Best Chocolate Fudge Cookies Recipes

CHOCOLATE FUDGE CHIP COOKIES

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.

CHOCOLATE FUDGE COOKIES

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.

CHOCOLATE-PEANUT BUTTER CHIP FUDGE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
• Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
• Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

WHITE CHOCOLATE CHIP STRAWBERRY FUDGE DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, sugar, egg and strawberry extract in a large bowl.
• Beat at medium speed until well blended.
• Beat in buttermilk and strawberry puree.
• Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
• Stir in white chocolate chips.
• Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
• Bake 10-12 minutes or until tops spring back when touched lightly.
• Remove immediately to wire racks to cool completely.

GOOEY DOUBLE CHOCOLATE CHIP FUDGE COOKIES

Steps:

• Place Butter and Sugar into a bowl and rub together with hands (always hands)
• Add egg yolk and caramel essence to the butter sugar mixture and mix together.
• Sift flour, double chocolate chips and fudge chunks then start mixing together until the mixture is lovely and smooth.
• Take two teaspoons or two tablespoons (depending on how big you want cookies to be) and place on a baking tray covered with non stick paper. Place in a preheated oven Gas Mark 5-6 for 10-15 minutes
• Once cookies are soft take them out straight away never leave in oven for a longer period as it will result in a cookie that is too hard to eat. Leave to cool on a cooling rack. Once Cookies Are Cool ENJOY !!!!!

BOOZY WHITE CHOCOLATE CHIP FUDGE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, oil, liqueur and egg with electric mixer, or mix with spoon. Fold in white chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack.

NO-BAKE BOILED CHOCOLATE FUDGE OATMEAL COOKIES (PEANUT BUTTER OP

Steps:

• Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
• In a large saucepan, mix sugar, cocoa, milk and butter.
• Bring to a boil and cook for one minute.
• (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
• Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
• Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
• Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.

TURTLES® FUDGE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F. Coat large baking sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
• Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on baking sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Remove to wire rack. Swirl caramel candy gently with knife while candy is warm, if desired. Cool completely.

TRIPLE CHOCOLATE FUDGE COOKIES

Steps:

• Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt.
• Once melted, remove from heat and set aside to cool slightly.
• Mix eggs, sugar, espresso powder, and vanilla.
• Add the melted chocolate to the egg/sugar batter. Mix well.
• Next add the flour, baking powder, and salt to the batter. Mix well.
• Lastly, add chocolate chips and pecans.
• Chill dough for approximately 60 minutes or until it can hold a shape.
• Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.
• Press dough to flatten.
• Bake at 350 for 10 minutes. No not overbake!
• When cookies are cool, drizzle melted chocolate over top of cookies if you wish!

CHOCOLATE FUDGE COOKIES

Steps:

• Mix together flour and baking powder and set aside.
• Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted.
• In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum.
• Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours.
• Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan

CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)

Steps:

• Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
• In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
• Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
• Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
• Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
• When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.

VEGAN CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until edges are golden, about 8 minutes.

TRIPLE CHOCOLATE FUDGE PRALINE COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
• 2. Next add the 1/2 cup of chocolate chips. Mix well.
• 3. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
• 4. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min.
• 5. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.
• 6. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!

TURTLE FUDGE CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350
• 2. Coat cookie sheet with spray.
• 3. Microwave chocolate and butter in bowl until butter is melted.Stir until chocolate is melted and smooth.Stir in condensed milk Stir in muffin mix until blended- Roll tablespoonfuls of dough into balls.Dip bottoms into pecans.Place on sheet with nut side up, 2" apart
• 4. Bake 7 to 8 mins or just until cookies look slightly crackled and centers are still soft- Press a chocolate-covered caramel candy into center of cookie. Place on rack- Swirl chocolate gently with knife while candy is warm, if desired.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan melt together the semi-sweet and unsweetened baking chocolates over low heat.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In a separate bowl cream together butter and sugar for 1 minute or until smooth.
• Add eggs, one at a time, until smooth, beating well after each addition.
• Add vanilla and melted chocolate and mix until smooth.
• Carefully add dry ingredients to butter/sugar mixture and mix until well blended.
• Carefully fold in chocolate chips until blended.
• Drop by 2 tbsps (each cookie consists of 2 tbsps dough) onto ungreased nonstick cookie sheet.
• Bake at 325 degrees for 18-22 minutes.

TRIPLE CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350. Cream butter, peanut butter, sugar, eggs, and vanilla. Add flour, cocoa, baking soda, and salt. Mix until combined. Add melted chocolate and mix until just combined. Fold in chocolate chips. Refrigerate 4-6 hours. Bake 10-12 minutes.

CHOCOLATE FUDGE COOKIES WITH TOFFEE & DRIED CHERRIES

Steps:

• Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
• In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
• Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
• Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.

CHOCOLATE FUDGE KISS COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals).
• Stir condensed milk into chocolate mixture.
• Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 candy into center of each cookie.
• Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

CHOCOLATE FUDGE COOKIES

Steps:

• In a microwave safe bowl, melt chips (about 2 minutes).
• Add milk and butter; stir well.
• Add rest of ingredients and mix well.
• Divide dough into thirds; make each an 8" roll.
• Wrap in wax paper; chill 2 hours.
• Cut cookies 1/4" and place on ungreased cookie sheet.
• Bake 7-9 minutes at 350°F.
• Cool.
• Store in airtight container.