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Prep 60min
Total1hr15min
Servings42
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Ingredients
Cookies
3/4
cup sugar
3/4
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg
1 3/4
cups Gold Medal™ all-purpose flour
3
tablespoons unsweetened baking cocoa
1/4
teaspoon salt
Betty Crocker™ decorating decors or crushed hard peppermint candies, if desired
Fudge Filling
1/4
cup whipping cream
1
cup milk chocolate chips
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Steps
1
Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
2
Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
3
Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4
Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
5
Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.
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