Buttery sugar cookies filled with the most decadent vanilla fudge. A sugar lover's dream come true. One bite of these cookies will not be enough, they are addicting!
1 3/4cups sugarplus 1/3 to roll the cookies before baking
1 egg yolk room temperature
1teaspoonvanilla pasteif using vanilla extract, use 1 tablespoon
nonstick cooking spray
For the fudge:
114 oz. can condensed milk
1 tablespoonbutter
1 teaspoon vanilla pasteif using vanilla extract use 1 tablespoon
Instructions
For the fudge:
In a medium to small sauce pan, on medium low heat, melt 1 tablespoon of butter and add the entire can of condensed milk.
Cook the mixture for 5-6 minutes stirring nonstop.
Once the mixture has thickened up and color has become tan, turn the heat off and add the vanilla paste.
Pour the entire mixture on to a bowl and allow to cool for at least 30 minutes.
Once the fudge is cooled, spray a tiny ice cream scooper (about 1 tablespoon measuring spoon) with non stick spray and start scooping out the fudge.
Roll each scoop into a smooth ball and place on a flat plate.
Once the entire mixture has been scooped, place the plate in the freezer. Freeze the fudge balls over night or for a minimum of 4 hours.
For the cookies:
Preheat the oven to 350°.
In the bowl of a stand mixer using a paddle attachment, beat the butter on medium speed for about 1 minute until it becomes airy and lighter in color.
Add the sugar and beat for 1 more minute.
Add the egg plus the extra egg yolk. Add the vanilla paste and mix in.
Every time an ingredient gets added to the mixture, scrape the sides and bottom of the mixing bowl. This allows all ingredients to be evenly incorporated.
While the butter, sugar and eggs are being beaten, sift the flour, baking soda, baking powder and salt on to a separate bowl.
Remove the fudge balls from the freezer so they can start becoming a bit maleable.
Add the flour mixture and beat until just incorporated.
Remove the mixing bowl from the mixer and using a spatula, scrape the bottom of the bowl and finish incorporating the flour.
Place the remaining sugar into a bowl.
Set up a working station with the cookie dough, the fudge balls and baking sheet lined with a silicone mat or parchement paper.
Using a mini ice cream scooper (or a tablespoon) scoop out one scoop of cookie dough, then place a fudge ball on top of the cookie dough, follow it by scooping out a second cookie dough ball and place it on top of the fudge.
Roll into a ball and roll the entire sugar cookie dough ball into the remaining sugar.
Repeat forming the cookie balls with the entire mixture.
Place cookies in a cookie sheet. Arrange them with enough room between each other so they don’t stick while they bake. About 2-3 inches apart.
Bake the cookies for 22 minutes until the edges are golden and starting to get tan.
Remove the baked cookies from the oven. Place them gently on a heat resistant surface and allow them to cool down for 2-3 minutes before touching them.
Enjoy!
Recipe Video Instructions
Notes
If you do not have vanilla paste, just use regular vanilla extract. The measuremnt adjustment will be 1 tablespoon of vanilla extract in place of 1 teaspoon of vanilla paste.