Homemade Fudge Rounds Recipe

Why You’ll Love This Recipe

Homemade Fudge Rounds are the ultimate indulgence for anyone with a sweet tooth. They capture all the flavors and textures you love from the store-bought version but without any artificial preservatives. The soft and chewy chocolate cookie paired with the rich and creamy filling is a combination that everyone will enjoy. Plus, making them from scratch is easier than you might think and the results are incredibly rewarding. Whether you’re craving a nostalgic treat or just want to try your hand at a fun baking project, these fudge rounds are sure to hit the spot.

Ingredients

For the 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

For the chocolate drizzle:

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

• 1 teaspoon vegetable oil

For the 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

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

Directions

1. Make the cookies:
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
   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. Add the egg, corn syrup, and vanilla, then beat to combine. Scrape down the sides of the bowl.
   In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the butter mixture with the mixer on low speed. Beat until combined. The dough should be soft and slightly sticky.
   Using a 1 ½-tablespoon spring-loaded scoop, drop dough balls onto the prepared baking sheets. Bake for 8 to 9 minutes, until the cookies are slightly puffed and the edges are set. Let cool on the baking sheets for a few minutes before transferring to cooling racks. The cookies will flatten as they cool.

2. Decorate the cookies:
   For 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 chocolate onto each cookie. Refrigerate until the chocolate sets, about 30 minutes.

3. Make the filling:
   In the bowl of a stand mixer, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar, and beat until light and fluffy, about 3 minutes. Add the warm water and vanilla extract, then continue to beat on medium-high speed for another 2 minutes until the filling is light and creamy.

4. Assemble the Fudge Rounds:
   Spread or pipe the filling onto the flat side of half the cookies. Gently press the remaining cookies on top of the filling to form sandwich cookies.

5. Serve and store:
   Enjoy the fudge rounds immediately, or store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them for up to 5 days, or freeze for up to 1 month.

Servings and Timing

• Yield: 11 sandwich cookies

• Prep Time: 30 minutes

• Cook Time: 9 minutes

• Inactive Time: 30 minutes

• Total Time: 1 hour 9 minutes

Variations

• Add nuts: Try adding chopped nuts like pecans or walnuts to the cookie dough for a crunchy texture.

• Use dark chocolate: If you prefer a richer taste, swap the milk chocolate drizzle for dark chocolate chips.

• Flavor variations: Add a touch of cinnamon or espresso powder to the cookie dough for a unique twist on the flavor.

Storage/Reheating

• Store the assembled fudge rounds in an airtight container at room temperature for up to 1 day.

• For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month.

• When frozen, let the fudge rounds thaw for a few minutes before serving or enjoy them cold for an extra fudgy experience.

FAQs

1. How do I make the cookies chewier?

Using corn syrup in the dough helps achieve that chewy texture, so don’t skip this ingredient! Additionally, underbaking the cookies slightly will also help keep them chewy.

2. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be sure to reduce or omit the added salt in the recipe to avoid an overly salty taste.

3. Can I make these without corn syrup?

While corn syrup helps with the texture, you can substitute it with golden syrup or even honey. However, this may slightly alter the texture.

4. How do I know when the cookies are done baking?

The cookies will be slightly puffed up, and the edges will look set. Be careful not to overbake them, as they will continue to firm up as they cool.

5. Can I use different types of chocolate for the drizzle?

Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate for the drizzle. Each will provide a different flavor profile.

6. Can I make the cookies ahead of time?

Yes, you can make the cookies ahead and freeze them without the filling. Once ready to serve, thaw them and add the filling and chocolate drizzle.

7. How do I store the leftover filling?

If you have leftover filling, store it in an airtight container in the refrigerator for up to 3 days. Re-whip it before using.

8. Can I freeze the assembled fudge rounds?

Yes, you can freeze the assembled cookies. Place them in an airtight container with parchment paper between layers to prevent sticking.

9. How long will the cookies stay fresh?

These cookies will stay fresh for up to 1 day at room temperature, 5 days in the fridge, or 1 month in the freezer.

10. What is the best way to serve the fudge rounds?

For a fudgier texture, serve them chilled from the fridge or even slightly frozen!

Conclusion

These Homemade Fudge Rounds are an irresistible treat that brings back fond memories of the classic store-bought version but with better flavor and texture. With soft, fudgy cookies, creamy filling, and a chocolate drizzle, they’re perfect for any occasion. Whether you’re making them for a party or just to satisfy a chocolate craving, these homemade fudge rounds are sure to become a favorite in your baking rotation.