Fudge Freezer Cookies

Preparation info

  • Makes

    12 to 16

    • Difficulty


    • Ready in

      35 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Freshly baked cookies still warm from the oven are virtually impossible to resist, so what can be better than having cookie dough in the freezer, ready to create virtually instant homemade cookies to enjoy with a glass of milk or a cup of coffee or tea. These are light and crisp on the edges, but slightly soft and chewy in the middle—otherwise known as perfect. For chocoholics, you can use chocolate chips instead of the fudge.


  • ½ cup butter, soft
  • ½ cup soft light brown sugar
  • 1 tablespoon golden syrup or light corn syrup
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • cups plus 2 tablespoons all-purpose flour, plus extra for dusting
  • a pinch salt
  • ½ cup small fudge chunks


    1. Heat the oven to 400°F and line a cookie sheet with parchment paper.
    2. Using an electric mixer, beat together the butter, sugar and golden syrup until light and creamy. Add the vanilla extract and egg yolk and beat together briefly before sifting in the flour and salt and mixing until you have a smooth dough. Finally, add the fudge chunks.
    3. Using lightly floured hands to stop the dough sticking to you, roll the dough into 12 to 16 balls. Put the balls on the prepared cookie sheet, making sure they are slightly apart. (If you don’t want to bake all the cookies at once, put the remainder on a cookie sheet lined with plastic wrap that will sit flat in your freezer. Put it in the freezer and leave about 1 hour for the dough to become solid, then peel them away from the plastic wrap. Put the unbaked dough balls into a freezer bag or container to freeze up to 2 months.)
    4. Bake the cookies 10 to 12 minutes until they are just beginning to become firm, but aren’t too dark around the edges. (If you bake the cookies from frozen, allow about 15 minutes.)
    5. Leave the cookies to cool on the cookie sheet a couple of minutes, then transfer to a wire rack to cool completely before serving. They will keep for a couple days in an airtight container.