Balsamic Fudge Cookies

Made with our Calivinegar Barrel-Aged Balsamic Vinegar

Servings: 24   |   Prep Time: 10 min   |   Total Time: 20 min

  • ½ cup dried cherries, coarsely chopped
  • 3 tablespoons Calivinegar Barrel-Aged Balsamic Vinegar
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  •  teaspoon salt
  • ¼ cup room temperature butter
  • 7 tablespoons unsweetened cocoa powder
  •  cup sugar
  •  cup brown sugar
  • ¼ cup plain yogurt (plain greek or nonfat)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small, microwave-safe bowl, combine cherries and 1 tablespoon Calivinegar Barrel-Aged Balsamic Vinegar and microwave for 30 seconds, until hot. Set aside to cool.
  2. Whisk together flour, baking soda and salt in a small bowl. In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars and mix until well blended. Stir in yogurt, remaining balsamic vinegar and vanilla extract. Add dry ingredient mixture and mix until just combined. Stir in cherries.
  3. Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten. Bake at 350°F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Barrel-Aged Balsamic Vinegar

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Recipe by Baking Bites

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