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    You are here: Home / Desserts / Cookies / Homemade Fudge Rounds

    Homemade Fudge Rounds

    October 17, 2016 By Sam 33 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Rich chocolate sandwich cookies filled with a silky chocolate filling — these homemade fudge rounds are far better than storebought!

    Chocolaty Homemade Fudge Rounds!

    This is the easy recipe that wasn’t.  The cookies that I remade… 7? 8? 9? times.  Only for me to decide that the first recipe was actually the best and what was I even thinking trying to improve upon it.

    Hundreds (literally) of chocolate cookies have made their way through my kitchen in the past few weeks, only for me to decide that the very first one I tried was perfect (of course, I then had to re-make that 2 more times, just to be sure it really was perfect).

    They are everything Fudge Rounds should be — soft, chocolaty cookies sandwiched around a fudgy but smooth and silky filling, and without any overbearing synthetic or processed taste.

    Chocolaty Homemade Fudge Rounds!

    I’d actually never tried store-bought Little Debbie Fudge Rounds until a few weeks ago.  Zach specifically requested that I make them for him (and he hardly ever makes recipe requests) so I bought a box to do some investigating.  I wanted to make sure that these homemade fudge rounds shared key features with the boxed version — distinctly chocolaty super soft cookies with a creamy chocolate filling  (and of course, the signature stripes).

    Chocolaty Homemade Fudge Rounds!

    These cookies spread very thin while they bake in the oven — that’s a good thing!  They’ll be very soft and a little fragile when warm, so take care when handling them out of the oven, make sure you allow the cookies to cool completely on the cookie sheets before you even think about moving them, let alone sandwiching them with the filling.

    Chocolaty Homemade Fudge Rounds!

    Enjoy!

     

    Close up view of a pile of homemade fudge rounds on a teal plate.

    Homemade Fudge Rounds

    Homemade fudge rounds are just as soft and flavorful as the store-bought version, minus all the preservatives! These are easy to make in just over half an hour.
    4.74 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Total Time: 37 minutes
    Servings: 15 large sandwich cookies
    Calories: 403kcal
    Author: Sam Merritt

    Ingredients

    • 10 Tablespoons unsalted butter melted (142g)
    • ⅔ cup natural cocoa powder (60g)
    • 1 ⅔ cup sugar (365g)
    • 2 eggs + 1 egg yolk room temperature
    • 1 ½ Tablespoon water
    • 1 teaspoon vanilla extract (5ml)
    • 1 ⅓ cup all-purpose four (170g)
    • 2 teaspoons cornstarch
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Chocolate Frosting Filling

    • ¾ cup butter softened (1 ½ sticks, or 170g)
    • 3 cups powdered sugar divided (375g)
    • 4 ½ Tablespoons natural cocoa powder (25g)
    • ¼ teaspoon salt
    • 6 Tablespoons heavy cream divided (88 ml)
    • ½ teaspoon vanilla extract

    Chocolate Stripes

    • 1 cup milk chocolate melting wafers (150g) or you may substitute 1 cup milk chocolate chips and 1 teaspoon shortening
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (177C) and line a cookie sheet with parchment paper.  Set aside.
    • Cut butter into Tablespoon-sized pieces and place in a large microwave-safe bowl.  
    • Microwave in 15-second increments (stirring between) until butter is completely melted.
    • Stir in cocoa powder until completely combined. Make sure the butter/cocoa is no longer warm to the touch before proceeding with the recipe.
    • Add sugar and stir well.
    • Add eggs, vanilla extract, and water.  Stir well.
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
    • Gradually add dry ingredients to wet, stirring until completely combined.
    • Scoop cookie dough by 1 ½ Tbsp-sized scoops and drop by rounded spoonful onto prepared cookie sheet, placing cookie dough scoops at least 2" apart.
    • Bake on 350F for 10-12 minutes.  Allow cookies to cool completely on cookie sheet before filling.

