Chocolate Fudge Cookies
These Chocolate Fudge Cookies are so adorable and perfect for your winter festivities! You have a chocolate cookie topped with chocolate fudge and a maraschino cherry, perfect with a cold glass of milk.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate cookies, chocolate fudge cookies
Servings: 30
Calories: 135kcal
Cookies
- 1½ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter unsalted, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 30 maraschino cherries red and/or green
Fudge
- ½ cup sweetened condensed milk
- 6 ounces chocolate chips semisweet
- 1 tablespoon maraschino cherry juice
Preheat oven to 350°F.
In a small bowl, stir together dry ingredients: flour, cocoa powder, salt, baking soda and baking powder.
In a large mixing bowl, cream butter and sugar. Add egg and extracts. Beat well.
Gradually add flour mixture to the butter mixture and mix until blended.
Shape the dough into 1-inch balls and place on an ungreased cookie sheet. With your finger, a cork or the end of a wooden spoon, press down in the center of all the dough balls.
To make the fudge, add the fudge ingredients to a small saucepan and heat over medium-low heat until well combined. Stir in 1 tablespoon of maraschino cherry juice.
Spoon some frosting into the thumbprint of each cookie. I found it easier to put the frosting in a ziploc bag and pipe it into each cookie. Top with a cherry.
Bake 8-10 minutes. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.
- Room temperature ingredients. The unsalted butter needs to be soft to make the dough and the eggs should be at room temperature so that the cookie dough binds together properly.
- Chilling of the dough is not necessary but you can totally place the baking sheet with cookie dough balls in the refrigerator to chill for a couple hours before baking, especially if you need to make these ahead of time.
- DO NOT over bake your cookies. Keep in mind that they will continue to cook once you take them out of the oven.
- Be sure to store these in an airtight container at room temperature and your chocolate fudge cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft.
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 42mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 131IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg