Rich chocolate sandwich cookies filled with a silky chocolate filling — these homemade fudge rounds are far better than storebought!
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.
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).
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.
Enjoy!
Homemade Fudge Rounds
Homemade Fudge Rounds made from scratch
Ingredients
- 10 Tablespoons butter melted (142g)
- 2/3 cup natural cocoa powder (60g)
- 1 2/3 cup sugar (365g)
- 2 eggs + 1 egg yolk room temperature
- 1.5 Tablespoon water
- 1 teaspoon vanilla extract (5ml)
- 1 1/3 cup all-purpose four (170g)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Frosting Filling
- 3/4 cup butter softened (1 1/2 sticks, or 170g)
- 3 cups powdered sugar divided (375g)
- 4.5 Tablespoons natural cocoa powder (25g)
- 6 Tablespoons heavy cream divided (88 ml)
- 1/4 teaspoon salt
Chocolate Stripes
- 1 cup milk chocolate melting wafers (150g) or you may substitute 1 cup milk chocolate chips and 1 teaspoon shortening
Instructions
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Preheat oven to 350F (177C) and line a cookie sheet with parchment paper. Set aside.
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Cut butter into Tablespoon-sized pieces and place in a large microwave-safe bowl.
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Microwave in 15-second increments (stirring between) until butter is completely melted.
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Stir in cocoa powder until completely combined.
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Add sugar and stir well.
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Add eggs, vanilla extract, and water. Stir well.
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In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
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Gradually add dry ingredients to wet, stirring until completely combined.
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Scoop cookie dough by 1.5 Tbsp-sized scoops and drop by rounded spoonful onto prepared cookie sheet, placing cookie dough scoops at least 2" apart.
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Bake on 350F for 10-12 minutes. Allow cookies to cool completely on cookie sheet before filling.
Frosting
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In a stand mixer, beat butter until well-creamed.
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Add 1 cup of sugar and cocoa powder. Sprinkle in salt. Stir until combined.
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Add 2 Tablespoons of heavy cream, stir well.
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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.
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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.
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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.
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Pour chocolate into small Ziploc bag and snip a small piece out of the corner.
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Pipe melted chocolate over cookies. Allow chocolate to harden before serving (melting wafers chocolate will harden much faster than chocolate chip/shortening chocolate).
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Medha says
These fudge rounds look fabulous! Love the chocolatey goodness here 🙂
Sam says
Thank you, Medha! 🙂
Sues says
I’ve never even heard of Fudge Rounds before, but now I must have them!! These look glorious!
Sam says
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! 🙂
Amanda says
Oh my goodness! I used to love fudge rounds. And these look a billion time better! They sound absolutely delicious!
Sam says
Thank you, Amanda! I think you would love these!!
Eva Dankers says
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?
Sam says
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!
Erin says
These fudge rounds came out perfect. Will never buy a fudge round again, no need! Thank you.
Sam says
Yay! I’m so glad that you liked them, Erin! Thank you for coming back and letting me know how they turned out!!
Misty says
Do I need to refrigerate the left overs?
Sam says
I didn’t refrigerate mine, but if you plan on keeping them longer than 2 days I would.