Why You’ll Love This Recipe

I love this recipe because it captures that perfect chewy texture and rich chocolate flavor I crave in a fudge round, without any artificial aftertaste. Each bite has that soft, brownie-like cookie with a fudgy filling and a shiny chocolate drizzle on top. They look impressive, but they’re easy to make and perfect for sharing or freezing for later. Whether I’m baking for a special occasion or just satisfying a chocolate craving, these cookies never disappoint.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the 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

For the chocolate drizzle:
1/2 cup (85 grams) milk chocolate chips
1 teaspoon vegetable oil

For the 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

Directions

1. I preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, I beat the butter and sugar on medium-high speed for about 2 to 3 minutes until light and fluffy, scraping down the bowl as needed.

3. I add the egg, corn syrup, and vanilla, and beat until combined.

4. In a separate bowl, I whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.

5. With the mixer on low, I gradually add the dry ingredients to the wet mixture until just combined. The dough should be soft and slightly sticky.

6. Using a 1½-tablespoon scoop, I drop balls of dough onto the prepared baking sheets.

7. I bake the cookies for 8 to 9 minutes, just until the edges are set and the tops are slightly puffed. I let them cool on the baking sheet for a few minutes, then transfer them to a rack. They’ll flatten as they cool.

8. For the chocolate drizzle, I microwave the chocolate chips and vegetable oil together, stirring every 15 seconds until smooth. I drizzle or pipe it over each cooled cookie, then refrigerate until set (about 30 minutes).

9. For the filling, I beat the butter in a stand mixer until smooth. I add the sifted cocoa and powdered sugar, beating until light and fluffy, about 3 minutes. Then I mix in the warm water and vanilla and beat again for about 2 minutes until creamy.

10. I pipe or spread the filling on the flat side of half the cookies and gently sandwich them with the other halves.

Servings and Timing

This recipe makes about 11 sandwich cookies. It takes around 30 minutes of prep time, 9 minutes of baking time, and 30 minutes of cooling and setting, for a total of about 1 hour and 9 minutes.

Variations

Sometimes I add a pinch of espresso powder to the cookie dough for a deeper chocolate flavor. I also like swapping the milk chocolate drizzle for dark chocolate when I want a less sweet bite. For a fun twist, I’ve added a touch of peanut butter to the filling or rolled the edges in mini chocolate chips. I can even make them smaller for bite-sized treats or larger for an indulgent dessert sandwich.

Storage/Reheating

I store the assembled fudge rounds in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days. For longer storage, I freeze them for up to a month. I like to let them sit at room temperature for a few minutes before eating if chilled. The colder they are, the fudgier they taste.

FAQs

How do I keep the cookies soft?

I make sure not to overbake them—removing them just when the edges set keeps them chewy and soft in the center.

Can I make these without corn syrup?

Yes, I can replace it with honey or maple syrup, though the texture may be slightly different.

What type of cocoa powder works best?

I prefer using natural unsweetened cocoa powder for that classic fudge round taste.

Can I freeze the unfilled cookies?

Absolutely, I can freeze the baked cookies (without filling) for up to 2 months, then thaw and fill later.

How do I get a neat drizzle on top?

I like using a small piping bag or a zip-top bag with a tiny corner snipped off for clean lines.

Can I double this recipe?

Yes, I often double it since the cookies disappear fast. Just make sure to bake one sheet at a time for even results.

What if my filling is too thick?

I add a teaspoon of warm water at a time until the texture becomes smooth and spreadable.

Can I use dark or semi-sweet chocolate for the drizzle?

Yes, both work beautifully and balance the sweetness of the filling.

Do I need to chill the dough before baking?

No, the dough is soft but bakes perfectly without chilling. However, if my kitchen is warm, I sometimes chill it for 10 minutes to make it easier to handle.

Can I make these gluten-free?

Yes, I can use a cup-for-cup gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Conclusion

These homemade fudge rounds bring back all the nostalgic joy of the classic treat but with richer flavor and better texture. I love how simple they are to make, yet they taste like something straight from a bakery. Whether I’m sharing them with friends or keeping them all to myself, these soft, chewy, and ultra-fudgy cookies always hit the spot.