Italian Fudge-Filled Cookies

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I read the reviews for this recipe before trying it, so I did cut back on the milk to 1/3 cup. I didn't have a problem with the dough being too sticky, but I did find that there was too much fudge! The taste was very good, but it had too much chocolate. I will be trying them again, but will cut back on the chocolate.

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I hesitated in how many stars to give, because the cookies were a hit w/my family, but I followed some of the advice of the reviewers plus my own creativity to get the results that the original was missing. I reduced the milk to about 1/4 (or less cup adding 1/4 cup creamy peanut butter for the crust. I also reduced the baking powder to 2 tsp as recommended and mixed until pie dough consistency, refrigerating to chill before rolling out. In the filling, I substituted 2 tbs cocoa powder for the unsweetened melted chocolate and added 1 heaping teaspoon instant coffee. The coffee really enhanced the chocolate flavor and the peanut butter in the crust was a good combo. I may try adding chopped, salted peanuts pressed in the top dough next time around. Overall, a good recipe! One that I will do again.

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This is mouth wateringly rich, and addictive. There are lots of good chocolate cookies in this world, but this one is great...It's a real dessert cookie.

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My family loves the fudge filling. It has become one of my Christmas favorites.

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Excellent cookie if you watched the special and remembered to melt the filling together, otherwise you'll have a big mess on your hands. The dough needs chilling and I concur with another reviewer who said to use 1 bag of Ghirardelli bittersweet chips and 1 can of sweetened condensed milk. I also deleted the butter and the unsweetened chocoalte and added a few more chips. Finally I added a bit of strong coffee and the filling was delicious. Re: the dough, it's really, really sticky. I dropped the milk to 1/3 cup and refrigerated before trying to roll it out. I only rolled out the top portion and just pressed the bottom portion down into the 9x13 pan with my hands and the bottom of a glass. Why make more work for yourself! Overall an excellent cookie, but the recipe definitely could use some work.

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this is a great recipe everyone in my family loved it.

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this recipe took patience but was well worth it.

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these are horrrible

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Not overly sweet....like some fudge filled brownies.....really a treat...

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this dough is not stickier than any other frola-type dough.It's very similar to the crostatta dough texture,just don't overwork it,roll it fairly quickly and you'll find no need to alter the recipe quantities,make sure to flour generously the wax paper before you roll it.It's very easy and it will not dissapoint you.