CHOCOLATE FUDGE BONBON COOKIES
An unusual cookies that hold a fudgy surprise inside. I got this recipe from a friend and have enjoyed making these yearly, for the holidays. Be sure you do not bake these too long. Its probably a good idea to try a small batch first right at 6 minutes. Remove them from oven and allow to sit a few minutes to see if they firm up...
Provided by Kathie Carr
Categories Cookies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended.
- 2. Shape one level tablespoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. If desired sprinkle a few colored "sprinkles" on bonbons before baking. Bake 6 minutes. Bonbons will be soft and shiny, but will firm up as they cool. Instead of sprinkles you can drizzle a little thin frosting on these to make them look pretty.
CHOCOLATE FUDGE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 55m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
COOKIE CUTTER FUDGE
Here's a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
- In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
- Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
- Carefully remove foil. Gently press fudge out of molds to serve.
Nutrition Facts : Calories 690, Carbohydrate 94 g, Cholesterol 40 mg, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Candy, Sodium 170 mg
BROWNIE FUDGE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 49 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 35 grams
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
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
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FLOURLESS FUDGE COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (330)Total Time 42 minsServings 16Calories 88 per serving
- Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface., Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit., Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be and the consistency of a thick syrup. If it's not, add more egg white until it drips from a spatula in a thick ribbon., Add the chips and/or nuts, if you're using them., Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F., Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minut
- Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
- Storage information: Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
FUDGY BONBONS RECIPE - PILLSBURY.COM
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4.5/5 (40)Category DessertServings 60Calories 120 per serving
- Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
- Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
- Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.
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