Fudge-Topped Orange Cookies Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter (no substitutes), 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 mixing bowl, cream butter and sugar. Beat in the egg, egg yolks, orange peel and extract. Combine the flour, ginger and baking soda; gradually add to creamed mixture.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 300° for 21-23 minutes or until golden brown. Remove to wire racks to cool.
In a 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

Nutritional Facts

2 each: 458 calories, 19g fat (12g saturated fat), 91mg cholesterol, 241mg sodium, 69g carbohydrate (48g sugars, 1g fiber), 4g protein.

  • 3/4 cup butter (no substitutes), 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
  1. In a mixing bowl, cream butter and sugar. Beat in the egg, egg yolks, orange peel and extract. Combine the flour, ginger and baking soda; gradually add to creamed mixture.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 300° for 21-23 minutes or until golden brown. Remove to wire racks to cool.
  3. In a 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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