You've probably heard of these kind of cookies before - chewy, chocolately goodness with powdered sugar crackly topping. That these are named Kris Kringle fudge cookies only adds to their deliciousness, and beckons for you to make them around the Christmas season! So, naturally, when I saw them on Jennifer's blog, I had to make them for the December reveal of the Secret Recipe Club.
These are SUPER easy to make, and will disappear almost as fast you can make them. You don't even need a mixer. A good, sturdy wooden spoon and some strong biceps will do the trick.
In a large bowl, combine the melted butter and cocoa
and stir to combine. Add 1/2 cup flour,
sugar, eggs and vanilla,
baking soda and salt, and beat until well blended. Stir in the remaining flour.
If you're using pecans, stir them in, then cover the bowl (I liked using my large measuring cup that has a cover!) and refrigerate for at least three hours.
Line a cookie sheet with parchment paper, and place about 1/2 cup of powdered sugar in a small bowl. Remove the cookie batter from the fridge. Scoop out the dough using a teaspoon
and roll into a ball between your hands. (You'll need to work fast cause the chocolate will "melt"!) Drop the cookie ball into the powdered sugar bowl
and roll around to coat all sides.
Place the dough balls on the paper-lined cookie sheets, about 3 inches apart.
(These cookies really spread, so do leave adequate space!)
Bake for 10-12 minutes, then remove from the pan to a wire rack to cool completely.
Thanks, Jennifer, for a great recipe to add to my Christmas collection!
One year ago: Cranberry Apple Coffee Cake
Two years ago: Chocolate Coconut Neopolitans
Find more great ideas at Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), A Little Birdie Told Me, Tasty Tuesday (#3), Crazy Sweet Tuesday.
Kris Kringle Fudge Cookies
1/2 cup cocoa
1/4 cup butter, melted
1 cup flour, divided
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped pecans, optional
1/2 cup powdered sugar
Stir cocoa into butter in large bowl. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.
Line cookie sheets with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.
Bake at 350 for 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes 2-1/2 dozen cookies.
You've probably heard of these kind of cookies before - chewy, chocolately goodness with powdered sugar crackly topping. That these are named Kris Kringle fudge cookies only adds to their deliciousness, and beckons for you to make them around the Christmas season! So, naturally, when I saw them on Jennifer's blog, I had to make them for the December reveal of the Secret Recipe Club.
These are SUPER easy to make, and will disappear almost as fast you can make them. You don't even need a mixer. A good, sturdy wooden spoon and some strong biceps will do the trick.
In a large bowl, combine the melted butter and cocoa
and stir to combine. Add 1/2 cup flour,
sugar, eggs and vanilla,
baking soda and salt, and beat until well blended. Stir in the remaining flour.
If you're using pecans, stir them in, then cover the bowl (I liked using my large measuring cup that has a cover!) and refrigerate for at least three hours.
Line a cookie sheet with parchment paper, and place about 1/2 cup of powdered sugar in a small bowl. Remove the cookie batter from the fridge. Scoop out the dough using a teaspoon
and roll into a ball between your hands. (You'll need to work fast cause the chocolate will "melt"!) Drop the cookie ball into the powdered sugar bowl
and roll around to coat all sides.
Place the dough balls on the paper-lined cookie sheets, about 3 inches apart.
(These cookies really spread, so do leave adequate space!)
Bake for 10-12 minutes, then remove from the pan to a wire rack to cool completely.
Thanks, Jennifer, for a great recipe to add to my Christmas collection!
One year ago: Cranberry Apple Coffee Cake
Two years ago: Chocolate Coconut Neopolitans
Find more great ideas at Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), A Little Birdie Told Me, Tasty Tuesday (#3), Crazy Sweet Tuesday.
Kris Kringle Fudge Cookies
1/2 cup cocoa
1/4 cup butter, melted
1 cup flour, divided
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped pecans, optional
1/2 cup powdered sugar
Stir cocoa into butter in large bowl. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.
Line cookie sheets with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.
Bake at 350 for 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes 2-1/2 dozen cookies.
No comments:
Post a Comment