These are another perfect cookie for your Christmas cookie exchanges. Chocolatey goodness and just plain happiness in every bite.
These will store well in an airtight container and will last several weeks. I am unsure of the origin, the recipe is listed as one of my Mom’s recipes. I’m not sure if she adapted a recipe, made it up, or if she got it from somewhere. My guess is that it was a common cookie at the time.
Fudge Cookies (no bake)
Print recipe
| Serves | 24 |
| By author | Dish Ditty via Cherri |
These are another perfect cookie for your Christmas cookie exchanges. Chocolatey goodness and just plain happiness in every bite.
Ingredients
- 2 cups Sugar
- 4 tablespoons Cocoa Powder (unsweetened)
- 1 cup Milk
- 20 Marshamllows (cut up (about 200 mini or 1.5-2 cups))
- 2 teaspoons Vanilla
- 2 tablespoons Butter
- 3 1/2 cups Graham Cracker Crumbs
Special Equipment Needed
- Candy Thermometer
Note
These will store well in an airtight container and will last several weeks.
Directions
| Step 1 | |
| In medium size pot, combine the sugar, cocoa and milk together. Cook on medium heat until your candy thermometer reaches the 'soft ball' temperature. | |
| Step 2 | |
| Remove from heat and add the marshmallows, vanilla and butter. Using a high-heat safe whisk, beat until the marshmallows dissolve. | |
| Step 3 | |
| Remove from heat and mix in the graham cracker crumbs. | |
| Step 4 | |
| Drop on waxed paper or parchment paper to cool. If you want to have sprinkles, you will need to be quick and have someone sprinkle them as you drop them as once they are cool, the sprinkles will no longer stick. | |
vanilla measure should be 2 teaspoons not 2 tablespoons.