Do you have something that just tastes like Christmas to you? These cookies are that to me. That’s probably because 1. my mom and I have been making them for as long as I can remember and 2. I only make them at Christmas. So I guess you could say these are a signature Christmas cookie?
The fudge cookie is a recipe my aunt gave my mom over 30 years ago and is truly unique. The texture is a cross between a brownie and fudge (hence fudge cookie!). I’ve never seen another recipe like it. They are great on their own, but the peppermint buttercream makes them so festive and special. I hope you love them as much as we do!
Fudge Cookies:
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon butter
- 1 cup flour
- 1 14 oz. can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper, set aside.
In a microwave safe bowl, melt chocolate chips and butter together microwaving in 30 second intervals. Once melted stir in remaining ingredients until smooth.
Using a cookie scoop, scoop onto prepared cookie sheets. Bake for 9-11 minutes, until the cookies are set around the edges but slightly soft in the middle. Let cool on a wire rack.
Peppermint Buttercream:
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 2-3 tablespoons milk
- 1/4 – 1/2 teaspoon peppermint extract
- Pinch of salt
- 3 large or 10 small candy canes, crushed
In an electric mixer, blend butter and powdered sugar on low so the sugar doesn’t go flying. Blend for about 30 seconds. Add milk, peppermint extract, and salt (start with 2 tablespoons milk and 1/4 teaspoon peppermint extract and add more as needed), blend on low and then turn mixer up to medium and blend for about 2 minutes or until smooth and fluffy. Taste and add more milk and peppermint extract as needed for taste and texture.
Assembly:
Once the cookies are cool, use an offset spatula to frost the cookies. Top with crushed candy canes and enjoy!
Makes about 24 cookies.
