Homemade Fudge Rounds Recipe
If you have a serious sweet tooth and love the rich, melt-in-your-mouth goodness of chocolate, these Homemade Fudge Rounds are about to become your new obsession. Picture soft, cocoa-packed cookies sandwiched around a luxuriously creamy chocolate filling with a glossy drizzle on top—each bite delivering an irresistible fudgy experience. Whether you’re baking for a special occasion or simply craving a decadent treat, Homemade Fudge Rounds combine simplicity and indulgence in every delightful morsel.
Ingredients You’ll Need
These ingredients are simple pantry staples, but each plays a critical role in creating the perfect texture, balance of sweetness, and deep chocolate flavor that make Homemade Fudge Rounds so unforgettable.
- Unsalted butter: Using cool room temperature butter ensures your dough comes together smoothly and bakes to soft, tender cookies.
- Granulated sugar: Adds sweetness and helps achieve that slight crisp edge to balance the fudge filling.
- Large egg: Brings structure and moisture; room temperature is key for even mixing.
- Light corn syrup: A subtle touch that helps the cookies stay soft and chewy while adding a glossy finish.
- Vanilla extract: Enhances the chocolate flavor, giving the fudge rounds a warm, inviting aroma.
- All-purpose flour: The foundation that holds everything together with just the right amount of chew.
- Unsweetened natural cocoa powder: For that rich, authentic chocolate punch in both dough and filling.
- Cornstarch: Helps create a delicate, tender crumb so the rounds melt on your tongue.
- Baking soda: A leavening agent that allows the cookies to puff slightly and not turn out dense.
- Fine sea salt: Balances the sweetness and deepens the chocolate’s richness.
- Milk chocolate chips: Melted with vegetable oil to create a shiny chocolate drizzle topping.
- Powdered sugar: Used in the filling for a silky texture and perfect sweetness.
- Warm water: Lightens the filling, making it smooth and fluffy enough to spread easily.
- Vegetable oil: Keeps the chocolate drizzle glossy and keeps it from seizing.
How to Make Homemade Fudge Rounds
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F and lining baking sheets with parchment paper—this keeps the cookies from sticking and helps them bake evenly. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, which takes about 2 to 3 minutes. Add the egg, corn syrup, and vanilla, mixing well after each addition to create a smooth, cohesive batter.
Step 2: Combine Dry Ingredients
Whisk together the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. Gradually add this dry mixture into your wet ingredients with the mixer on low speed. The dough should turn soft and slightly sticky but manageable. This delicate balance is important because it ensures the cookies bake tender yet hold their shape.
Step 3: Bake the Cookies
Using a 1 ½-tablespoon spring-loaded scoop, drop uniform balls of dough onto your prepared baking sheets. The scooping method guarantees even baking, so each cookie is consistent in size and texture. Bake for 8 to 9 minutes, just until the cookies puff slightly and the edges look set. They will flatten as they cool, so don’t worry if they seem a bit puffy coming out of the oven.
Step 4: Add the Chocolate Drizzle
While the cookies cool, melt the milk chocolate chips with vegetable oil in a microwave-safe bowl, stirring every 15 seconds until perfectly smooth. This drizzle adds a shiny, luscious finish, elevating the look and the taste. Use a spoon or piping bag to decorate each cookie, then refrigerate for at least 30 minutes to allow the chocolate to set firmly.
Step 5: Make the Fudge Filling
In your stand mixer, beat the butter until smooth and creamy before adding sifted cocoa powder and powdered sugar. Beat this mixture for about 3 minutes until light and fluffy, scraping down the bowl frequently to make sure everything is well combined. Add warm water and vanilla last, then mix on medium-high speed for 2 minutes until the filling is airy and silky—the perfect texture for sandwiching.
Step 6: Assemble the Fudge Rounds
Take half of the cookies and pipe or spread the chocolate filling generously onto their flat sides. Gently press another cookie on top to form a sandwich. This step is where the magic happens, turning simple cookies into the irresistible Homemade Fudge Rounds that chocolate lovers dream about.
How to Serve Homemade Fudge Rounds
Garnishes
For an extra touch of elegance and crunch, sprinkle a few coarse sea salt flakes or finely chopped toasted nuts on top of the chocolate drizzle before chilling. This not only adds texture but also contrasts beautifully with the sweet, fudgy filling. You can also dust a tiny pinch of cocoa powder around the plate for an artful presentation when serving guests.
Side Dishes
Homemade Fudge Rounds pair wonderfully with a glass of cold milk or a cup of rich coffee. For a more decadent spread, serve alongside fresh berries or a scoop of vanilla ice cream. The fruity brightness or creamy coolness complements the intense chocolate, balancing the richness so every bite feels like a comforting hug.
