Simple, sweet and absolutely delicious- this recipe for pecan fudge Christmas cookies will be one you want to make again and again.
Fudge Cookie Goodness
I first discovered this recipe years ago and used to make these every year for the holidays. They were always requested by the kids- big and little- and always disappear quickly.
I customized the original recipe a bit- I also rolled the balls of cookie in the pecans for even more yum. And there are a couple more ways to make them your favorite way- you can use any kind of Hershey’s kiss or Hug – I love them with both white chocolate wrapped Hugs or a big mouthful of melted chocolate kisses too. And I have even tried them with peppermint kisses and caramel filled kisses and they are so good too. So just go with your favorite.
As well, you can drizzle the tops with white chocolate or just leave as is for a little less sweetness- I showed 3 different ways in the cookies I just made for Thanksgiving- rolled in nuts, regular and drizzled with white chocolate- just go with the one that speaks to you.
Fudge Candy Filled Cookies
Ingredients
- 1 12oz package Semi- Sweet Chocolate Chips
- 1/4 cup Butter or margarine
- 1 14oz can Sweetened Condensed Milk
- 1 tsp Vanilla extract
- 1 cup chopped pecans
- 2 Cups flour
- 60 chocolate candies Hershey's Milk Chocolate Kisses or Hugs
- 2 oz White Chocolate
- 1 tsp oil
- 1 cup Optional – chopped pecans (for rolling)
Instructions
- Heat oven to 350°F -combine chocolate chips and margarine in saucepan and cook while stirring continuously over very low heat until chips are melted and smooth. Note- the mixture will be stiff. Add condensed milk and mix well. In large bowl, combine the flour, 1/2 cups of nuts, melted chocolate mixture and vanilla extract and mix well. Shape 1 tablespoon dough around each milk chocolate kiss covering completely. Place 1 inch apart on baking paper lined or ungreased cookie sheets.
- Bake at 350°F. for 6 to 8 minutes- being careful not to overtake. The cookies will be soft and appear shiny and will become firm as they cool. Remove from cookie sheets and cool 15 minutes.
- While the cookies cool- combine baking bar and shortening in saucepan and stir over low heat until melted and smooth. Drizzle over cooled cookies.
These cookies are must makes every year during the holidays- and if bringing to a cookie exchange or party- they are so easy to place inside little wrappers or inside small bits of cellophane or something pretty for a festive touch. And a tip? Enjoy when they are just cooled and warm yet- the BEST!
Shop the look | Ingredients
Silver Platter (similar)| Red/White Apron | Chocolate Chips | White Chocolate | Sweetened Condensed Milk | Vanilla Extract | Parchment Baking Paper | Chopped Pecans | Sliced Oranges
Don’t miss what my friends are sharing today too-
Peppermint Bark Pretzels by Ella Claire & Co. | Pecan Fudge Christmas Cookies by French Country Cottage | Dairy-Free Gingerbread Fudge by Zevy Joy
Peanut Brittle by Freutcake | Almond Swiss Roll by Inspired by Charm | 6 Minute Sea Salted Caramels by Handmade Farmhouse
Leah Bergman says
Oh my goodness, yum! these look and sound incredible.
KF says
How much flour?
Courtney says
2 cups of flour.
Michelle says
Hi Courtney! I wl definitely be making this recipe FOR my FAMILY. The Natural Christmas blog you had shown a couple mini trees that I loved. Which Balsam Hill mini tree was not the baby Sanibel spruce but what??…..you showed it displayed in a crate along with the blue and lemon tree in the back drop…..
Courtney says
Hi Michelle, that is a Balsam Hill Baby Nordmann tree. I have the smaller one in the kitchen currently. You can find both sizes here: https://bit.ly/3E7C9Wr
Michelle says
Thank you so much COURTNEY! 🙂 My future wish is to use it on our kitchen island. I like how you hang orange slices on THEM. And then plate of cookies and it’s perfection!
Aussie Jo says
They look and sound so nice
Diane says
Hi CoUrTney, these look delicious! Have you made them with butter? The iNgredients list calls for butter, but the directions say margarine. I’m hoping they’ll turn out okay with butter. Thank you…can’t wait to try!
Courtney says
Hi Diane! I used butter- the original recipe may use margarine but I did use a stick of butter and it worked well!
Diane says
Thank you!