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Billion Dollar Fudge Stuffed Shortbread Cookies

Course Dessert
Cuisine American


  • 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
  • cups flour
  • 1 pinch of salt


  • 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.
  • Combine the chocolate, cream and salt in a medium, heavy sauce pan.
  • Set the heat to medium and stir constantly until all chocolate is melted.
  • Once the chocolate has completely melted remove the pan from the heat. Mix in the vanilla and butter until uniform.
  • Pour the fudge mixture into the lined pie dish or cake pan and refrigerate for 40 minutes or until dough like.
  • While your fudge is cooling begin making the shortbread cookies:
  • Add the butter and sugar to a large bowl. Mix on medium speed until combined.
  • Add in the vanilla and salt, and blend together. Slowly add in the flour and mix on low until the mixture is crumbly.
  • Knead the crumbly mixture together to form a "dough" (it will still crumble, but should look like dough.)
  • Wrap with plastic wrap and chill the "dough" in the fridge for 30 minutes. Preheat your oven to 350 degrees.
  • 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.
  • Put the cookies on a cookie sheet and bake for 22 minutes or until the edges turn golden.
  • 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.