Homemade Fudge Rounds

1. In a bowl, mix together the flour, cocoa powder, baking soda, and salt together until combined.

2. In your mixing bowl, beat the partially melted butter, sugars, and glucose syrup together until combined.

3. Add eggs, buttermilk, vanilla, and food color or emulsion and beat until the mixture is creamed.

4. Add dry ingredients to the wet ingredient and only beat long enough for the mixture to be combined.

5. Scoop out on a parchment lined sheet pan, with 3 inches between each cookie.

6. I used a 2 ¾ oz cookie scoop and was able to scoop 14 cookies which would make 7 extra large cookie sandwiches.

7. Bake at 350 degrees F until the cookie no longer looks wet on top. This will take about 12 minutes, depending on the size of your cookies and your oven. I like to remove my cookies from the oven just before they are done because they keep cooking on the baking pan as they cool.

8. I like to bake the cookies immediately after I scoop them, no need to chill the dough.

9. Allow cookies to cool on the cookie sheet.

10. Fill with your favorite buttercream or cream cheese buttercream

Chocolate Cream Cheese Buttercream Directions

1. Place butter and cream cheese in a mixing bowl and beat until smooth.

2. Add Vanilla Extract and mix until combined.

3. Add the melted chocolate and mix until incorporated.

4. Add half of the powdered sugar and half of the water and beat until combined.

5. Add the remaining powdered sugar, and if the filling needs to be thinner, you can add the rest of the water and beat until completely combined and fluffy. You may not end up using all of the water.

6. Add more water if you want to thin out the icing.

Chocolate Design on top

1. Melt Chocolate and Coconut Oil together and stir until smooth.

2. Place in a piping bag or zip lock bag and clip the corner for the chocolate to come out. Pipe the chocolate onto your cookies. It will thicken as it cools, so you may want it to rest for a few minutes before piping.