These white chocolate clotted cream fudge cookies are a game changer. Super sweet white chocolate paired with delicate chunks of fudgy goodness. You can’t get any better than these.
So today was a big day in the ThisGuyCooks household. We’ve built an extension onto our house and have finally, after a mammoth series of trials and tribulations, I have a working kitchen. I have no flooring…But I have a working kitchen. More importantly I have a new oven and I’m desperate to christen it with a cookie I’ve been thinking about for a long time.
I’ve had a box of clotted cream fudge sat on my shelf for a while now. It’s a promotional box from the company I work for and occasionally one will come home with me. It’s really delicious on it’s own but I’ve been wondering if there’s a different way to use it for a while now. I could probably put it in a fudge based ice cream maybe? Who knows! Today though, I found at least part of an answer of what to do with a box of fudge that you don’t want to devour.
White Chocolate clotted cream fudge cookies – How to make them!
I think cookie recipes are some of the most versatile. Once you’ve got a basic dough mix down and in your head, improvising and adding other flavours or different pairings is easy. Todays winning combination is; white chocolate & clotted cream fudge. Times like these always make me think of Joey eating Rachel’s horrific trifle in friends…White chocolate good. Clotted cream fudge good. Cookies GOOD. It sounds like a complete match made in heaven.
There is one important mini step in this recipe, which I learnt from the hard way after taking the first batch out of my brand spanking new oven. The step is to leave the baking tray on a trivet to cool for about a minute before you lift the cookies onto a cooling rack. Why is this important? Well because hot molten fudge is HOT. If you try and move the cookies straight out of the oven, the molten fudge has a chance to ooze out from the bottom. Do what I did and try and rescue them then trust me, you will get burnt. As delicious as it was sucking a finger of molten fudge, it hurt.
Other than that there isn’t really anything that can go wrong with this recipe. It’s definitely a new favourite and a couple more boxes of our promotional fudge may just have to go walkies.
Enjoy! Here’s the recipe.
White Chocolate Clotted Cream Fudge Cookies
- 240 g Self Raising Flour
- 125 g Caster Sugar
- 100 g Dark Brown Sugar
- 125 g Salted Butter
- 1 egg
- 80 g clotted fudge, roughly chopped Plus Extra to decorate
- 60 g white chocolate chips Plus extra to decorate
- Preheat your oven to 160°C – My new oven is fan assisted so you may need to cook a little long per batch. Just keep this in mind.
- In a bowl cream together the egg, butter & sugar using a whisk.
- Add the flour a tablespoon at a time and fold through the mix with a spatula or spoon to combine. Combine each tablespoon fully before adding the next.
- Add your fudge and white chocolate chips to your cookie dough. Don't be afraid to get your hands in to combine together and make sure it's all evenly spread.
- Line a baking tray with baking paper. Using your tablespoon measure, scoop up the cookie dough and roll into balls and add to your tray. Each ball should weigh about 35g. Space them out nicely so that they don't touch when they spread and bake.
- Stick them in the oven for 12 minutes.
- When ready, take the whole tray out and leave it on a trivet for a minute or so. This is so that the fudge can firm up again.
- Transfer them to a cooling tray and eat when you can't wait any longer.