This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Feast4All #CollectiveBias
I love fudge during the holidays. Actually, I love fudge anytime, but I usually only eat it during the holidays, so it feels like a Thanksgiving or Christmas thing.
But fudge itself can be pretty… intense. Sweet, chocolatey, a little bit goes a long way.
Making a fudge filled cookie has become one of my favorite compromises. I still get the fudge I love, but just a little bit nestled inside a cookie. These cookies are so basic and easy, and with a ripple of fudge in them, they’re one of my favorites, too.
I started with a batch of Nestle’s Carnation famous chocolate fudge. I cut it into a bunch of teeny tiny bite-size pieces. Which is a dangerous precedent, I don’t mind telling you.
Bite-sized pieces just beg you to take a bite. It also gave me an excuse to use chocolate chips. As if I needed one.
Did you know that Nestle Tollhouse Semi-sweet chocolate morsels have been around for 75 years now? That means these chips are older than my parents. And that. Is. Old.
They’re also 100% real semi-sweet chocolate, no artificial flavors, no preservatives, there’s not even any gluten in these babies. Which means that even my allergy-prone and gluten-free friends can eat them.
I also used the Carnation evaporated milk, which is another Nestle product that has been around for generations. It’s not just for fudge, either. I almost always have some on hand for things like cream soups and cocoa. You can get both these awesome products, like I did, at Walmart. It’s kind of my go-to place for stocking up on baking supplies.
Now, what to do with the rest of that fudge…!
Want more? Try these fudgey favorites!
- 1 batch Nestle's Famous Fudge *(recipe below)
- ½ cup butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2¼ cups flour
- ½ cup walnut pieces
- 1 cup chocolate chips
- Cream butter and sugars. Add eggs and vanilla and mix well.
- Add salt, baking soda, and flour, and mix well. Stir in nuts and chocolate chips.
- Cut prepared fudge into very small pieces. (about 100 pieces from a 9x9 or 8x8 pan.) *(see notes)
- Roll dough around a piece of fudge, and place on a baking sheet, leaving plenty of space for spreading. These should make a generous sized cookie.
- Bake at 350F for 12-15 minutes, until lightly browned on the edges. Let sit on the baking sheet to cool for 2-3 minutes, before removing to a cooling rack.
- 1½ cups sugar
- 5 oz (2/3 cup) evaporated milk
- 2 tablespoons butter
- ¼ teaspoon salt
- 2 cups mini marshmallows
- 9 oz. (1½ cups) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Line 8-inch-square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.