The other week as I was browsing the cooking aisle (as you do) of the supermarket a packet of mini fudge pieces caught my eye. I grabbed a packed and new exactly what I was going to make with them, these cookies.
The little fudge pieces turned a basic cookie recipe into something extraordinary that didn’t last long in the cookie jar.
Next I would like to try them in a brownie recipe, how good would that be?
125gm Butter, cubed
3/4 Cup Brown Sugar
1 Tsp Vanilla Essence
1 Cup Self Raising Flour
1 Cup Plain Flour
1 Tsp Baking Powder
3/4 Packet Fudge Chunks
LET’S PUT IT ALL TOGETHER
1. In a medium microwave safe bowl, place the butter and then place in the microwave on medium high for 45 seconds on until the butter is melted (every microwave is different so check at 20 second intervals).
2. Add the brown sugar to the melted butter and mix well.
3. In a separate bowl whisk the egg a little with a hand whisk and then whisk into the butter and sugar mix. Add the vanilla essence and mix well. It will look like caramel.
4. Add the flours, baking powder and stir to combine. Fold through the fudge chunks.
5. Roll into balls and place on a lined baking tray. Repeat until all the dough is used. Press down a little and top with the extra fudge chunks. Bake in a 180 degree Celsius oven for 12-15 minutes or until lightly golden. Cool on a wire rack.
Pantry: Store in an airtight container for up to 7 days
Freezer Uncooked: Freeze the raw cookie dough balls on the tray and then transfer to a zip lock bag. When ready to bake place the frozen balls onto a lined baking tray and cook as per step 5. The raw cookie dough can be stored for up to 3 months in the freezer.
Freezer Cooked: Once cooled place into zip lock bags or air tight containers and freezer for up to 3 months. Remove from the freezer and place in the lunchbox or leave out to defrost for a little before eating.