Swapped by Jill Astmann. Adapted from Nina's Kolakakor.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
Swedish Fudge Cookies
About This Recipe
- For the Dough:
- 1 egg
- 1 1/4 Cup Granualted Sugar
- 1 1/4 Cup Oatmeal
- 2 Cup plus 1 1/2 Tbs Flour
- 4 tsp Baking Powder
- 300g or 2 2/3 sticks Unsalted Butter, Melted
- 150g, or 1 1/3 sticks of unsalted butter
- 6 Tbsp Heavy Cream
- 2 Tbsp Cocoa Powder
- 1 1/4 C Granulated Sugar
- 1 Tbsp Flour
Preheat oven to 375 F
Beat egg and sugar together until light. Add butter.
Blend oatmeal and baking powder together.
With a rubber spatula, blend together all ingredients.
Drop by tablespoons into muffin or cupcake forms in a tin, or by teaspoons into mini muffin tins.
Bake for approximately 8 minutes, dough will be a light gold color, do not allow to brown
Remove from oven and let the middles sink and cool. You can help this along with your finger or the handle of a wooden spoon. You're creating a cup for the fudge.
Put all ingredients into a heavy bottomed saucepan.
Bring mixture to a boil and let thicken, stirring frequently to prevent burning.
Pour filling by spoonfuls into shells, and let cool and harden.