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.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
1 ⅓ cup all-purpose four, 2 teaspoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon 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.
¾ cup butter
Add 1 cup of sugar and cocoa powder. Sprinkle in salt. Stir until combined.
3 cups powdered sugar, 4 ½ Tablespoons natural cocoa powder, ¼ teaspoon salt
Add 2 Tablespoons of heavy cream, stir well.
6 Tablespoons heavy cream
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.
½ teaspoon 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.
1 cup milk chocolate melting wafers
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).