Fudge Ball Cookies Recipes

NO BAKE FUDGE COOKIES

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.

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1" balls.
• Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.
• *My Notes*:.
• I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
• I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
• And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

BROWNIE FUDGE COOKIES RECIPE BY TASTY

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!

FUDGE BONBON COOKIES

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

FUDGE BALLS (NO BAKE)

Steps:

• Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan).
• Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots.
• Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper.
• Store in an airtight covered container, in the fridge or out of the fridge.

NEW YORK SUPER FUDGE CHUNK COOKIES

Steps:

• For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
• Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
• Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
• For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
• Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
• Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
• Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
• With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
• Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.

FUDGE BALLS

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.