Best Fudge Topped Orange Cookies Recipes

FUDGE-TOPPED ORANGE COOKIES

Fudge-Topped Orange Cookies image

Cookies and fudge are two classic sweets around the holidays, so one day I decided to combine them. The chocolate marshmallow topping forks well on a variety of cookies. -Lisa Evans, Rileyville, Virginia

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg
2 large egg yolks
2 teaspoons grated orange zest
1-1/2 teaspoons orange extract
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
TOPPING:
1 jar (7 ounces) marshmallow creme
3/4 cup sugar
1/3 cup evaporated milk
2 tablespoons butter
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, egg yolks, orange zest and extract. Combine the flour, ginger and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 300° for 20-22 minutes or until golden brown. Remove to wire racks to cool., In a large saucepan, combine the marshmallow creme, sugar, milk, butter and salt. Bring to a rolling boil over medium heat; boil for 5 minutes, stirring constantly. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Spread over tops of cookies.

Nutrition Facts : Calories 458 calories, Fat 19g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 241mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

FUDGE TOPPED ORANGE COOKIES

Fudge Topped Orange Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 18

Ingredients

FOR THE COOKIES
3/4 cup(s) butter, softened
1 cup(s) sugar
1 - egg
2 - egg yolks
2 teaspoon(s) grated orange peel
1 1/2 teaspoon(s) orange extract
2 cup(s) all purpose flour
1 teaspoon(s) ground ginger
1/2 teaspoon(s) baking soda
FOR THE TOPPING
1 jar(s) 7 ounce marshmallow creme
3/4 cup(s) sugar
1/3 cup(s) evaporated milk
2 tablespoon(s) butter
1/8 teaspoon(s) salt
1 cup(s) 6 ounces semisweet chocolate chips
1/2 teaspoon(s) vanilla

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, egg yolks, orange peel, and extract. Combine the flour, ginger, and baking soda; gradually add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 300F for 20-22 minutes or until golden brown. Remove to wire racks to cool.
In a large saucepan, combine the marshmallow creme, sugar, milk, butter, and salt. Bring to a rolling boil over medium heat; boil for 5 minutes, stirring constantly. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Spread over tops of cookies.

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