Description
Delicious homemade fudge rounds featuring soft, fudgy chocolate cookies sandwiched with a rich cocoa buttercream filling and drizzled with smooth milk chocolate. Perfect for any chocolate lover looking for a chewy, satisfying treat.
Ingredients
Scale
Cookies
- 10 tablespoons unsalted butter, at cool room temperature (142 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg, at cool room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (159 grams)
- 6 tablespoons unsweetened natural cocoa powder (32 grams)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Chocolate Drizzle
- 1/2 cup milk chocolate chips (85 grams)
- 1 teaspoon vegetable oil
Filling
- 1 stick unsalted butter, at cool room temperature (113 grams)
- 2 tablespoons unsweetened natural cocoa powder, sifted (11 grams)
- 1 1/2 cups powdered sugar, sifted (188 grams)
- 2 tablespoons warm water (about 100°F)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent cookies from sticking.
- 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, scraping down the sides of the bowl as needed. Beat in the egg, light corn syrup, and vanilla extract, scraping down the bowl once more.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until 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 are slightly puffed and edges are set. Remove from oven and transfer baking sheets to cooling racks. Let cookies cool for a few minutes before moving to continue cooling completely, as they will flatten as they cool.
- Prepare 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 melted chocolate over the cooled cookies. Refrigerate the cookies until the chocolate is set, at least 30 minutes.
- Make the filling: In the stand mixer bowl fitted with the paddle attachment, beat the butter on medium speed until smooth. Add sifted cocoa powder and powdered sugar, then beat until light and fluffy, about 3 minutes, scraping down sides as needed. Add warm water and vanilla extract, then beat on medium-high speed for 2 more minutes until fluffy.
- Assemble the fudge rounds: Pipe or spread the filling evenly on the flat side of half of the cookies. Gently press the remaining cookies on top to form sandwiches.
- Serve and store: Serve 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. Serving chilled enhances the fudgy texture.
Notes
- Corn syrup prevents sugar recrystallization, keeping the cookies chewy and fudgy; golden syrup can be used as a substitute if needed.
- Make sure butter and egg are at cool room temperature to ensure proper mixing and texture.
- Use a spring-loaded scoop to maintain uniform cookie sizes and even baking.
- Microwaving chocolate in short bursts with stirring prevents burning and ensures smooth drizzle.
- For softer filling, use warm water as indicated; colder water may lead to a stiffer frosting.
- Store fudge rounds in airtight containers to maintain freshness and prevent drying out.
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: 40 mg
