Introduction

Homemade Fudge Rounds are rich, chocolatey sandwich cookies filled with creamy cocoa frosting and topped with a glossy chocolate drizzle. These treats offer a perfect balance of soft, fudgy texture and indulgent sweetness, ideal for any dessert lover.

The image shows several round chocolate sandwich cookies with two soft, dark brown cake-like layers on the top and bottom, filled with a lighter brown creamy layer in the middle. Each cookie has thin, wavy chocolate drizzles on the top layer, adding texture and shine. They are placed closely together on a simple white plate, which sits on a white marbled surface that reflects soft light. The cookies look moist and slightly spongy, stacked in a casual arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons (142 grams) unsalted butter, at cool room temperature
3/4 cup (150 grams) granulated sugar
1 large egg, at cool room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 1/4 cups (159 grams) all-purpose flour
6 tablespoons (32 grams) unsweetened natural cocoa powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (85 grams) milk chocolate chips
1 teaspoon vegetable oil
1 stick (113 grams) unsalted butter, at cool room temperature
2 tablespoons (11 grams) unsweetened natural cocoa powder, sifted
1 1/2 cups (188 grams) powdered sugar, sifted
2 tablespoons warm water (about 100°F)
1/2 teaspoon vanilla

Instructions

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down the bowl as needed. Add the egg, corn syrup, and vanilla extract, and mix well.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and sea salt. Slowly add the dry ingredients to the wet mixture on low speed, mixing just until combined. The dough will be soft and slightly sticky.
Step 4: Using a 1 ½-tablespoon spring-loaded scoop, drop balls of dough onto the prepared baking sheets. Bake until the cookies are slightly puffed and edges are set, about 8 to 9 minutes. Transfer baking sheets to cooling racks and let the cookies cool for a few minutes before removing to cool completely. Cookies will flatten as they cool.
Step 5: For the chocolate drizzle, microwave the milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe the chocolate over each cookie. Refrigerate until the chocolate is set, at least 30 minutes.
Step 6: Meanwhile, make the filling by beating the butter in a clean stand mixer bowl on medium speed until smooth. Add the sifted cocoa powder and powdered sugar, beating until light and fluffy, about 3 minutes, scraping down the bowl as needed.
Step 7: Add the warm water and vanilla to the frosting and beat on medium-high speed for about 2 minutes until fluffy and combined.
Step 8: Spread or pipe the filling onto the flat side of half of the cooled cookies, then gently press another cookie on top to form sandwiches.
Step 9: Serve immediately or store the assembled fudge rounds as instructed below.

Tips & Variations

Use a spring-loaded scoop for evenly sized cookies that bake uniformly.
Sift the cocoa powder and powdered sugar for a smoother, lump-free frosting.
For a richer chocolate drizzle, add a little more vegetable oil to the melted chocolate to make it glossier and easier to drizzle.
Try substituting semi-sweet chocolate chips for the drizzle if you prefer a less sweet topping.
Allow cookies to fully cool before adding frosting to prevent melting and slipping.

Storage

Store assembled fudge rounds in an airtight container. Keep at room temperature for up to 1 day, in the refrigerator for up to 5 days, or freeze for up to 1 month. If frozen, thaw in the refrigerator overnight. For best texture, bring refrigerated or thawed fudge rounds to room temperature before serving.

How to Serve

The image shows two chocolate sandwich cookies in the foreground, each with three layers: a soft, dark brown chocolate cookie on the bottom, a thick, creamy light brown filling in the middle, and another dark brown chocolate cookie on top. The top cookie has several wavy lines of smooth milk chocolate drizzled across it. In the background, a white plate holds more of these cookies, slightly out of focus. To the left, there is a glass of white milk. All items are placed on a white marbled texture surface, with soft natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature briefly to make scooping easier.

What is the purpose of corn syrup in the cookie dough?

Corn syrup helps keep the cookies soft and chewy by preventing sugar crystallization and adds a subtle gloss to their surface.