Triple Chocolate Fudge Praline Cookies Recipes

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TRIPLE FUDGE COOKIES



Triple Fudge Cookies image

These cookies are very rich and chocolately.

Provided by L. Hanson

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 11

7 (1 ounce) squares semisweet chocolate, chopped
1 (1 ounce) square unsweetened chocolate, chopped
3 tablespoons butter, softened
3 eggs
1 cup white sugar
¾ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet chocolate chips
¾ cup chopped walnuts
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F. Grease cookie sheets.
  • Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
  • Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
  • Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
  • Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 28.5 g, Cholesterol 36.1 mg, Fat 13.1 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 72.8 mg, Sugar 21.9 g

TRIPLE CHOCOLATE FUDGE COOKIES



Triple Chocolate Fudge Cookies image

These cookies are delicious bites of chocolate goodness! This recipe only has 6 tablespoons of flour, so the texture is more fudge like than cookie. These cookies take a little longer to prep because they need to be chilled for about 60 minutes before baking. Well worth your time though - bake them up for a special dinner or party. Enjoy!

Provided by Lisa Clarice

Categories     Drop Cookies

Time 1h40m

Yield 48 cookies

Number Of Ingredients 12

10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks. (I use vegan spread Earth Balance)
3 eggs, at room temp
1 cup sugar
1 tablespoon espresso powder or 1 tablespoon brewed coffee
2 teaspoons vanilla
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips (dark, white, semi-sweet, bittersweet, your pick)
1 cup finely chopped toasted pecans (optional)

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!

Nutrition Facts : Calories 67.4, Fat 3.8, SaturatedFat 2.2, Cholesterol 14.2, Sodium 23.5, Carbohydrate 8.9, Fiber 0.6, Sugar 7.1, Protein 1

CHOCOLATE FUDGE CHIP COOKIES



Chocolate Fudge Chip Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 55m

Yield 3 dozen cookies

Number Of Ingredients 11

2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 cups all-purpose flour
1 cup cocoa powder, such as Hershey's Special Dark
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
6 ounces milk chocolate chips
6 ounces white chocolate chips

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.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 2 to 3 dozen cookies

Number Of Ingredients 14

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
  • Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

THREE-CHOCOLATE FUDGE



Three-Chocolate Fudge image

I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted

Steps:

  • Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PRALINE COOKIES



Chocolate Praline Cookies image

This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.

Provided by Sallysec

Categories     Drop Cookies

Time 20m

Yield 25-35 Cookies

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar (I use light brown)
2 teaspoons baking powder
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted chopped pecans or 1 cup walnuts
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • Set oven to 375°F.
  • Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
  • Add the baking powder and egg until the mixture looks smooth and creamy.
  • Beat in the vanilla extract.
  • Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
  • Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
  • If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
  • Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
  • Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
  • Cool the cookies on a wire rack until they are cool to touch.
  • While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
  • Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
  • These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
  • **To Toast Nuts**.
  • Set oven to 350°F.
  • Place nuts on baking sheet in a single layer.
  • Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.

TRIPLE-FUDGE CAKE



Triple-Fudge Cake image

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 15

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
  • In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
  • In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
  • Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
  • Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE FUDGE COOKIES



Chocolate Fudge Cookies image

This recipe is so easy to make, and yields delicious chocolaty cookies.

Provided by Kalsmom

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix
2 eggs
½ cup vegetable oil
1 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g

TRIPLE CHOCOLATE FUDGE



Triple Chocolate Fudge image

This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-3/4 pounds (19-1/2 dozen)

Number Of Ingredients 10

4 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1 teaspoon salt
16 ounces German sweet chocolate, chopped
2 cups semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
2 jars (7 ounces each) marshmallow creme
4 cups chopped pecans or walnuts, toasted
2 teaspoons vanilla extract

Steps:

  • Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-CARAMEL POPCORN FUDGE



Triple-Caramel Popcorn Fudge image

Dulce de leche, salted caramel and caramel popcorn make this fudge indulgent and delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 64

Number Of Ingredients 8

1 can (14 oz) dulce de leche (caramelized sweetened condensed milk)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 teaspoon vanilla
2 cups caramel popcorn
25 caramels, unwrapped
2 tablespoons whipping cream
1/4 teaspoon kosher (coarse) salt
1 1/2 cups caramel popcorn

Steps:

  • Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
  • In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
  • In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 10 g, TransFat 0 g

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From thefrugalgirls.com
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TRIPLE CHOCOLATE FUDGE - RECIPE | COOKS.COM
1 (12 oz.) bag semi-sweet chocolate chips 4 (4 oz.) bars German sweet chocolate, break into 1 inch 9 oz. milk chocolate, break into 1 inch chunks 1 1/2 (7 oz.) jars marshmallow cream 2 tsp. vanilla 4 c. coarsely chopped nuts, toasted
From cooks.com
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DOUBLE CHOCOLATE FUDGE PRALINE COOKIES | DIXIE CRYSTALS
Preheat oven to 325°F. Prepare cookie sheets with parchment paper or silicone baking mat. Sift together dry ingredients and set aside. Place 1 1/2 cups chocolate chips and butter in a microwave-proof bowl.
From dixiecrystals.com
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HOMEMADE PRALINE FUDGE - LADY BEHIND THE CURTAIN
2021-08-03 For the Microwave Praline Center: Combine all ingredients in a 2 quart microwave safe bowl. Microwave at high 5 minutes, stir well. Microwave another 5 minutes, stir well. Take the chocolate fudge out of the refrigerator. Pour Praline over fudge. Refrigerate 5 minutes. Add remaining fudge that has been kept warm.
From ladybehindthecurtain.com
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TRIPLE CHOCOLATE FUDGE PRALINE COOKIES | RECIPE | PRALINE COOKIES ...
Nov 1, 2013 - Being a mom of 3 small children I don't have time to make everything homemade so I bake a lot with cake mixes. I love experimenting with different cake mix flavors, mix in's and icings. Well this gem was born from my love of chocolate and pralines. Why not mix the 2? This is what would happen if Chocolate cake and pral…
From pinterest.co.uk
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TRIPLE CHOCOLATE FUDGE RECIPE | LAND O’LAKES
STEP 2. Combine sugar, butter, evaporated milk and cream cheese in 6-quart saucepan. Cook over medium heat, stirring occasionally with whisk, 20-30 minutes, until mixture comes to a full boil. Boil, stirring constantly, 10-13 minutes, until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball. STEP 3.
From landolakes.com
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Top Asked Questions

How do you make triple chocolate cake mix cookies?
These Triple Chocolate Cake Mix Cookies Recipe are 4 ingredients easy and loaded with all the rich chocolate flavor you're craving! Combine cake mix, eggs, and oil in large mixing bowl, and beat well. Preheat oven to 350 degrees. Drop onto ungreased non-stick Cookie Sheet in rounded balls. Bake for 7 – 9 minutes, or until done.
What is triple chocolate turtle Fudge?
This decadent Triple Chocolate Turtle Fudge features three different types of chocolate and an ooey, gooey caramel center that is hard to resist! Great for gift giving and the holidays! Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too! PIN IT NOW! PIN IT NOW!
What makes Byron Bay triple chocolate fudge cookies so good?
Better than Byron Bay Triple Chocolate Fudge Cookies with 40% chocolate! Crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient - glucose. And they live up to their name - these are outrageously rich!
How do you make cookies with cocoa powder and sugar?
Preheat oven and butter and dust with cocoa powder a 9×13″ pan. Set aside. Melt the butter. In a separate bowl combine the sugar, cocoa powder and salt. Gradually add the sugar mixture to the butter until fully combined then add the vanilla. Let mixture cool.

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