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Fudge-Topped Orange Cookies

 Fudge-Topped Orange Cookies
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
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 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
  • TOPPING:
  • 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

Directions

  • 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.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 300° for 20-22 minutes or until golden brown.

2 of 2

Fudge-Topped Orange Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool.
  • 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.
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.