Fudgies II

Fudgies II

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"These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender."
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servings 193 cals
Serving size has been adjusted!

Original recipe yields 21 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
  2. Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
  3. Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
  4. Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.


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While I mostly disagree with the submitter's description of these cookies, as this recipe's first reviewer I'm happy to say I enjoyed them nonetheless. They have the sought after crispy edges w...

These are deceptively awesome. They taste like crunchy little brownies. Not super sweet,and tender. I dusted mine with powdered sugar, and it was fabulous with a cup of coffee.

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