Description
These Homemade Fudge Rounds are soft, chewy, and filled with a creamy chocolate buttercream that tastes even better than the nostalgic snack cakes you grew up with. Perfect for cookie lovers who crave something rich, fudgy, and deeply comforting.
Ingredients
For the Cookies:
¾ cup (170g) unsalted butter, room temperature – for that soft, chewy texture
¾ cup (150g) brown sugar – adds moisture and caramel flavor
¼ cup (50g) granulated sugar – balances the sweetness
1 large egg – binds the dough for structure
2 tsp pure vanilla extract – enhances the chocolate flavor
1 ¼ cups (160g) all-purpose flour – spoon and level for accuracy
¾ cup (70g) unsweetened cocoa powder – use Dutch-process for deeper flavor
½ tsp baking soda – gives the cookies a gentle rise
¼ tsp salt – balances all the sweetness
For the Filling:
¾ cup (130g) semisweet chocolate chips – melted for a smooth base
¼ cup (60ml) heavy cream – makes the filling silky
¼ cup (56g) unsalted butter, softened – adds richness
1 cup (120g) powdered sugar – creates that fluffy texture
½ tsp vanilla extract – rounds out the flavor
Optional Drizzle:
¼ cup (45g) milk chocolate – melted, for that signature fudge round swirl
Instructions
Preheat the oven: Set your oven to 350°F (177°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add wet ingredients: Mix in the egg and vanilla until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients and blend until a soft dough forms.
Shape the cookies: Scoop the dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your fingers.
Bake: Bake for 8–10 minutes, or until the edges are just set but the centers still look soft. Let cool on the pan for 5 minutes before transferring to a rack.
Make the filling: Heat the cream until steaming and pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Once slightly cooled, beat in the butter, powdered sugar, and vanilla until light and fluffy.
Assemble: Spread a generous spoonful of filling on the flat side of one cookie, then sandwich with another.
Optional drizzle: Melt the milk chocolate and pipe or drizzle over the tops for that classic fudge round look.
Chill and enjoy: Let cookies rest for 20 minutes so the filling sets slightly before serving.
Notes
Make Ahead: You can prepare the dough up to 48 hours in advance and chill it before baking.
Storage: Keep in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
Freezer-Friendly: Freeze unfilled cookies for up to 1 month. Thaw and fill before serving.
Flavor Variations: Try mint, coffee, or peanut butter fillings for a fun twist!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
