If you like cookies that are soft and chewy with bags of flavour and a crisp edge, these vanilla fudge cookies are for you.
These big, chewy biscuits are flavoured with vanilla and packed full of big chunks of fudge and white chocolate.
They are good. Really good.
Here's what to do to make these fudge and white choc chip cookies - it's a lovely easy recipe for kids to get stuck in with.
Ingredients
- 130 g (4.6 oz) margarine
- 60 g (2.1 oz) golden syrup
- 160 g (5.6 oz) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 100 g (3.5 oz) white chocolate chunks
- 50 g (1.8 oz) fudge pieces
Here's how to make these fudge and white choc chip cookies.
Instructions
Preheat the oven to 180C (160C fan-assisted, 350F).
In a large bowl, put the margarine, golden syrup and sugar.
Beat until fluffy.
Add the vanilla and egg.
Beat until well combined.
Fold in the flour and the baking powder.
Add the white chocolate and fudge pieces.
Stir through, then chill the dough for 15 minutes or until you can roll a piece into a ball in your hand.
Form the dough into 12 equally sized balls and place 2-3 inches apart on a baking paper-lined baking sheet.
Squash them down by about half to create fat discs.
Bake for 10-12 minutes until they just start to go golden at the very edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
Your vanilla fudge cookies will be very soft and slightly puffy when they first come out of the oven. Allow them to cool on the tray until they are firm enough to transfer to a wire cooling rack.
Do try these if you can. They are so, so yummy and really fun to make. What do you think?
Print vanilla fudge cookies recipe
Vanilla Fudge Cookies
Ingredients
- 130 g (4.6 oz) margarine
- 60 g (2.1 oz) golden syrup
- 160 g (5.6 oz) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 100 g (3.5 oz) white chocolate chunks
- 50 g (1.8 oz) fudge pieces
Instructions
- Preheat the oven to 180C (160C fan-assisted, 350F).
- In a large bowl, put the margarine, golden syrup and sugar. Beat until fluffy.
- Add the vanilla and egg. Beat until well combined.
- Fold in the flour and the baking powder.
- Add the white chocolate and fudge pieces. Stir through.
- Chill the dough for 15 minutes or until you can roll a piece into a ball in your hand.
- Form the dough into 12 equally sized balls and place 2-3 inches apart on a baking paper-lined baking sheet.
- Squash them down by about half to create fat discs.
- Bake for 10-12 minutes until they just start to go golden at the very edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
- They will be very soft and slightly puffy when they first come out of the oven. Allow them to cool on the tray until they are firm enough to transfer to a wire cooling rack.
Video
Notes
Nutrition
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otilia says
Hm..yummy! hope you had a nice Easter!
Stuart says
These look awesome. Definitely trying these this week :)
Cheers
Stu
Only Best For Baby says
These look delicious!
I entered my post for Roasted Root Vegetables with Feta but the image isn't working as I attached it from my phone. Would you mind removing my link and I'll add it again?
Many thanks, Lydia x
Emily Leary says
Done x
The Good Stuff says
perfect - I love a recipe that kids enjoy making and I like eating!
Happy Easter!