Homemade Fudge Rounds

Bring back childhood nostalgia with these Homemade Fudge Rounds! Soft chocolate cookies sandwiched with creamy fudge filling and drizzled with chocolate, this recipe is perfect for satisfying your sweet tooth or sharing with friends and family. Skip the store-bought version and enjoy these freshly baked, ultra-decadent treats right at home.

Ingredients

For the Cookies:

  • 10 tbsp (142 g) unsalted butter, at cool room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, at cool room temperature
  • 1 tbsp light corn syrup*
  • 1 tsp vanilla extract
  • 1 ¼ cups (159 g) all-purpose flour
  • 6 tbsp (32 g) unsweetened natural cocoa powder
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp fine salt

For the Chocolate Drizzle:

  • ½ cup (85 g) milk chocolate chips
  • 1 tsp vegetable oil

For the Filling:

  • 1 stick (113 g) unsalted butter, at cool room temperature
  • 2 tbsp (11 g) unsweetened natural cocoa powder, sifted
  • 1 ½ cups (188 g) powdered sugar, sifted
  • 2 tbsp warm water (about 100°F)
  • ½ tsp vanilla

Instructions

1. Prepare the Cookie Dough:

  1. In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
  2. Add the egg, corn syrup, and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Cover and chill for 30 minutes.

2. Bake the Cookies:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Roll the dough into small balls (about 1 ½ tbsp each) and place them 2 inches apart on the prepared sheets.
  3. Gently press down on each ball to flatten slightly.
  4. Bake for 8–10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

3. Make the Filling:

  1. In a medium bowl, beat the butter until smooth.
  2. Add the cocoa powder and powdered sugar, beating until combined.
  3. Mix in the warm water and vanilla until the filling is light and fluffy.

4. Assemble the Fudge Rounds:

  1. Pair up cookies of similar sizes. Spread a layer of filling on the flat side of one cookie, then press the flat side of another cookie on top to sandwich them.

5. Add the Chocolate Drizzle:

  1. Melt the chocolate chips and vegetable oil together in a microwave-safe bowl, stirring every 20 seconds until smooth.
  2. Drizzle the melted chocolate over the cookie sandwiches using a fork or a piping bag.

6. Serve and Enjoy:
Let the chocolate set for about 15 minutes before serving. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

* Tip: If you don’t have corn syrup, substitute it with honey or golden syrup for a similar texture.

Enjoy your homemade fudge rounds!