Italian Fudge-Filled Cookies

Total Time:
6 hr 15 min
Prep:
40 min
Inactive:
5 hr
Cook:
35 min

Yield:
12 cookies
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.

Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.

Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    31 Reviews
    4 31
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    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.
    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.
    My family loves the fudge filling. It has become one of my Christmas favorites.
    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.
    this is a great recipe everyone in my family loved it.
    this recipe took patience but was well worth it.
    these are horrrible
    Not overly sweet....like some fudge filled brownies.....really a treat...
    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.
    I MADE THESE TODAY AND THEY TURNED OUT GREAT. I READ THE REVIEWS ON THIS RECIPE AND DECIDED THAT BECAUSE THE DOUGH DID SEEM STICKY, TO ADD MORE FLOUR. IT WORKED GREAT. THEY WERE NOT BISCUIT LIKE. I ALSO USED A BIT LESS BAKING POWDER. I USED FOIL COATED WITH A SPRAY OF PAM AND THAT WORKED FINE ALSO. I THINK THE KEY TO THIS RECIPE IS THAT YOU SHOULD COOK THEM A LITTLE LONGER THAN STATED AND USE LESS BAKING POWDER. ANYWAY, THEY ARE REALLY GOOD.
    After watching the program which these cookies were presented, I thought it would be wonderful to make and give as gifts for Christmas.
     
    The directions are very poor! Had I not watched the program, I wouldn't have known to melt the chocolate chips, bakers chocolate and canned milk to make the filling. I altered the ingredients, because a few in my family are alergic to nuts. So I didn't use walnuts. I used a 1.5lb pkg of chocolate chips and 2-14oz cans of the sweetened condensed milk. This made the filling very thick and rich..wonderful! I made two batches. In one I added two teaspoons of peppermint extract, once the chocolate was melted.
     
    The cookie dough was very, very sticky. I ended up using an extra cup of flour, which helped. I also floured the wax paper prior to rolling it out.
     
    I put a sheet of wax paper in the pan, after spraying it with Pam. It didn't cover the sides of the pan, but it did extend out the ends of the pan. This made it extremely easy to get the cookies out!
     

     
    After playing with it a bit, this recipe turned out very good!
    By reading other reviews, it appears as though I am the only one who did not melt the fudge mixture prior to baking! I have baked fudge for many years, but I thought something magical might happen "en croute"!!
     
    Now I thought the dough looked too sticky also so I simply added enough flour a bit at a time till it was about the consistancy of spritz dough. Now I drew the outline of the pan on the top sheet of waxed paper with a magic marker, then slightly spread the dough in the middle of this outline. I then placed the the other sheet of waxed paper on top and worked it with my hands till it came to the edge of the marks. I suppose because of the added flour, the wax paper did "peel" right away. Good Luck.
    I read all of the reviews to get a good idea of how to circumvent the sticky dough. I tried everything...greased the wax paper, chill the dough etc. The dough is just plain sticky. I ended up padding the top and bottom layer by hand.
     

     
    The dough is more like a cake than a cookie. I don't think this recipe is accurate.
    I followed the advice of previous reviewers in order to avoid the sticky dough problem. I used about 1/3 cup milk in dough, chilled dough before rolling, sprayed wax paper with cooking spray before rolling, and chilled the rolled sheets before peeling the wax paper off the dough. For the filling, I used dark chocolate chips, skipped the nuts, and combined all ingredients over low heat until they were combined. When baked, the cookie dough is more like a biscuit than a cookie, but I thought this was a nice contrast to the super-sweet fudge filling. These cookies were extremely rich, so I cut them into small sqaures (almost 3 dozen). Overall, a pretty easy recipe with tasty results!
    My family has been making these cookies for many many years. We do have a slight variation in how they are put together though.Once the dough is prepared you shape it into a ball and cut it into four pieces.Then you roll each piece out into either a rectangle or oval shape. Spread some of the chocolate filling on top and then roll the dough up jelly-roll style. Repeat with the other three pieces. Transfer each piece onto a cookie sheet and bake for 20 min. The cookies will expand in the oven.Let them cool for several hours and then sprinkle the tops with powdered sugar and cut.
     
    Some other tips for these cookies:
     
    1.You absolutely must melt the condensed milk and chocolate together. After they are melted add the nuts and vanilla (when you take it off the heat).You do not need to add the butter.
     
    2. The chocolate mixture must cool down before you try to spread it on the dough.
     
    3.Non fat condensed milk tastes just as good in this recipe as the full fat stuff.
     
    4.Expect to need to add extra flour to get the dough to be the right consistency for rolling (for either variation of the recipe).
    it good
    Hi these cookies are great i've never tried anything like it before!
    Very tasty cookies....I learned from others mistakes when I made mine; 
    1. When making the dough, only use about a ? cup of milk and not the ? cup. The ? cup makes the dough too sticky. 
    2. Melt all of the filling ingredients using a very low heat. This makes the filling very easy to spread over the dough. 
    3. Lightly spray both sheets of the wax paper with vegetable spray. This makes the transfer of the chilled dough to the pan a breeze. 
    4. Chill the dough before rolling. I chilled mine in stainless steel bowl. 
     
