Description
These Homemade Fudge Rounds are soft, chewy chocolate sandwich cookies filled with a rich cocoa buttercream and topped with a smooth milk chocolate drizzle. With a perfect fudgy texture, they’re ideal for dessert or an indulgent snack.
Ingredients
Scale
For the cookies:
- 10 tablespoons unsalted butter, at cool room temperature
- 3/4 cup granulated sugar
- 1 large egg, at cool room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 6 tablespoons unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
For the chocolate drizzle:
- 1/2 cup milk chocolate chips
- 1 teaspoon vegetable oil
For the filling:
- 1 stick unsalted butter, at cool room temperature
- 2 tablespoons unsweetened natural cocoa powder, sifted
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons warm water (about 100°F)
- 1/2 teaspoon vanilla
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure easy removal of cookies after baking.
- Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg, corn syrup, and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, beating until just combined. The dough will be soft and slightly sticky.
- Shape and bake cookies: Using a 1 ½-tablespoon spring-loaded scoop, drop balls of dough onto the prepared baking sheets. Bake for 9 minutes, or until cookies have puffed slightly and edges are set. Remove from oven and cool on racks for a few minutes until firm enough to move, then transfer cookies to racks to cool completely. Cookies will flatten as they cool.
- Prepare chocolate drizzle: Microwave milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe the melted chocolate over the cooled cookies. Refrigerate for at least 30 minutes until the drizzle is set.
- Make the filling: In the stand mixer bowl with paddle attachment, beat the butter on medium speed until smooth. Add sifted cocoa powder and powdered sugar, beating until light and fluffy, about 3 minutes. Add warm water and vanilla, then beat on medium-high speed for 2 more minutes until fluffy.
- Assemble the fudge rounds: Pipe or spread the filling onto the flat side of half of the cookies. Gently press the remaining cookies on top to form sandwiches.
- Store or serve: Serve immediately or store fudge rounds in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 5 days, or freeze for up to 1 month. For a more fudgy texture, serve chilled.
Notes
- Corn syrup prevents sugar recrystallization and helps achieve a soft, chewy fudge texture; substitute with golden syrup if needed but avoid skipping.
- Use a spring-loaded scoop for uniform cookie sizes to ensure even baking.
- Let cookies cool completely before drizzling chocolate to prevent melting.
- The filling benefits from warm water to help achieve a smooth, fluffy consistency.
- For best texture, store fudge rounds chilled before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