    Frosting

    • In a stand mixer, beat butter until well-creamed.
    • Add 1 cup of sugar and cocoa powder.  Sprinkle in salt.  Stir until combined.
    • Add 2 Tablespoons of heavy cream, stir well.
    • Add another cup of sugar and stir, followed by 2 more Tablespoons of cream.  Repeat with remaining sugar and cream, and then stir in vanilla extract.
    • Pair off your cooled cookies into sandwich pairs, and then generously spread or pipe frosting/filling onto the bottom of one cookie, sandwiching with the bottom of another, until all cookie pairs are filled.
    • Melt chocolate melting wafers according to package instructions (or, if using milk chocolate chips and shortening, microwave chips and shortening at 15-second increments, stirring well in-between), until chocolate is completely melted.  
    • Pour chocolate into small Ziploc bag and snip a small piece out of the corner.  
    • Pipe melted chocolate over cookies.  Allow chocolate to harden before serving (melting wafers chocolate will harden much faster than chocolate chip/shortening chocolate).

    Nutrition

    Serving: 1cookie | Calories: 403kcal | Carbohydrates: 58g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 305mg | Potassium: 114mg | Fiber: 2g | Sugar: 46g | Vitamin A: 605IU | Calcium: 23mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

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    Chocolaty Homemade Fudge Rounds!

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    Reader Interactions

    Comments

    1. Sam

      August 23, 2022 at 1:54 pm

      O no! I’m so sorry this happened, Aaron! Is it possible that the butter may have gotten a little too hot when melting it? I think this could cause this issue here. 🙁

      Reply
    2. Renee Roush

      August 05, 2020 at 3:47 pm

      5 stars
      I think your husband and my husband would get along famously! He’s currently demolishing his second one of these beauties! This recipe is fantastic. My daughter (8 years old) and I made them together and she loved the whole process- especially piping on the frosting and sandwiching the cookies. I tagged you in my instagram post. I love all of the recipes I’ve ever tried of yours, Sam. So straight forward, thorough, and easy to follow. Thank you so much!!

      Reply
      • Renee Roush

        August 05, 2020 at 3:49 pm

        PS- I just wanted to add the the dough IS more like brownie batter/cake-ish. I popped it in the fridge for about 20 minutes just to let the flour soak the wet ingredients in a bit more. It was a piece of cake to scoop on to the parchment and they rounded out perfectly in the oven.

        Reply
      • Sam

        August 06, 2020 at 9:46 am

        I am so glad you enjoyed them so much, Renee! They look beautiful! 🙂

        Reply
    3. Michael

      June 25, 2020 at 6:50 pm

      1 star
      I’m sorry, I am generally have good luck with your recipes, but I have to give this one two emphatic thumbs down. The “dough” was more like brownie batter, the cookies spread paper thin, and then somehow managed to glue themselves to the parchment paper. I measure all ingredients by weight and did not make any substitutions. The parchment paper-fused cookies went straight into the trash.

      Reply
      • Sam

        June 26, 2020 at 10:15 am

        Oh no, I’m so disappointed to hear this! Is it at all possible that the butter was still quite hot when the other ingredients were added? It sounds to me like that might have been what happened, I’m going to add a note to others to make sure their butter is cooled before adding the sugar.

        Reply
        • Sam

          June 30, 2022 at 8:48 pm

          5 stars
          These fudge rounds are amazing! I made them today and my kids and husband loved them. Thank you so much for sharing your recipes. I make your recipes all the time and they always turn out wonderful!

        • Sam

          July 04, 2022 at 10:24 pm

          Thank you so much, Sam! I’m so glad you enjoy everything so much! 🙂

        • Ren

          August 19, 2022 at 10:53 pm

          Those who are having issues with these cookies are definitely doing something wrong. The cookies spread a lot and they’re supposed to, but they won’t stick to the tray if you do things correctly. They become almost sponge-y and thin, perfect for pairing with an intense filling. I had so much fun making these for my boyfriend and he loved them.

        • Emily @ Sugar Spun Run

          August 22, 2022 at 11:03 am

          So glad you both enjoyed them, Ren! 😊

    4. jill

      June 25, 2020 at 1:56 pm

      Could gluten free flour be used instead of All Purpose? Will there be a flavor difference?

      Reply
      • Sam

        June 26, 2020 at 10:18 am

        Hi Jill! I haven’t tried it with gluten free flour so I am not quite sure how it would go. I don’t think it will really change the flavor but it may change the texture. Please let me know if you try it. 🙂

        Reply
    5. Jennifer

      May 28, 2020 at 3:11 pm

      5 stars
      I was randomly searching for something to bake today and typed in “fudge rounds”, not really expecting to find anything good. But then I found your recipe and the photo just drew me in. I whipped up a batch and let me tell you – they are super easy to make and they are sooo delicious! My kids and husband lived them, too. One question though – the filling instructions say to add vanilla, but it’s not listed as an ingredient. Do we add vanilla and if so, how much? Thanks!