Creative Ways to Present
These fudge rounds make fantastic gifts or party treats—consider stacking them in a clear jar tied with a ribbon, or placing them in decorative cupcake liners for an elegant touch at gatherings. You might also ship them in a sturdy box with parchment paper layers, ensuring they arrive fresh and ready to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Homemade Fudge Rounds in an airtight container at room temperature for up to one day to enjoy that perfectly soft texture. If you want them a bit firmer and extra fudgy, refrigerate them for up to five days. The cold enhances their richness and makes them feel like a gourmet indulgence every time you bite in.
Freezing
You can freeze these fudge rounds for up to one month without sacrificing flavor or texture. Wrap each sandwich individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. When you want a treat, just thaw them in the fridge overnight—they’ll be just as delicious and fudgy as freshly made.
Reheating
While these treats are typically enjoyed cold or at room temperature, if you want a warm experience, gently microwave a fudge round for about 10 seconds. This brings out an even softer texture and intensifies the chocolate aroma without melting the filling or chocolate drizzle completely. Enjoy immediately for a cozy, melt-in-your-mouth moment.
FAQs
Can I use dark chocolate instead of milk chocolate chips for the drizzle?
Absolutely! Dark chocolate provides a more intense, slightly bitter contrast that pairs beautifully with the sweet filling. Just melt it the same way with vegetable oil to keep the drizzle smooth and shiny.
Why is cornstarch included in the cookie dough?
Cornstarch helps create a tender, delicate crumb by reducing gluten development. This leads to soft, melt-in-your-mouth cookies rather than a cakey or overly dense texture, making your fudge rounds extra special.
Is it necessary to use light corn syrup?
The light corn syrup helps maintain the chewy texture of the cookies and gives a subtle shine. If you don’t have it, you can substitute with honey or golden syrup, but expect a slightly different texture and flavor.
Can I make these gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture might vary slightly but the flavor will remain just as decadent and delicious.
How long do Homemade Fudge Rounds keep freshness after baking?
For optimal freshness and texture, enjoy your Homemade Fudge Rounds within five days when refrigerated. Beyond that, their texture can change, although freezing helps preserve them well for longer storage.
Final Thoughts
There’s something truly special about baking and sharing your own Homemade Fudge Rounds—a treat that’s both straightforward to make and ridiculously delicious. They bring together the perfect balance of soft cookie and rich chocolate filling in a way that feels like a warm, sweet hug. Trust me, once you try these, you’ll find yourself reaching for them again and again, whether for a quiet afternoon indulgence or to wow friends at your next gathering.
Print
Homemade Fudge Rounds Recipe
- Total Time: 40 minutes
- Yield: about 24 fudge rounds 1x
- Diet: Vegetarian
Description
Homemade Fudge Rounds are rich, soft chocolate cookies sandwiched with a luscious cocoa buttercream filling and topped with a silky milk chocolate drizzle. Perfect for chocolate lovers looking for an indulgent treat that’s easy to make at home.
Ingredients
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
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Make cookie dough: 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. Add the egg, corn syrup, and vanilla extract, and mix until combined, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and sea salt.
- Mix dry and wet ingredients: 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.
- Scoop and bake cookies: Using a 1 ½-tablespoon spring-loaded scoop, drop dough balls onto the prepared baking sheets, spacing them evenly. Bake for 8 to 9 minutes, until the cookies are slightly puffed and edges are set. Remove from oven and let the cookies cool on baking sheets for a few minutes before transferring to cooling 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 melted. Drizzle or pipe the chocolate over the cooled cookies. Refrigerate until the drizzle is set, at least 30 minutes.
- Make the filling: In a clean bowl of the stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar, and beat for about 3 minutes until light and fluffy. Add warm water and vanilla extract, then beat on medium-high speed for an additional 2 minutes until fluffy and smooth.
- Assemble fudge rounds: Pipe or spread the filling evenly on the flat side of half of the cookies. Gently press another cookie on top to form sandwiches.
- Serve and store: Enjoy immediately or store the assembled fudge rounds in an airtight container. Keep at room temperature for up to 1 day, refrigerate for up to 5 days, or freeze for up to 1 month. Serving chilled enhances the fudgy texture.
Notes
- Use room temperature ingredients to ensure proper mixing and texture.
- Light corn syrup helps give the cookies a soft and chewy texture.
- The cookies will flatten after baking and cooling; don’t overbake to keep them soft.
- For a dairy-free version, substitute butter and milk chocolate chips with vegan alternatives.
- Make sure to sift cocoa powder and powdered sugar for a smooth filling texture.
- Store assembled fudge rounds in the fridge if not consumed within a day to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fudge round (1 sandwich cookie)
- Calories: 190
- Sugar: 18g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate fudge rounds, chocolate sandwich cookies, homemade fudge cookies, easy chocolate dessert, cocoa buttercream filling
