Homemade Fudge Rounds

Why You’ll Love This Recipe

• Better Than Store-Bought: These homemade fudge rounds are fresher, richer, and even more indulgent than the packaged version.
• Soft & Chewy: The cookies have a perfectly tender texture that pairs beautifully with the creamy filling.
• Rich Chocolate Flavor: Made with cocoa powder and chocolate frosting, these treats are packed with deep, chocolatey goodness.
• Fun & Nostalgic: A homemade take on a classic snack cake that both kids and adults will love!

Ingredients

For the Chocolate Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup whole milk

For the Fudge Filling:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the Chocolate Drizzle:

• ½ cup semisweet chocolate chips
• 1 teaspoon vegetable oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Chocolate Cookies

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl, beat butter and sugar together until light and fluffy.
• Add eggs and vanilla, mixing until combined.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Gradually mix the dry ingredients into the wet ingredients, adding milk as needed to form a soft dough.
• Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them 2 inches apart.
• Bake for 8-10 minutes, until edges are set. Let cool completely.

2. Prepare the Fudge Filling

• In a bowl, beat butter until creamy.
• Add powdered sugar and cocoa powder, mixing until combined.
• Add heavy cream and vanilla, beating until smooth and fluffy.

3. Assemble the Fudge Rounds

• Spread or pipe a generous amount of fudge filling onto the flat side of half the cookies.
• Top with the remaining cookies, pressing gently to create sandwiches.

4. Make the Chocolate Drizzle

• Melt chocolate chips with vegetable oil in the microwave in 30-second intervals, stirring between each.
• Drizzle over the cookie sandwiches for the signature fudge round look.

5. Serve & Enjoy

• Let the chocolate drizzle set before serving. Store in an airtight container.

Servings and Timing

• Servings: 12 sandwich cookies
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Variations

• Peanut Butter Fudge Rounds: Swap the chocolate filling for a peanut butter frosting.
• Extra Chocolatey: Stir in mini chocolate chips to the filling for a fudgier bite.
• Mint Chocolate Rounds: Add peppermint extract to the filling for a holiday twist.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
• Freezing: Freeze assembled cookies for up to 3 months. Thaw before serving.

FAQs

1. Can I use Dutch-process cocoa instead of regular cocoa powder?

Yes! Dutch-process cocoa will give the cookies a deeper, richer chocolate flavor.

2. How do I keep the cookies soft?

Avoid overbaking, and store them in an airtight container to retain moisture.

3. Can I make these ahead of time?

Yes! The cookies and filling can be made ahead and assembled when ready to serve.

4. How do I make the filling extra smooth?

Sift the powdered sugar and cocoa powder before mixing to prevent lumps.

5. Can I use store-bought frosting?

You can, but homemade filling gives a fresher and richer taste.

Conclusion

These Homemade Fudge Rounds take a beloved childhood treat to the next level with their soft, chewy cookies and rich fudge filling. Whether you’re making them for a nostalgic treat or a fun baking project, they’re sure to be a hit with chocolate lovers of all ages! Try them today and enjoy homemade goodness at its best!

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