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Salted fudge-filled cookies

Despite the rather decadent sounding name, these are actually my stock cookies that are kept in a jar until I want something sweet to have with a coffee!  They’re a little less rich and indulgent than my normal cookies, they’re the perfect size for dunking and keep their shape well.

I actually created them for a friend whose son can’t eat eggs, so this is a good egg free cookie recipe.

They’re a little fiddly at first, but once you’ve made them once or twice, you’ll find they’re absolutely the easiest cookies to knock up if you want a quick fix!  The fudge also creates this kind of perfect layer within the cookie (as you can see in the picture) and once cooled, retain their fudge like texture.

You can also get a little experimental if you like and try with different kinds of fudge (I’ve tried these with Bailey’s fudge and kept out the salt … they go great with Irish coffee!).

Ingredients

Method

Pre heat the oven to 180°C / 356°F (160°C / 320°F fan) and line two baking sheets with parchment.

Cream the butter and sugar together in a mixing bowl.

Add the golden syrup and combine.

Add the flour and cocoa and bring together into a stiff dough either with a spoon or your hands (see Tips below).

Separate into 12 balls and flatten each ball into a small disk between your hands.  Sprinkle a tiny amount of sea salt in the middle of each disk, followed by a square of fudge and then wrap the cookie dough around it, sealing it all together (a bit like if you were making a Chinese dumpling).

Smooth the dough around the fudge just to ensure there are no cracks and you have a relatively even ball shape.

Do this with all of the balls of dough, placing on your baking sheets, 6 to each sheet.  There’s not a great deal of spread so you only need a couple of centimetres between them.

Squish down slightly and bake for 12 minutes.

Remove to a wire rack and cool before eating.

Tips

I use disposable plastic gloves when bringing together the dough.