Chocolate Sandwich Cookies on a plate

Homemade Fudge Rounds

Homemade Fudge Rounds

Dawn Arnold

Servings

7

Prep Time

20 minutes

Cook Time

12 minutes

Cuisine

American

Category

Cookies

These Chocolate Fudge Sandwich cookies are my homemade version of the famous Fudge Rounds cookies you may remember as a child, and they are delicious!

Homemade Fudge Rounds

Ingredients

  • 1 ½ cups Brown Sugar (300 grams) (Light or Dark)

  • ½ cup Sugar (100 grams)

  • 1 tablespoon Glucose Syrup or Corn Syrup (example Karo syrup)

  • 1 cup plus 1 tablespoon Butter, slightly melted (240 grams)

  • 2 large eggs, room temp

  • 2 tablespoons Buttermilk (see note for options)

  • 1.5 tsp vanilla extract (7.71 grams)

  • 2 plus 2/3 cups AP Flour (340 grams) (I use King Arthur Flour)

  • ¾ cup Cocoa Powder (90 grams)

  • 2 teaspoons Baking Soda

  • ½ teaspoon Kosher Salt

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  • 1 Cup Chocolate Chips

  • 1 tablespoon Coconut Oil (Refined coconut oil does not taste like coconut.

  • OR you can melt chocolate melts or almond bark and make designs to make your designs on top.

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  • ½ cup Unsalted Butter, room temperature (114 grams)

  • 1 block Cream Cheese, room temperature (226 grams)

  • 1 teaspoon Vanilla Extract

  • 4 oz Dark Chocolate, melted and cooled slightly (114 grams)

  • 6 cups Powdered Sugar

  • ¼ cup Boiling Water

  • ¼ teaspoon Kosher Salt

Directions

  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

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  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.

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  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.
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