Walnut Cookies with Fudge
Bake these walnut cookies with melted fudge inside. Crunchy, nutty and sweet, with a soft caramel centre that makes them impossible to resist.
Ingredients
- 2⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks butter room temperature
- ¾ cup light brown sugar
- ¼ cup sugar
- 1 egg size L
- 1 teaspoon vanilla extract
- 1⅓ cup walnuts toasted, chopped
- 5 oz. fudge
- 25 walnuts halves for decoration
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 355 °F.
- Mix flour, baking soda and salt in a bowl.2⅓ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a second bowl, beat butter with the two sugars for 2–3 minutes until airy.2 sticks butter, ¾ cup light brown sugar, ¼ cup sugar
- Add the egg and vanilla extract and mix again for 2–3 minutes.1 egg, 1 teaspoon vanilla extract
- Add the flour mixture and mix into a smooth batter.
- Stir walnuts and fudge pieces through the dough with a spoon.1⅓ cup walnuts, 5 oz. fudge
- Use two spoons to place mounds of dough on a lined baking sheet, leaving space between them.
- Press a walnut half on top of each mound.25 walnuts
- Bake for 15 minutes, until golden.
- Leave on the baking tray for 5 minutes, then cool completely on a wire rack.
NOTES
1. Can I use caramel candies instead of fudge?
Yes, cut them into small pieces. Make sure they are soft caramels so they melt nicely.
2. Do I need to toast the walnuts?
You don’t have to, but toasting adds a lot of flavor. It is worth the extra few minutes.
3. My cookies spread too much. Why?
Your butter may have been too soft. Chill the dough briefly before baking next time.
4. Storage
- Room temperature: Keep in an airtight tin for up to 4 days.
- Freezer (baked): Freeze for up to 1 month; thaw at room temperature.
- Dough: Freeze in scoops on a tray, then bag and bake from frozen.
Nutrition
Calories: 222kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 0.1mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
