Chocolate Fudge Cookies

5 from 4 votes

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

Cook Time10

Total Time30

Course: Cookies, Dessert

Cuisine: American

Keyword: chocolate cookies, chocolate fudge cookies

Servings:

Calories: 135kcal

Author: Joanna Cismaru

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

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