Chocolate Chip Holiday Cookie Fudge Recipe 465

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes.
• Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan.
• In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat.
• Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles.
• Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes. Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan. In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat. Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles. Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.

Steps:

• Make cookies as directed on pouch; cool completely.
• In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 60 to 90 seconds, stirring every 30 seconds, until chips can be stirred smooth. Take half of the cookies, and carefully dip each cookie halfway into melted chips; wipe off excess. Place on cooking parchment paper-lined tray; sprinkle with desired candies.
• Repeat melting and dipping steps with semi-sweet or Special Dark™ chocolate chips and remaining cookies. Let stand until coating is firm, 1 to 2 hours.

Steps:

• Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
• Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
• Stir in 1/3 cup of the chocolate chips.
• Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
• Wrap dough and freeze for 10 minutes, or until firm.
• Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
• Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined.
• Scrape down sides of bowl; beat on medium speed until smooth.
• Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.
• Add the melted chocolate to the cream cheese mixture; beat just until blended.
• Stir in the chilled cookie dough bits.
• Spread the mixture evenly in the prepared pan; refrigerate until firm.
• Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
• Store in an airtight container in the refrigerator.