If you’re a fan of soft, buttery cookies topped with rich, fudgy frosting, then Famous Baltimore Fudge-Topped Cookies are a dessert you need to try. These iconic treats are perfect for any occasion, combining a tender cookie base with a luscious chocolate frosting. Whether you’re sharing with friends or enjoying them solo, these cookies will surely satisfy your sweet tooth.
Why You’ll Love This Recipe
These cookies are:
- Decadent and Delicious: The combination of a soft cookie and rich fudge topping is irresistible.
- Perfect for Celebrations: A show-stopping dessert for holidays, birthdays, or gatherings.
- Easy to Make: With straightforward steps and simple ingredients, they’re ideal for bakers of all levels.
- Great for Storage: These cookies stay fresh for days, making them perfect for prepping ahead.
Ingredients for Famous Baltimore Fudge-Topped Cookies
For the Cookies
| Ingredient | Quantity |
|---|---|
| Cake flour | 2 cups (250 g) |
| Baking powder | 1½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (room temperature) | ½ cup (113.5 g) |
| Granulated sugar | ¾ cup (150 g) |
| Egg white | 1 |
| Heavy cream | 1½ tbsp |
| Vanilla extract | 1½ tsp |
For the Frosting
| Ingredient | Quantity |
|---|---|
| Milk chocolate chips | 3 cups (540 g) |
| Heavy cream | 1¼ cups (297.5 ml) |
| Salt | ¼ tsp |
| Dutch-processed cocoa powder | 1⅔ cups (143.33 g) |
| Powdered sugar | 1¼ cups (150 g) |
| Vanilla extract | 1½ tsp |
Step-by-Step Instructions
1. Make the Cookies
- Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add Wet Ingredients: Mix in the egg white, heavy cream, and vanilla extract until combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low and add the flour mixture in three additions, mixing until incorporated. Scrape down the bowl as needed.
- Shape the Cookies: Scoop 1 heaping tablespoon of dough at a time, roll into balls, and place 2 inches apart on the prepared baking sheets. Flatten each ball to about ¼-inch thick and 2 inches in diameter using moistened fingers.
- Bake: Bake one sheet at a time for 8-10 minutes, rotating halfway through. The cookies are ready when the edges just begin to brown.
- Cool: Let the cookies cool completely on the baking sheet.
2. Make the Frosting
- Melt the Chocolate: Combine the chocolate chips, heavy cream, and salt in a large microwave-safe bowl. Microwave at 50% power, stirring occasionally, until melted and smooth (1-3 minutes).
- Mix in Dry Ingredients: Whisk in the cocoa powder, powdered sugar, and vanilla extract until smooth. The frosting should resemble thick brownie batter and register about 95°F.
3. Frost the Cookies
- Prepare the Cookies: Turn the cooled cookies flat-side up on the baking sheet.
- Add the Frosting: Spoon about 2 tablespoons of frosting onto the flat side of each cookie, forming a mound.
- Set the Frosting: Allow the cookies to sit at room temperature until the frosting is firm, about 3 hours.
Tips for Perfect Fudge-Topped Cookies
Use Room Temperature Ingredients
- Room temperature butter and cream blend more easily, ensuring a smooth dough and frosting.
Don’t Overbake
- Keep an eye on the cookies; overbaking can make them dry. They’re ready when the edges just begin to brown.
Chill the Frosting If Needed
- If the frosting becomes too runny, chill it briefly to thicken before spreading it onto the cookies.
Store Properly
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutritional Information
| Nutrient | Amount per Cookie (1 of 24) |
|---|---|
| Calories | 210 |
| Protein | 2g |
| Carbohydrates | 25g |
| Fat | 12g |
| Sugar | 18g |
| Sodium | 50mg |
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes, but the cookies may have a slightly denser texture. For best results, use cake flour.
2. How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I freeze the cookies?
Absolutely! Freeze the cookies (with or without frosting) in a single layer before transferring to a freezer-safe container. Thaw at room temperature before serving.
4. What can I substitute for heavy cream?
You can use half-and-half or a combination of milk and butter, but the frosting may be less rich.
5. Can I use dark chocolate chips?
Yes! Dark chocolate chips will add a deeper, less sweet flavor to the frosting.
6. How do I make the frosting shinier?
Adding 1 teaspoon of light corn syrup to the frosting mixture can give it a glossy finish.
Conclusion: Try Famous Baltimore Fudge-Topped Cookies Today!
These Famous Baltimore Fudge-Topped Cookies are the perfect blend of soft cookies and rich fudge frosting. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to impress. Gather your ingredients, follow the steps, and enjoy a taste of Baltimore’s finest!
Explore more cookie recipes and discover your next favorite dessert!
Print
Famous Baltimore Fudge-Topped Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Experience the rich decadence of Famous Baltimore Fudge-Topped Cookies—a delightful combination of soft, buttery cookies topped with velvety, chocolatey fudge frosting. Perfect for celebrations or an indulgent treat, these cookies are easy to prepare and impossible to resist. Whether shared with friends or savored solo, they’ll quickly become your go-to dessert.
Ingredients
For the Cookies:
- 2 cups (250 g) cake flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (113.5 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 egg white
- 1½ tbsp heavy cream
- 1½ tsp vanilla extract
For the Frosting:
- 3 cups (540 g) milk chocolate chips
- 1¼ cups (297.5 ml) heavy cream
- ¼ tsp salt
- 1⅔ cups (143.33 g) Dutch-processed cocoa powder
- 1¼ cups (150 g) powdered sugar
- 1½ tsp vanilla extract
Instructions
Make the Cookies:
- Preheat the Oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy (about 3 minutes).
- Add Wet Ingredients: Mix in egg white, heavy cream, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low, adding the flour mixture in three additions. Mix until fully incorporated, scraping the bowl as needed.
- Shape the Dough: Scoop 1 heaping tablespoon of dough, roll into balls, and place 2 inches apart on prepared baking sheets. Flatten each ball to about ¼ inch thick and 2 inches in diameter using moistened fingers.
- Bake: Bake one sheet at a time for 8-10 minutes, rotating halfway. Cookies are ready when edges start to brown.
- Cool: Let cookies cool completely on the baking sheets.
2. Make the Frosting:
- Melt Chocolate: Combine chocolate chips, heavy cream, and salt in a microwave-safe bowl. Microwave at 50% power, stirring occasionally, until smooth (1-3 minutes).
- Mix in Dry Ingredients: Whisk in cocoa powder, powdered sugar, and vanilla extract until the frosting resembles thick brownie batter (around 95°F).
3. Assemble the Cookies:
- Prepare for Frosting: Place cooled cookies flat-side up on the baking sheet.
- Add Frosting: Spoon about 2 tablespoons of frosting onto each cookie, creating a smooth mound.
- Set Frosting: Let cookies sit at room temperature for about 3 hours until the frosting firms up.
Notes
- Room Temperature Ingredients: Ensure butter and cream are at room temperature for smoother mixing.
- Don’t Overbake: Watch the cookies closely—overbaking leads to dryness.
- Chill Frosting If Needed: If the frosting is too runny, chill briefly to thicken before applying.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
