Swedish Fudge Cookies Recipe

By
The Serious Eats Team
The Serious Eats Team
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Updated October 15, 2018
Robyn Lee

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.

Recipe Details

Swedish Fudge Cookies Recipe

Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

  • For the Dough:
  • 1 egg
  • 1 1/4 Cup Granulated 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
  • Filling
  • 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

Directions

  1. Preheat oven to 375 F

  2. Beat egg and sugar together until light. Add butter.

  3. Blend oatmeal and baking powder together.

  4. With a rubber spatula, blend together all ingredients.

  5. Drop by tablespoons into muffin or cupcake forms in a tin, or by teaspoons into mini muffin tins.

  6. Bake for approximately 8 minutes, dough will be a light gold color, do not allow to brown

  7. 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.

  8. Filling:

  9. Put all ingredients into a heavy bottomed saucepan.

  10. Bring mixture to a boil and let thicken, stirring frequently to prevent burning.

  11. Pour filling by spoonfuls into shells, and let cool and harden.

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