fudge cookies

Flourless fudge cookies made with avocado and chocolate.

Avocado Fudge Cookies

ripe avocado

cocoa powder

coconut

erythritol

tsp baking powder

liquid

tsp Pink Himalayan Salt

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.

Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.

Add the cocoa, coconut flakes and baking powder and combine once more.

Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.

Optionally, top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.&nbsp;

Allow to cool for five minutes prior to handling.&nbsp;

Best stored in a zip top bag in the fridge up to one week. Enjoy!

Everything you love about hot chocolate but as the best cookie, you’ll ever eat!

Fudgy Hot Chocolate Cookies with Marshmallow Filling

light brown sugar, packed

Xl egg

Xl egg yolk

chocolate extract

all-purpose flour

chocolate mix

dutch processed cocoa powder

baking powder

salt

butter, unsalted and melted

mini chocolate chips

marshmallow bits

marshmallows

Place the fresh regular marshmallows in the freezer.

Preheat the oven to 350 F and line a cookie sheet with parchment paper.

Add the egg, egg yolk, and brown sugar to a bowl. Beat until light and creamy. Add in the chocolate extract and mix until combined.

In another bowl, add the flour, hot chocolate mix, dutch processed cocoa powder, salt, and baking powder. Whisk to combine.

Add the dry ingredients into the egg mixture and mix until almost fully incorporated. If desired, you can use a mixer fitted with the paddle attachment to combine. Or, just use a spatula. Add in the melted butter, and mix to incorporate.

Add the chocolate chips and marshmallow bits in and using a spatula, mix to evenly incorporate.

Grab the frozen marshmallows from the freezer and slice them in half (if not already sliced). Using a large cookie scoop, scoop up about 3 tablespoons of cookie dough.

With damp hands, place the cookie dough into your hand and make an indent in the middle pressing the dough outwards.

Place half of a frozen marshmallow into the cookie well/indent and then form the rest of the dough around the marshmallow, closing it up. Repeat until all of the dough is used up.

Add the dough balls to the prepared baking sheet leaving 2&#8243; apart. Bake for 11-14 minutes or until the cookie is set but still slightly soft. They will firm up while cooling.

Allow the cookies to rest on the tray for at least 10 minutes before transferring them to a cooling rack. Cool completely before storing in an air-tight container.

What an amazing cookie. The way you laid that marshmellow in the middle is brilliant. It reminds me of how did the get the caramel in the Cadbury chocolate bar! Lol! I can only imagine how decadent these are! Well done!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1606772513/fowemt2nqcqdl0fbklmd.mp4

Everything you love about hot chocolate but as the best cookie, you’ll ever eat! Fudgy, decadent, and with a soft marshmallow filling!

These cookies are so simple to make and bake in 10 mins! They are even better than the subway ones and delicious with milk. Chewy, fudgy, soft and crunchy in every bite they are have the perfect balance of salt and sweet with the roasted macadamia nuts and white chocolate chunks.

White Chocolate Macadamia Nut Cookies (Copycat Subway Recipe)

butter

brown sugar

white sugar

tbsp vanilla extract

almond extract

eggs

all purpose flour

tbsp corn flour

tsp baking soda

tsp salt

macadamia nuts (dry roasted and chopped)

white chocolate chunks (chopped)

Flakey sea salt (for the top)

In a sauce pot brown the butter, take off the heat and allow to cool a little.

Preheat the oven to 180℃, line a baking tray with parchment paper and set aside.

In a large mixing bowl add the browned butter, brown sugar, white sugar, almond extract, vanilla extract and stir the mixture together vigorously until combined and smooth. Add the eggs and beat again until combined.

Add the flour, corn flour, baking powder, baking soda, salt, macadamia nuts, white chocolate and stir until combined - make sure there are no dry flour pockets.

Scoop the dough onto a baking tray leaving space between each ball and bake for 10 mins, they will still be soft if you press them but that is fine - they will finish cooking in the residual heat outside the oven.

Using a flat metal spatula transfer them to a wire rack to finish cooling before serving. Hit them with flakey sea salt while still warm.

Delicate flaky pastry meets fudgy filling.  A match made in heaven!  These gluten free fudge ribbons will become a staple on your Christmas cookie tray.  No one will know they&#039;re gluten free either ;)

Gluten Free Fudge Ribbons

(226 g) butter, softened

oz block (226 g) cream cheese, softened

(280 g) Kim's gluten free flour blend

oz (348 g) semi-sweet chocolate chips

(396 g) sweetened condensed milk

(125 g) finely chopped pecans

coffee

sugar

In a large bowl, cream the butter and cream cheese together until light and fluffy.  

Turn the speed down to low and slowly add flour.  Mix just until completely combined.

Knead the dough on a lightly floured surface for a few minutes until smooth.  Divide it in half and wrap each in plastic wrap.  

Refrigerate for 1-2 hours.

Melt the chocolate chips with the sweetened condensed milk and instant coffee granules, if using, over low heat until smooth.  Add the chopped pecans and cool slightly.

Roll out one portion of dough at a time on a well-floured surface into a rectangle about ¼-inch thick.

Divide the filling in half.  Drop spoonfuls of the fudge filling all over the dough and sprinkle it with powdered sugar.  Press the fudge as best you can to spread it all along the dough.  It won&#039;t be perfect, which is normal.  Roll the dough with the fudge filling up like you&#039;d roll a jelly roll or cinnamon rolls.  The dough may crack along the outside, which is also normal.  Once completely rolled up, wrap it in plastic wrap and refrigerate.  Do the same with the other half of the dough and filling.

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Avocado Fudge Cookies

Fudgy Hot Chocolate Cookies with Ma...

White Chocolate Macadamia Nut Cooki...

Gluten Free Fudge Ribbons

Top 4 fudge cookies recipes from across the web

The most viewed fudge cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Fudge Cookies

Fudgy Hot Chocolate Cookies with Ma...

White Chocolate Macadamia Nut Cooki...

Gluten Free Fudge Ribbons

The most viewed fudge cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine