLATE SNOWBALL COOKIES

These dainty cookies just melt in your mouth. I enjoy making them for get-togethers when there are lots of people around to enjoy them. -Mary Lou Welsh, Hinsdale, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 11



Chocolate Snowball Cookies image

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

3/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Confectioners' sugar

FUDGY BOURBON BALLS

This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 8h15m

Yield 4 dozen balls

Number Of Ingredients 6



Fudgy Bourbon Balls image

Steps:

  • In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
  • In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
  • Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

2 1/2 cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
1 1/4 cups/125 grams pecans, whole, halved or pieces
1/2 cup/120 milliliters good bourbon
1 cup/120 grams confectioners' sugar, plus more for rolling
3 tablespoons unsweetened cocoa powder
1 tablespoon honey

FUDGE BALLS (NO BAKE)

Wonderful little treats, great to take to potlucks (they travel well). I have made these without using the dried fruit, and just with raisins, and they are still wonderful, but even better with the dried fruit!

Provided by Kittencalrecipezazz

Categories     Candy

Time 24m

Yield 2 pounds candy

Number Of Ingredients 10



Fudge Balls (No Bake) image

Steps:

  • Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan).
  • Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots.
  • Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper.
  • Store in an airtight covered container, in the fridge or out of the fridge.

2 tablespoons butter
1 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup finely chopped candied pineapple or 1/2 cup dried apricot

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Provided by Karen..

Categories     Dessert

Time 15m

Yield 30-48 cookies

Number Of Ingredients 4



Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie) image

Steps:

  • Preheat oven to 350°.
  • Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  • Dust hands with confectioners' sugar and shape dough into 1" balls.
  • Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
  • Bake for 8-10 minutes or until center is JUST SET.
  • Remove from pans after a minute or so and cool on wire racks.
  • *My Notes*:.
  • I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
  • I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
  • Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
  • And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling

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