Merry Mellow Fudgies Recipes

Steps:

• Preheat oven to 400°F
• Spray pans lightly or use parchment paper.
• Combine all dry ingredients.
• In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
• Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
• Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
• Beat in eggs one at a time; add vanilla.
• Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
• Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
• Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
• Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
• Bake 18 to 20 minutes. Cool 1 hour.
• Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.

Steps:

• Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
• Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

Steps:

• Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
• Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
• Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
• Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

Steps:

• 1. Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute
• 2. Remove from heat. Stir in peanut butter , vanilla and oatmeal.
• 3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.