There’s something magical about biting into a Homemade Fudge Round—soft, chewy cookies sandwiching a rich, velvety filling. These indulgent treats are a nostalgic nod to childhood favorites, but with a homemade twist that’s even more satisfying. In just 37 minutes, you can create a batch of these decadent cookies, perfect for sharing or savoring solo. The combination of buttery dough and creamy fudge is pure bliss, offering a melt-in-your-mouth texture that’s impossible to resist.
Each bite delivers a symphony of flavors—sweet, chocolatey, and slightly caramelized—with a hint of vanilla warmth. The cookies are tender yet sturdy, while the filling is luxuriously smooth, making every mouthful a delight. Whether you’re treating yourself or impressing guests, these Fudge Rounds are a guaranteed crowd-pleaser. Plus, their generous size ensures every bite is as satisfying as the last. Ready to bake up a little happiness? Let’s get started!
Ingredients for Homemade Fudge Rounds
- 10 Tablespoons (142 g) unsalted butter, melted (cut into Tablespoon-sized pieces for easier melting)
- ⅔ cup (60 g) natural cocoa powder
- 1 ⅔ cup (365 g) sugar
- 2 eggs + 1 egg yolk, room temperature
- 1 ½ Tablespoons water
- 1 teaspoon (5 ml) vanilla extract
- 1 ⅓ cup (170 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate Frosting Filling
- ¾ cup (170 g) butter, softened (1 ½ sticks)
- 3 cups (375 g) powdered sugar, divided
- 4 ½ Tablespoons (25 g) natural cocoa powder
- ¼ teaspoon salt
- 6 Tablespoons (88 ml) heavy cream, divided
- ½ teaspoon vanilla extract
Chocolate Stripes
- 1 cup (150 g) milk chocolate melting wafers (or substitute with 1 cup milk chocolate chips + 1 teaspoon shortening)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C) and line a cookie sheet with parchment paper. Set aside.
- Melt butter: Cut butter into Tablespoon-sized pieces and place in a large microwave-safe bowl. Microwave in 15-second increments, stirring between, until completely melted.
- Add cocoa powder: Stir in cocoa powder until fully combined. Ensure the mixture is no longer warm before proceeding.
- Mix wet ingredients: Add sugar and stir well. Then, add eggs, vanilla extract, and water. Stir until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Mix dough: Gradually add dry ingredients to wet ingredients, stirring until completely combined.
- Scoop dough: Use a 1 ½ Tablespoon-sized scoop to drop rounded spoonfuls of dough onto the prepared cookie sheet, spacing them at least 2″ apart.
- Bake: Bake at 350°F for 10-12 minutes. Allow cookies to cool completely on the cookie sheet before filling.
Chocolate Frosting Filling
- Cream butter: In a stand mixer, beat butter until well-creamed.
- Add sugar and cocoa: Add 1 cup of powdered sugar and cocoa powder. Sprinkle in salt and stir until combined.
- Incorporate cream: Add 2 Tablespoons of heavy cream and stir well. Repeat with another cup of sugar, 2 more Tablespoons of cream, and the remaining sugar and cream. Stir in vanilla extract.
Assemble and Decorate
- Pair cookies: Match cooled cookies into sandwich pairs.
- Fill cookies: Generously spread or pipe frosting onto the bottom of one cookie, then sandwich with another. Repeat for all pairs.
- Melt chocolate: Melt chocolate wafers according to package instructions (or microwave chocolate chips and shortening in 15-second increments, stirring between, until melted).
- Pipe stripes: Pour melted chocolate into a small Ziploc bag, snip a corner, and pipe stripes over the cookies. Allow chocolate to harden before serving.
Storage and Serving Tips for Perfect Fudge Rounds
Store your Homemade Fudge Rounds in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. When ready to serve, let them come to room temperature for the best texture and flavor. These cookies are perfect for gifting or as a sweet treat with your afternoon coffee.
Recipe Variations to Spice It Up
For a fun twist, try adding a teaspoon of espresso powder to the cookie dough for a mocha flavor. You can also swap the milk chocolate melting wafers for dark or white chocolate for a different taste. For a nutty crunch, sprinkle chopped pecans or almonds on the melted chocolate before it hardens. If you’re feeling adventurous, add a pinch of cinnamon or chili powder to the frosting for a unique kick.
