Description
These Homemade Fudge Rounds are soft, chocolatey sandwich cookies with a rich cocoa buttercream filling and a smooth milk chocolate drizzle. Perfectly balanced between fudgy and fluffy, these treats are ideal for dessert or gifting and can be stored for up to a month when frozen.
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
- Make the cookies: Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure the cookies don’t stick.
- Cream butter and sugar: 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 sides as needed.
- Add wet ingredients: Beat in the egg, corn syrup, and vanilla extract. Scrape down the bowl to ensure even mixing.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and fine sea salt.
- Combine dough: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Beat until just combined; the dough will be soft and slightly sticky.
- Shape and bake: Use a 1 ½-tablespoon spring-loaded scoop to drop balls of dough onto the prepared baking sheets. Bake for 8 to 9 minutes until cookies are slightly puffed and edges are set. Let cool on racks; cookies will flatten as they cool.
- Prepare chocolate drizzle: Microwave the milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth and glossy.
- Decorate cookies: Drizzle or pipe the melted chocolate over each cookie. Refrigerate for at least 30 minutes until the chocolate is set.
- Make the filling: In a clean stand mixer bowl with the paddle attachment, beat the butter on medium speed until smooth. Gradually add sifted cocoa powder and powdered sugar, beating until light and fluffy, about 3 minutes. Add warm water and vanilla extract, then beat on medium-high for 2 minutes until airy.
- Assemble fudge rounds: Pipe or spread the filling onto the flat side of half the cookies. Gently press the remaining cookies on top to make sandwiches.
- Serve and store: Enjoy immediately or store 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
- Use room temperature ingredients for better mixing and texture.
- Light corn syrup helps retain moisture and adds a subtle shine to the cookies.
- Chilling the assembled cookies enhances the fudgy consistency of the filling and chocolate.
- Freezing is ideal for longer storage; thaw before serving.
- Use a spring-loaded scoop for consistent cookie sizes and even baking.
- Sifting dry ingredients prevents lumps and ensures a smooth batter and filling.
