Fudge Blossoms
Indulge in the irresistible decadence of Fudge Blossoms, a dessert that combines the rich flavors of chocolate with the perfect blend of chewy and creamy textures. These thumbprint-style cookies feature a velvety cocoa-infused dough baked to perfection, each one cradling a luscious pool of homemade fudge filling. Made with pantry staples like unsalted butter, brown sugar, and semi-sweet chocolate chips, this recipe is as easy as it is impressive. With a quick bake time of just 10 minutes and a melt-in-your-mouth fudge topping crafted from heavy cream and chocolate, these cookies are the ultimate treat for chocolate lovers. Whether you’re preparing for a holiday gathering or craving an everyday indulgence, Fudge Blossoms are sure to wow your taste buds and dazzle on any dessert table.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the egg and vanilla extract, blending until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Add the milk to help the dough come together, if needed.
Scoop 1-tablespoon-sized balls of dough and roll them into smooth balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie dough ball.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. The cookies will still be soft in the center but will firm up as they cool.
While the cookies bake, prepare the fudge filling by heating the semi-sweet chocolate chips and heavy cream in a small saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth.
Allow the baked cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies have cooled, spoon or pipe the warm fudge filling into the indentations of each cookie.
Let the fudge set at room temperature for about 15-20 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 20.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