    Good luck!
    This is definitely a keeper in my recipe book. Some suggestions to those who use this recipe, for the fudge portion use 1-12oz bag of Ghirardelli Double Chocolate Chips (melted) and 1-14oz can of condensed milk instead of what is suggested (include the butter, vanilla & nuts)...the end result is a thicker, richer chocolate center.
    fudge
    I followed the recipe to the letter and the outcome was good. But, I think that next time I will melt the chocolate chips with the condensed milk. I am sure that will make the fudge creamier. I found the dough really sticky to work with. I might put it in the fridge for a bit before rolling out. Other than that the cookies were very tasty.
    I was given the honor of tasting these cookies that one of the sisters made herself. She brought some to our job. I have to say...I have been anticipating this show for weeks since I tasted the cookies. They were absolutly delicious. I cant wait to try the recipe.
    I made these cookies last night and you are all right about the directions they are not clear! If I had not watched the show on these cookies I would not have know that you are to melt all the filling together. I did melt all the filling together in a dutch oven pan I melted it just to were it was slightly warm. I made a double recipe of this cookie. And yes my dough was very sticky however I did not think to refrigerate it. I instead add more flour but I put the flour on the dough after I divided it so it was not really mixed in with the dough. I put one half in a stone 9x13 pan and the other in a air pan there was not much of difference other then the filling being thicker in the stone pan. I how ever could not get the diamond effect as they did on the show does anyone know how to do this? I cut mine into squares instead and then after tasting them I cut them into smaller squares as they are quite rich. My request to Foodnet Work is to please add a little clarity to this recipe and add a photo of the cookie also.
    I was very excited to make these cookies/bars. I really liked the diamond shape.
     

     
    (First let me say that I only saw the very tail end of the on air presentation so I didn't see these being make.)
     

     
    My problem came with the dough and all the wax paper. First the dough was sticky. I hesitated to add flour as that would change the recipe so I chilled the dough.
     

     
    Even so, I lost a large amount of product that stuck to the wax paper. I tried parchment paper with no better results. The second time I made these cookies, I simply spread half the chilled dough into the bottom of my greased pan with my fingers. It worked GREAT!
     

     
    As for the filling, is the butter supposed to be melted with the chocolate?? That makes sense, but since it wasn't stated, I hesitated again to do anything that would cause my attempt to vary from the original intention. Since a can of condensed milk does not measuere 1 cup, I found that wasteful. Again, after following the directions to the letter my first batch, on my second attempt, I just used the complete cans, and it was fine.
     

     
    As far as the top layer, it certainly does need to be rolled between wax paper, but I chilled the finished shape until the wax paper came off the dough as well as possible. I also learned quickly to use the tips from the rolling shape to fill in the corners of the rectangular pan.
     

     
    Those are just suggestion as to how I made it easier for me. I just thought I would mention the walls I ran up against in case it helps any others. It also occurred to me that things like chilling the dough and melting the butter might be part of the process for the original baker and have just been left off due to an oversight.
     

     
    The final product is absolutely fantastic. That shape makes it unique. The taste speaks for iteself. Every single person that tried them asked for the recipe!! You can't beat that!! and for the record: I always print it with Food Network and Connie Terry on the page. That seems only fair!
    The recipe says this makes 12 cookies. This recipe made an entire 10 x 13 pan of what I would call bar cookies. Although the filling was delicious, we were not pleased with the cookie layers, they were more biscuit-like than cookie. I agree with the other reviewers that the dough must be chilled before rolling out but considering the effort, I would not make these again.
    Wonderful cookies. However you must melt the chocolates with the condensed milk before adding in the rest of the filling ingredients. Another thing: the dough needs to be chilled for a while before rolling it out.
    THOUGHT THESE WOULD BE A PAIN TO MAKE BUT VERY EASY AND GOOD.
    I agree with other reviews on the dough. It is very sticky and hard to work with. I will try to use a little more flour or less milk next time. I will be making it again soon. Very good!
    These turned out nicely despite the unclear directions. I didn't melt the chocolate chips, as I couldn't exactly remember that segment of the show. Next time I may try and melt the chips first and then add the remaining filling ingredients. The only substitution I made was replacing butter for the shortening. I also think that maybe just a 1/4 of milk would do for the dough. Before adding the flour, my dough mixture looked as though it was curdled. But I pressed on and the dough came together. However, the dough was VERY soft and had to be refrigerated before I could attempt to roll between waxed paper. I also had to refrigerate each time so that I could peel the waxed paper off the top of each piece of dough. Despite all my comments, there turned out nicely and the quantity depends on how small or large you cut your cookies. I will make these again.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Throwdown Gingerbread Cookies

    Recipe courtesy of Bobby Flay