Get ready to indulge in a delightful treat with these Homemade Fudge Rounds! These soft, chocolatey cookies are filled with a rich, creamy filling and topped with a luscious chocolate drizzle. Perfect for any occasion!
Tips for Success
Make sure your butter is at cool room temperature for the perfect texture. Trust me, this part’s so satisfying when you see the cookies puff up in the oven!
Why You'll Love This Recipe
These Fudge Rounds are not just a treat; they’re an experience! With each bite, you’ll enjoy the rich chocolate flavor and creamy filling. You’ve got to try this one!
Ingredients
- For the cookies:
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- For the chocolate drizzle:
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- For the filling:
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Instructions
- Make the cookies:
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Step 1- Preheat and Prepare: Preheat oven to 350°F. Line two baking sheets with parchment paper.
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Step 2- Mix the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed, scraping down the sides of the bowl a couple times, until light and fluffy, about 2 to 3 minutes. Beat in the egg, corn syrup, and vanilla. Scrape down the bowl.
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Step 3- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients. Beat on low until combined. The dough will be soft and slightly sticky.
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Step 4- Bake the Cookies: Using a 1 ½-tablespoon spring-loaded scoop, drop balls of dough on baking sheets and bake until the cookies are slightly puffed up and the edges are set, about 8 to 9 minutes. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling. Cookies will flatten as they cool.
- Decorate the cookies:
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Step 5- Prepare Chocolate Drizzle: For the chocolate drizzle, microwave milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of each cookie. Refrigerate until chocolate is set, at least a half hour.
- Make the filling:
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Step 6- Beat the Filling: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add in the warm water and vanilla, and beat on medium-high speed for about 2 minutes or until light and fluffy.
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Step 7- Assemble Fudge Rounds: Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.
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Step 8- Storage: Serve or store assembled Fudge Rounds in an airtight container at room temperature for up to 1 day, in the fridge for up to 5 days, or freeze for up to 1 month. The colder the Fudge Rounds are when serving, the more fudgy they'll be!
Nutrition
- Calories: 250, Fat: 12g, Carbs: 35g, Protein: 2g
Cooking techniques
Beating the butter and sugar for the cookies until fluffy helps create a light texture. Also, letting the cookies cool completely ensures they maintain their shape and texture.
Variations or substitutions
You can try using dark chocolate chips for the drizzle or even a peanut butter filling for a fun twist!
Storage tips
Store them in an airtight container to keep them fresh. They can also be frozen for later enjoyment!
Notes
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend!
