Fudge Center Cookies

Mine cracked more than I think should be usual, but that might be because my brown sugar was kind of hard and lumpy. I think for the fudge it would work to substitute coconut oil to make it healthier and of course you can sub butter for the margarine. You can probably use any cookie recipe you would like and fill it with fudge. Please note that it does take a while for the fudge to set. Mine took a few hours. One of my siblings was so desperate for the fudge to set, he stuck it in the freezer. He doesn't recommend it, or maybe it just needed to cool down. They are said to freeze well, I personally don't have any experience with freezing them. They didn't last that long or make enough to freeze them.

Fudge Center Cookies: 

14 Tbsp margarine usually 2 sticks

2 tsp vanilla

3.5 oz melted baking chocolate

1 C brown sugar

2 Tbsp orange juice-maybe use lemon juice

3 C flour

Cream together the margarine and sugar. add the rest of the ing. and mix well to form a dough. 

Roll into small balls and press down on the tray using your thumb (to make an indent) 

Bake at 350F for about 15mins (until they can easily be picked off the tray) As soon as they come out the oven, using either your thumb or the back of a teaspoon measurer, indent the middle of the cookie again (to make a proper indent for the filing) 

In a pan melt the following: 

5.25 oz baking chocolate 

1tbsp honey/corn syrup 

1.5 tbsp margarine 

1tbsp vanilla 

1tbsp water. 

Melt until smooth. 

Spoon the filling into the center of the cookies (about 1 teaspoon in each cookie, or less) 

Enjoy!!! 

Recipe in Grams:

200gram Margarine 

2tsp Vanilla 

100 gram Melted Chocolate (baking) 

1 cup brown sugar 

2tbsp orange juice 

3 cup flour 

Cream together the margarine and sugar. add the rest of the ing. and mix well to form a dough. 

Roll into small balls and press down on the tray using your thumb (to make an indent) 

Bake at 350F for about 15mins (until they can easily be picked off the tray) As soon as they come out the oven, using either your thumb or the back of a teaspoon measurer, indent the middle of the cookie again (to make a proper indent for the filing) 

In a pan melt the following: 

150grams baking chocolate 

1tbsp honey/corn syrup 

1.5 tbsp margarine 

1tbsp vanilla 

1tbsp water. 

Melt until smooth. 

Spoon the filling into the centre of the cookies (about 1 teaspoon in each cookie, or less) 

Enjoy!!! 

They freeze really well by the way and taste great frozen too.
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*Please note that I have no experience with freezing them and do not know the original source of this recipe.