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Homemade Fudge Rounds

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These Homemade Fudge Rounds are soft, chewy, and irresistibly chocolaty sandwich cookies filled with creamy fudge frosting and topped with a chocolate drizzle. They capture all the nostalgia of the classic lunchbox treat, but with richer flavor and made-from-scratch goodness that’s even better than the original.

Ingredients

For the Cookies:

10 tbsp (142 g) unsalted butter, at cool room temperature

3/4 cup (150 g) granulated sugar

1 large egg, at cool room temperature

1 tbsp light corn syrup*

1 tsp vanilla extract

1 1/4 cups (159 g) all-purpose flour

6 tbsp (32 g) unsweetened natural cocoa powder

1 tsp cornstarch

1/2 tsp baking soda

1/4 tsp fine sea salt

For the Filling:

1 stick (113 g) unsalted butter, at cool room temperature

2 tbsp (11 g) unsweetened natural cocoa powder, sifted

1 1/2 cups (188 g) powdered sugar, sifted

2 tbsp warm water (about 100°F)

1/2 tsp vanilla extract

For the Chocolate Drizzle:

1/2 cup (85 g) milk chocolate chips

1 tsp vegetable oil

Instructions

  1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, beat butter and sugar on medium-high speed for 2–3 minutes until light and fluffy. Scrape down the bowl as needed.
  3. Add the egg, corn syrup, and vanilla; beat until fully combined.
  4. In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough should be soft and slightly sticky.
  6. Using a 1½-tablespoon scoop, drop balls of dough onto the prepared sheets, spacing them about 2 inches apart.
  7. Bake for 8–9 minutes, until the edges are set and the tops are slightly puffed. Cool on the sheet for a few minutes, then transfer to a rack to cool completely—they’ll flatten as they cool.
  8. For the drizzle: Melt chocolate chips and oil together in the microwave, stirring every 15 seconds until smooth. Drizzle over cooled cookies and refrigerate 30 minutes to set.
  9. For the filling: Beat butter until smooth. Add cocoa powder and powdered sugar; beat for 3 minutes until fluffy. Mix in warm water and vanilla, beating another 2 minutes until creamy.
  10. Spread or pipe filling onto half the cookies and top with the remaining cookies to form sandwiches.

Notes

Do not overbake—the cookies should look slightly underdone for a soft, chewy texture.

For deeper chocolate flavor, add a pinch of espresso powder to the dough.

Use dark or semi-sweet chocolate for a less sweet drizzle.

Filling too thick? Add a teaspoon of warm water at a time until smooth.

Replace corn syrup with honey or maple syrup if preferred.

Nutrition

Find it online: https://chocolatecoveredamy.com/homemade-fudge-rounds/