It’s all about cookies when the festive season rolls around and a batch of delicious homemade cookies, soft in the centre with a crisp edge and packed full of chocolate chunks, what could be better! Well, these super delicious but incredibly simple Salted Dark Chocolate Chunk Irish Cream Fudge Cookies, a modified version of an Anna Olson recipe!

The original recipe calls for brown butter but I only had margarine on hand and so I experimented with the quantity of melted margarine that gave the best cookie texture. Usually, there is roughly a 25% decrease in volume when making brown butter and so I followed a similar guide here. I allow the margarine to boil rapidly for around 3 to 4 minutes and add around 125g to the sugars and follow the recipe as usual. If you do have unsalted butter and wish to make brown butter, the process is exactly the same.

I replace the caramel sauce in Anna’s recipe with maple syrup which helps to keep the cookies chewy and adds great flavour, I replace the chocolate chips with dark chocolate chunks for bigger pieces of chocolate throughout the cookie and I replace the caramel chips with chunks of Irish cream fudge to compliment the flavours of the dark chocolate, the maple syrup and the dark muscovado sugar.

The addition of cornflour in the recipe helps to keep the cookies soft in the centre and the addition of bicarbonate of soda helps the cookies to spread while baking which makes the edges crisp. The cookies are finished with a sprinkling of Himalayan pink sea salt, which adds a salty kick to these cookies which leaves you wanting more!

Check out Anna’s recipe video and the original recipe here:

I found that dividing the cookies into 40g portions gives a yield of 24 and these require around 8 minutes of baking. As with most cookie recipes, the dough freezes fantastically. Simply line a baking tray with baking parchment, leaving some space between each ball of cookie dough, cover with clingfilm until frozen and place into freezer bags. To bake, place the dough onto a lined baking tray, bake for 10 minutes from frozen at the same temperature. I found these cookies were always more crisp at the edges!

Make sure to also check out my other cookie recipes on the blog:

• Peanut Butter White Chocolate Stuffed Cookies
• Matcha White Chocolate Stuffed Cookies
• Almond Thumbprint Cookies
• Hokkaido Milk Cookies

• 175g margarine (or unsalted butter)
• 150g dark muscovado sugar
• 100g granulated sugar
• 2 tbsp maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 225g plain flour
• 25g rolled oats
• 8g cornflour
• 1/2 tsp bicarbonate of soda
• Pinch of sea salt (I used pink Himalayan), plus extra for sprinkling
• 150g dark chocolate, chopped into small chunks
• 100g Irish cream fudge, chopped into small cubes

Preheat the oven to 180˚C. Line two baking trays with baking parchment and set aside.

In a medium saucepan, melt the margarine over a medium-high heat. Allow the margarine to boil for 3 to 4 minutes until it has reduced by about a quarter. Leave to cool briefly.

Gradually pour the melted margarine, still warm, over the two sugars in a mixing bowl and whisk until the sugar has absorbed the margarine. Whisk in the maple syrup, the egg and vanilla extract until the batter is evenly mixed.

Add in the plain flour, oats, cornflour, bicarbonate of soda and sea salt and with a rubber spatula, fold until the cookie dough has just begun to form. At this point, add in the dark chocolate chunks and the Irish cream fudge chunks and continue to fold together with the spatula, making sure that the chocolate and fudge are evenly dispersed.

Use your hands to weigh and roll out 40g balls of cookie dough onto the baking tray, leaving about 2 inches between each to allow for spreading. Flatten each ball into a disc and sprinkle the tops lightly with more sea salt.

Bake the cookies for 8 minutes, until the cookies have spread out and are a light golden colour around the edge. When the cookies are done, still soft in the middle, tap the tray on the surface so that the middle sinks slightly. Leave the cookies to cool completely on the tray before transferring to an airtight container, where the cookies will keep for 4 days.

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