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Homemade Fudge Rounds Recipe

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4.8 from 105 reviews

These Homemade Fudge Rounds are rich, chocolaty sandwich cookies with a smooth cocoa filling and a glossy milk chocolate drizzle. They combine a soft, slightly chewy cocoa cookie with a luscious, creamy frosting, making them perfect for celebrating special occasions or enjoying with your afternoon tea.

Ingredients

Scale

Cookies

  • 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

Chocolate Drizzle

  • 1/2 cup (85 grams) milk chocolate chips
  • 1 teaspoon vegetable oil

Filling

  • 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 extract

Instructions

  1. Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow even baking.
  2. Make the cookie dough. Using a stand mixer fitted with the paddle attachment, beat the 10 tablespoons of unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes. Add in the egg, light corn syrup, and vanilla extract, then scrape down the sides of the bowl to ensure everything is well combined.
  3. Combine dry ingredients. In a separate medium bowl, whisk together the flour, unsweetened cocoa powder, cornstarch, baking soda, and fine sea salt. Gradually add this dry mixture to the wet ingredients on low speed and beat until just combined. The dough should be soft and slightly sticky.
  4. Scoop and bake cookies. Using a 1 ½-tablespoon spring-loaded scoop, drop dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 8 to 9 minutes, or until the cookies are slightly puffed and edges are set. After baking, transfer the sheets to cooling racks and allow cookies to cool for a few minutes before removing them to cool completely. Note that cookies will flatten as they cool.
  5. Prepare the chocolate drizzle. In a microwave-safe bowl, combine the milk chocolate chips and vegetable oil. Microwave in 15-second intervals, stirring in between, until smooth and glossy. Drizzle or pipe the melted chocolate over each cooled cookie. Refrigerate the cookies until the chocolate sets, at least 30 minutes.
  6. Make the filling. In the mixer bowl fitted with the paddle attachment, beat the softened stick of unsalted butter on medium speed until smooth. Add sifted cocoa powder and powdered sugar, beating until the mixture is light and fluffy, about 3 minutes. Mix in warm water and vanilla extract and continue beating on medium-high speed for about 2 minutes until very light and fluffy.
  7. Assemble the fudge rounds. Pipe or spread the cocoa filling onto the flat side of half the cookies. Gently press the remaining cookies on top to form sandwich cookies.
  8. Storage and serving. Serve immediately or store the assembled fudge rounds in an airtight container. They keep well at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to 1 month. Note that refrigeration firms up the filling and drizzle, enhancing texture and flavor.

Notes

  • Use room temperature ingredients like butter and egg for better mixing and texture.
  • Light corn syrup in the dough helps create a soft texture and glossy finish.
  • Sift the cocoa powder and powdered sugar for the filling to avoid lumps and to achieve a smooth consistency.
  • When melting chocolate for the drizzle, be careful not to overheat to prevent burning.
  • You can substitute milk chocolate chips with semi-sweet if you prefer a less sweet drizzle.
  • Spring-loaded scoops help keep cookie sizes consistent for even baking.
  • If you don’t have a stand mixer, use a hand mixer or mix by hand, but beating will take longer.
  • Cookies flatten as they cool; do not overbake for better chewiness.

Keywords: Homemade fudge rounds, chocolate sandwich cookies, cocoa cookies, chocolate filling cookies, easy chocolate dessert

Find it online: https://chefmilacook.com/homemade-fudge-rounds-recipe/