Time-Saving Tips for Busy Bakers
To save time, prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. You can also make the frosting a day ahead and store it in the fridge, just let it come to room temperature before piping. If you’re short on time, skip the chocolate stripes or use pre-made frosting for a quicker assembly.
Equipment Guidance for Smooth Baking
For this recipe, a stand mixer or hand mixer will make creaming the butter and frosting much easier. Use a cookie scoop to ensure evenly sized cookies, and a piping bag or Ziploc bag with a snipped corner for precise frosting and chocolate piping. A silicone baking mat can also be a great alternative to parchment paper for easy cleanup.
Common Questions Answered
Can I use Dutch-process cocoa powder?
Yes, but it may slightly alter the flavor and texture.
What if I don’t have cornstarch?
You can omit it, but the cookies may be slightly less tender.
Can I use less sugar?
While you can reduce it slightly, keep in mind it will affect the texture and sweetness. These tips will help you troubleshoot and customize the recipe to your liking.
Homemade Fudge Rounds
Ingredients
- 10 Tablespoons unsalted butter melted
- ⅔ cup natural cocoa powder
- 1 ⅔ cup sugar
- 2 eggs + 1 egg yolk room temperature
- 1 ½ Tablespoon water
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate Frosting Filling
- ¾ cup butter softened (1 ½ sticks)
- 3 cups powdered sugar divided
- 4 ½ Tablespoons natural cocoa powder
- ¼ teaspoon salt
- 6 Tablespoons heavy cream divided
- ½ teaspoon vanilla extract
Chocolate Stripes
- 1 cup milk chocolate melting wafers or you may substitute 1 cup milk chocolate chips and 1 teaspoon shortening
Instructions
- Preheat oven to 350F (177C) and line a cookie sheet with parchment paper. Set aside.
- Cut butter into Tablespoon-sized pieces and place in a large microwave-safe bowl. 10 Tablespoons (142 g) unsalted butter
- Microwave in 15-second increments (stirring between) until butter is completely melted. Stir in cocoa powder until completely combined. Make sure the butter/cocoa is no longer warm to the touch before proceeding with the recipe.⅔ cup (60 g) natural cocoa powder
- Add sugar and stir well.1 ⅔ cup (365 g) sugar
- Add eggs, vanilla extract, and water. Stir well.2 eggs + 1 egg yolk, 1 ½ Tablespoon water, 1 teaspoon (5 ml) vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.1 ⅓ cup (170 g) all-purpose four, 2 teaspoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Gradually add dry ingredients to wet, stirring until completely combined.
- Scoop cookie dough by 1 ½ Tbsp-sized scoops and drop by rounded spoonful onto prepared cookie sheet, placing cookie dough scoops at least 2″ apart.
- Bake on 350F for 10-12 minutes. Allow cookies to cool completely on cookie sheet before filling.
- FrostingIn a stand mixer, beat butter until well-creamed.¾ cup (170 g) butter
- Add 1 cup of sugar and cocoa powder. Sprinkle in salt. Stir until combined.3 cups (375 g) powdered sugar, 4 ½ Tablespoons (25 g) natural cocoa powder, ¼ teaspoon salt
- Add 2 Tablespoons of heavy cream, stir well.6 Tablespoons (88 ml) heavy cream
- Add another cup of sugar and stir, followed by 2 more Tablespoons of cream. Repeat with remaining sugar and cream, and then stir in vanilla extract.½ teaspoon vanilla extract
- Pair off your cooled cookies into sandwich pairs, and then generously spread or pipe frosting/filling onto the bottom of one cookie, sandwiching with the bottom of another, until all cookie pairs are filled.
- Melt chocolate melting wafers according to package instructions (or, if using milk chocolate chips and shortening, microwave chips and shortening at 15-second increments, stirring well in-between), until chocolate is completely melted. 1 cup (150 g) milk chocolate melting wafers
- Pour chocolate into small Ziploc bag and snip a small piece out of the corner. Pipe melted chocolate over cookies. Allow chocolate to harden before serving (melting wafers chocolate will harden much faster than chocolate chip/shortening chocolate).