      Reply
      • Sam

        May 28, 2020 at 4:53 pm

        Hi Jennifer! I am so glad you enjoyed them! The vanilla extract is listed between the flour and the water. You need 1 teaspoon. 🙂

        Reply
        • Jennifer

          May 28, 2020 at 5:05 pm

          Thanks for replying so quickly! I did see the vanilla listed in the cookie ingredients but not in the filling. The filling directions say “ Add another cup of sugar and stir, followed by 2 more Tablespoons of cream. Repeat with remaining sugar and cream, and then stir in vanilla extract”. 🤔

        • Sam

          May 28, 2020 at 5:52 pm

          Whoops, I see what you are saying! It is a half teaspoon of vanilla extract in the filling and I have updated the recipe accordingly. Thank you for catching that, I’m not sure how it went so long without me realizing!

    6. Erin

      January 22, 2019 at 6:22 pm

      5 stars
      I have made theses cookies several times and they come out so good each and every time! Thank you so much for this recipe it’s always a hit. I now add different mix ins and the recipe is still perfect!

      Reply
      • Sam

        January 22, 2019 at 7:45 pm

        I am so glad you enjoy them, Erin! 🙂

        Reply
    7. Marhia

      April 14, 2018 at 8:17 pm

      5 stars
      I just tried these. I made a few mistakes like using cold cream with the filling but they still turned out good. My husband (who loves fudge rounds) says they taste just as good if not better than the store bought thing 😁

      Reply
    8. Misty

      May 03, 2017 at 5:49 pm

      Do I need to refrigerate the left overs?

      Reply
      • Sam

        May 10, 2017 at 12:26 pm

        I didn’t refrigerate mine, but if you plan on keeping them longer than 2 days I would.

        Reply
    9. Erin

      March 24, 2017 at 6:04 pm

      5 stars
      These fudge rounds came out perfect. Will never buy a fudge round again, no need! Thank you.

      Reply
      • Sam

        March 30, 2017 at 9:02 am

        Yay! I’m so glad that you liked them, Erin! Thank you for coming back and letting me know how they turned out!!

        Reply
    10. Eva Dankers

      October 28, 2016 at 3:41 pm

      Do you think that it would be easier to spread the filling if the cookies were cooled in the refrigerator after they are baked? Maybe make them a little less fragile?

      Reply
      • Sam

        October 28, 2016 at 4:14 pm

        That could certainly help, though I haven’t tried it that way. I would put them in an airtight container before chilling and proceed with caution in case the coldness makes them more crumbly.
        Once they cool completely, they are sturdy enough, just soft. Piping the chocolate on and then gently sandwiching worked pretty well and easily for me.
        If you mean you would like to immediately put the cookies into the fridge to accelerate the cooling process, I’m not sure if that would work unless you put the whole pan in the fridge, which I wouldn’t recommend. If you try something and it works I definitely would love to hear it, though! 🙂
        Thank you for commenting, Eva!

        Reply
    11. Amanda

      October 18, 2016 at 11:34 am

      Oh my goodness! I used to love fudge rounds. And these look a billion time better! They sound absolutely delicious!

      Reply
      • Sam

        October 18, 2016 at 10:05 pm

        Thank you, Amanda! I think you would love these!!

        Reply
    12. Sues

      October 17, 2016 at 3:33 pm

      I’ve never even heard of Fudge Rounds before, but now I must have them!! These look glorious!

      Reply
      • Sam

        October 17, 2016 at 4:20 pm

        I’d never heard of them either before Zach told me about them (even though I walk past them every week at the grocery store). SO good, though! 🙂

        Reply
        • Cody

          September 06, 2019 at 7:31 pm

          Hello! I grew up on fudge rounds and love them… except the “processed” aftertaste.

          I very much look forward to trying this recipe that I just found (while eating a fudge round, haha)

        • Sugar Spun Run

          September 07, 2019 at 6:42 am

          Too funny, Cody! I hope that you enjoy eating your fudge rounds. Let me know how your homemade ones turn out. I hope that you enjoy this recipe! 🙂

    13. Medha

      October 17, 2016 at 2:22 pm

      These fudge rounds look fabulous! Love the chocolatey goodness here 🙂

      Reply
      • Sam

        October 17, 2016 at 4:19 pm

        Thank you, Medha! 🙂

        Reply

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