Introduction

These Homemade Fudge Rounds are rich, chocolatey sandwich cookies filled with a creamy cocoa buttercream. Perfectly soft with a luscious filling, they make a delightful treat for any occasion or a cozy snack with coffee.

A white plate holds a stack of eight round chocolate sandwich cookies arranged close together with some overlapping. Each cookie has a dark brown rough textured top and bottom layer with a smooth light brown filling visible in between, forming two clear layers. The top cookie surface is decorated with thin, wavy lines of milk chocolate drizzle that shine slightly, adding texture and pattern. The plate sits on a white marbled surface that enhances the rich colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup (85 grams) milk chocolate chips
1 teaspoon vegetable oil
1 stick (113 grams) unsalted butter, at cool room temperature (for filling)
2 tablespoons (11 grams) unsweetened natural cocoa powder, sifted (for filling)
1 1/2 cups (188 grams) powdered sugar, sifted (for filling)
2 tablespoons warm water (about 100°F) (for filling)
1/2 teaspoon vanilla (for filling)

Instructions

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg, corn syrup, and vanilla extract, then scrape down the bowl to combine.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and sea salt. Gradually add the dry ingredients to the mixer on low speed, mixing until combined. The dough will be soft and slightly sticky.
Step 4: Use a 1 ½-tablespoon spring-loaded scoop to drop balls of dough evenly spaced onto the prepared baking sheets. Bake for 8 to 9 minutes, until cookies are slightly puffed and edges are set.
Step 5: Remove the baking sheets from the oven and transfer cookies to cooling racks after a few minutes. Allow them to cool completely as they will flatten upon cooling.
Step 6: 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 melted chocolate on top of each cookie. Refrigerate until the chocolate sets, at least 30 minutes.
Step 7: To make the filling, 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. Mix in warm water and vanilla and beat on medium-high for another 2 minutes until light and creamy.
Step 8: Spread or pipe the filling onto the flat side of half the cookies. Gently press another cookie on top to form a sandwich.
Step 9: Serve immediately or store as desired (see Storage below).

Tips & Variations

For a richer flavor, use Dutch-processed cocoa powder in both the cookies and filling.
If you prefer a firmer filling, chill the buttercream in the fridge for 10 minutes before assembling the cookies.
Swap milk chocolate drizzle for dark or white chocolate for a different taste profile.
Make mini fudge rounds by using a smaller scoop and reducing baking time slightly.

Storage

Store assembled Fudge Rounds in an airtight container. Keep them at room temperature for up to 1 day or refrigerate for up to 5 days. For longer storage, freeze them for up to 1 month. Thaw frozen Fudge Rounds in the refrigerator before serving. Note that the cookies soften the colder they are, so bring to room temperature for best texture and flavor.

How to Serve

A soft chocolate cookie with a bite taken out of it sits on a white plate. The cookie has two main layers: a dense, dark brown bottom layer and a thick middle layer of creamy chocolate filling. The top layer is another cookie, slightly rough in texture, with thin lines of shiny chocolate drizzled across it in a wavy pattern. Tiny crumbs lie near the bitten edge on the plate. In the background, there is a cooling rack with more cookies and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature briefly before scooping and baking.

Can I substitute light corn syrup with something else?

If you don’t have light corn syrup, you can use honey or golden syrup as a substitute. These alternatives will help maintain the cookies’ chewiness and shine.