Fudge-Topped Orange Cookies Recipe

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Cookies and fudge are two classic sweets around the holidays, so one day I decided to combine them. The chocolate marshmallow topping forks well on a variety of cookies. —Lisa Evans, Rileyville, Virginia
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 egg yolks
  • 2 teaspoons grated orange peel
  • 1-1/2 teaspoons orange extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1 jar (7 ounces) marshmallow creme
  • 3/4 cup sugar
  • 1/3 cup evaporated milk
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (2 each) equals 458 calories, 19 g fat (12 g saturated fat), 91 mg cholesterol, 241 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, egg yolks, orange peel and extract. Combine the flour, ginger and baking soda; gradually add to creamed mixture and mix well.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 300° for 20-22 minutes or until golden brown. Remove to wire racks to cool.
  3. In a large saucepan, combine the marshmallow creme, sugar, milk, butter and salt. Bring to a rolling boil over medium heat; boil for 5 minutes, stirring constantly. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Spread over tops of cookies. Yield: 2 dozen.
Originally published as Fudge-Topped Orange Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p88

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