Fudge Rounds
These homemade Fudge Rounds capture the nostalgic magic of the classic packaged chocolate sandwich cookies, but with a soft, cakey texture and a silky vanilla cream filling that tastes infinitely better than store-bought. With simple pantry ingredients and a surprisingly easy process, you can whip up a batch of these rich, chocolatey treats that stay fresh for days and are perfect for lunchboxes, snacks, or anytime cravings strike.
Equipment
- Stand mixer or hand mixer
- Baking sheets 2 sheets
- Parchment paper
- Medium mixing bowls 2 bowls
- Cookie scoop or tablespoon
- Wire cooling rack
- Whisk
- Rubber spatula
Ingredients
For the Chocolate Cookies
- 1 cup all-purpose flour 120g
- ½ cup unsweetened cocoa powder 50g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 113g, softened
- ¾ cup granulated sugar 150g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk 60ml
For the Cream Filling
- ½ cup unsalted butter 113g, softened
- 2 cups powdered sugar 240g
- 2 tablespoons heavy cream 30ml
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and ensure butter is at room temperature.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain. Set aside.
- In a stand mixer with paddle attachment, beat softened butter on medium speed for 1 minute. Add sugar and beat for 2-3 minutes until light and fluffy, scraping down sides as needed.
- Beat in the egg until fully combined, then add vanilla extract and mix for another 30 seconds.
- With mixer on low, alternately add half the flour mixture, half the milk, remaining flour mixture, then remaining milk, mixing only until no streaks of flour remain. Batter should be thick but scoopable.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Do not overbake.
- Let cookies cool on pan for 5 minutes, then transfer to a wire rack and cool completely for at least 30 minutes before filling.
- In a clean bowl, beat softened butter on medium-high for 2 minutes until very light and fluffy. Add powdered sugar one cup at a time on low speed, then add heavy cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until smooth and fluffy.
- Turn half the cooled cookies upside down and spread about 1 tablespoon of filling on each, almost to the edges. Top with another cookie, flat side down, and gently press together. Repeat with remaining cookies and filling.
Notes
- Don't skip the cooling time – warm cookies will melt the filling and make it slide off.
- Use room temperature butter for both the cookies and filling for the smoothest texture.
- Measure flour correctly by spooning it into the measuring cup and leveling off with a knife; don't pack it down.
- Underbake slightly rather than overbake to keep the cookies soft and tender.
- Match cookie sizes when assembling so each sandwich looks neat and professional.
- Store in an airtight container with parchment paper between layers to prevent sticking.
- For mint variation, add ½ teaspoon peppermint extract and a few drops of green food coloring to the filling.
- For peanut butter filling, replace half the butter in the filling with creamy peanut butter.
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.
- Assembled cookies freeze beautifully for up to 3 months; wrap individually in plastic wrap and store in a freezer bag.
Nutrition
Serving: 1Sandwich CookieCalories: 185kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 95mgFiber: 1gSugar: 18g
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