Homemade Fudge Rounds. Silky chocolate filling sandwiched between the rich and fudgy cookies.
For the cookies:
10 Tbsp salted butter, soft at room temperature
2/3 cup unsweetened dark cocoa powder
1 2/3 cups sugar
1 egg yolk
1 1/2 Tbsp warm water
1 tsp vanilla extract
1 1/3 cup flour
2 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the fudge filling:
3/4 cup salted butter, soft at room temperature
3 cups powdered sugar
4 1/2 Tbsp cocoa powder
3–5 Tbsp heavy cream
1/4 tsp salt
For chocolate stripes:
50 hershey kisses, unwrapped (milk chocolate)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and cocoa powder until fluffy.
Add in eggs, vanilla, and water and mix until well combined.
In a separate medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Slowly add in the flour mixture to the butter mixture and mix well.
Coop out cookie dough by 1 1/2-2Tbsp portions and place on prepared cookie sheet at least 2 inches apart (these cookies spread) I bake 6 cookies per baking sheet.
Bake cookies for 10 minutes, being careful to not over bake. These cookies should still be soft. Allow cookies to cool completely.
To make the filling, cream the butter on high speed until fluffy. Add in 1 cup of the powdered sugar, the cocoa powder, vanilla extract, and 2Tbsp cream. Repeat until with remaining powdered sugar and cream until the filling is your desired consistency. It should be a thick frosting.
Pair up the cookies and make a sandwich with the fudge filling.
Melt the Hershey Kisses in the microwave at 15 second intervals stirring in between. Heat just until melted as to avoid burnt spots. Drizzle sandwiches with melted kisses to create the stripes.