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Homemade Fudge Rounds Recipe

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★★★★★

4.4 from 84 reviews

These Homemade Fudge Rounds are rich, chocolatey sandwich cookies filled with a luscious cocoa buttercream and topped with a smooth milk chocolate drizzle. Crispy on the edges and tender inside, they are perfect for chocolate lovers looking for a decadent treat made from scratch.

Ingredients

Scale

Cookie Dough

  • 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 oven and prepare baking sheets: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and enable easy cleanup.
  2. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed. Scrape down the sides occasionally and continue until the mixture is light and fluffy, approximately 2 to 3 minutes. Then, beat in the egg, light corn syrup, and vanilla extract, scraping down the bowl to combine fully.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and fine sea salt.
  4. Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Beat just until combined; the dough will be soft and slightly sticky.
  5. Scoop and bake cookies: Using a 1 ½-tablespoon spring-loaded scoop, drop balls of dough evenly spaced onto the prepared baking sheets. Bake in the preheated oven until the cookies are slightly puffed and edges are set, about 8 to 9 minutes. Remove from oven and transfer baking sheets to cooling racks. Allow cookies to cool for a few minutes on the sheets, then transfer them directly onto the racks to cool completely. Cookies will flatten as they cool.
  6. Prepare the chocolate drizzle: In a microwave-safe bowl, combine the milk chocolate chips and vegetable oil. Microwave in 15-second increments, stirring each time until the mixture is smooth and glossy. Drizzle or pipe the melted chocolate atop each cooled cookie. Place the cookies in the refrigerator to allow the chocolate to set for at least 30 minutes.
  7. Make the cocoa buttercream filling: In a clean bowl of the stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar, continuing to beat until light and fluffy, about 3 minutes, scraping down the sides as needed. Then add the warm water and vanilla extract, beating at medium-high speed for an additional 2 minutes to achieve a airy, creamy texture.
  8. Assemble the fudge rounds: Pipe or spread the buttercream filling onto the flat side of half of the cookies. Gently press the remaining cookies on top to form sandwich cookies.
  9. Serve or store: Enjoy immediately, or store the assembled fudge rounds in an airtight container at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to 1 month. Note that chilling enhances the fudgy texture.

Notes

  • Room temperature ingredients ensure better mixing and texture.
  • Using a spring-loaded scoop helps maintain uniform cookie size for even baking.
  • Microwaving chocolate in short bursts prevents burning and achieves smooth melting.
  • Allow cookies to cool completely before adding filling to avoid melting the buttercream.
  • Adjust refrigeration time depending on desired fudginess; colder servings yield a richer fudge texture.
  • Cookies can be frozen assembled or unassembled; thaw at room temperature before serving.

Keywords: homemade fudge rounds, chocolate sandwich cookies, cocoa buttercream filling, chocolate drip cookies, homemade chocolate cookies

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