Homemade Fudge Rounds

Packaged fudge rounds were my favorite treat to buy in Junior High.  Chewy, fudgy, silky filling, soft and chocolaty.

Homemade Fudge Rounds.  Silky chocolate filling sandwiched between the rich and fudgy cookies.  My friend brought these to my cookie party several years ago, and every year since then I ask her to bring them to the annual party.  They are so so good and I have been known to hide the leftovers in my secret sweet stash so my kids won't find them. I have no shame. 

Make sure to visit my roundup post for all of my Christmas Cookies.  I've been hosting a Christmas Cookie Exchange party for years and I've been keeping a tab on all of the delicious recipes shared.  

Fudgy and soft chocolate cookies sandwiched together with the silkiest smooth filling.  Drizzle them with nostalgic stripes and serve with a smile.  

Homemade Fudge Rounds {Little Debbie Copycat}

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Silky cholate filling sandwiched between soft and fudgy cookies. These put storebought treats to shame.

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Ingredients

  

Cookies:

• 10 tablespoon unsalted butter soft at room temperature
• ¾ cup sugar
• 1 egg
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1 ¼ cups flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon corn starch
• ½ teaspoon baking soda
• ¼ teaspoon salt

Filling:

• !/2 cup unsalted butter soft at room temperature
• 2 tablespoon unsweetened cocoa powder
• 1 ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoon water

Chocolate Stripes Drizzle:

• 1 teaspoon vegetable oil
• ½ cup milk chocolate chips

Get ingredients with

Instructions

 

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), beat the butter and sugar on medium speed for 3 minutes until it is light colored and fluffy.
3. Scrape the sides of the bowl and add egg, corn syrup, and vanilla. Mix on medium until incorporated.
4. Add flour, cocoa powder, corn starch, baking soda, and salt. Slowly mix increasing mixing speed from low to medium until well combined. Dough will be soft and sticky.
5. Use a 1 ½ tablespoon cookie scoop and scoop dough on to baking sheets 2 inches apart. I bake 12 per baking sheet.
6. Bake 9 minutes just until edges are set. They will flatten as they cool.
7. To make the filling, use an electric hand mixer to beat the butter on medium speed until it is silky smooth. Add in the cocoa powder and powdered sugar. Mix until light colored and fluffy.
8. Scrape down the sides and bottom of the bowl and add in the vanilla extract and water. Continue to mix on medium speed for 2 minutes.
9. Spread or pipe filling onto the flat side of one cookie. Top with another cookie. Repeat until all cookies have been sandwiched with filling.

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