Have you ever had something that was so rich yet so delicious you just wanted to keep eating them? That’s pretty much what these billion dollar cookies are, hence the name.

cookie crumbs

An out of this world fudge cream filling stuffed between 2 delicate shortbread cookies make this irresistible dessert. Either element would make for an incredible indulgence, but together they create a rich, beyond intense confection. Trying to eat just one is hard, but more than that can be too much. You’ve been warned!

cookie crumbs 2

I should say that I loathe making shortbread cookies. I hate the fact that it’s a crumbly dough that falls apart at the slightest wrong touch. With that said, the pain and suffering that goes into making them are totally worth it once they’re done baking.

cookie crumbs 3

Billion Dollar Fudge Stuffed Shortbread Cookies
Ingredients
  • For the Fudge Filling:
  • 6 blocks of unsweetened chocolate
  • 1 can of Eagle Brand condensed milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • For the Shortbread cookies:
  • 3 sticks of unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3½ cups flour
  • 1 pinch of salt
Instructions
  1. Line a pie plate or cake pan with parchment or wax paper. Lightly butter or spray using a non stick cooking spray. Set it aside.
  2. Combine the chocolate, cream and salt in a medium, heavy sauce pan.
  3. Set the heat to medium and stir constantly until all chocolate is melted.
  4. Once the chocolate has completely melted remove the pan from the heat. Mix in the vanilla and butter until uniform.
  5. Pour the fudge mixture into the lined pie dish or cake pan and refrigerate for 40 minutes or until dough like.
  6. While your fudge is cooling begin making the shortbread cookies:
  7. Add the butter and sugar to a large bowl. Mix on medium speed until combined.
  8. Add in the vanilla and salt, and blend together. Slowly add in the flour and mix on low until the mixture is crumbly.
  9. Knead the crumbly mixture together to form a “dough” (it will still crumble, but should look like dough.)
  10. Wrap with plastic wrap and chill the “dough” in the fridge for 30 minutes. Preheat your oven to 350 degrees.
  11. Roll the dough out on a floured surface to ? inch thickness. Cut using whatever cookie cutter or glass you wish. I don’t have luck with a rolling pin for these so I use my hands to push down to the desired thickness.
  12. Put the cookies on a cookie sheet and bake for 22 minutes or until the edges turn golden.
  13. Flip the fudge mixture onto a clean surface and pull off pieces to fill the cookies. Roll the fudgy dough into little balls, place on top of one shortbread cookie and use another cookie to push it down.

Leave Your Comment

Your email address will not be published. Required fields are marked *