Fudge Stripe Cookies
These homemade fudge stripe cookies feature a tender, buttery shortbread base coated in rich chocolate and finished with iconic chocolate stripes. They're surprisingly easy to make with pantry staples, require no chilling, and taste infinitely better than store-bought versions. Perfect for gifting, cookie exchanges, or enjoying with a cold glass of milk.
Equipment
- Large mixing bowl
- Electric mixer or wooden spoon
- Rolling Pin
- Round cookie cutters 2-3 inch diameter
- Baking sheets
- Wire cooling rack
- Small microwave-safe bowl
- Fork or piping bag for chocolate drizzling
- Offset spatula optional, for spreading chocolate
Ingredients
- 1 cup unsalted butter 2 sticks, 226g, softened
- ½ cup granulated sugar 100g
- 2 cups all-purpose flour 240g
- ½ teaspoon salt 3g
- 1 teaspoon vanilla extract 5ml
- 10 ounces dark chocolate chips or chopped chocolate 283g, divided (6 oz for coating, 4 oz for stripes)
- 1 tablespoon coconut oil 15ml, optional, for smoother chocolate
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure butter is at room temperature.
- Cream softened butter and sugar together on medium speed for 2-3 minutes until light and fluffy. Mix in vanilla extract.
- Whisk flour and salt in a separate bowl, then gradually add to the butter mixture on low speed just until dough comes together. Do not overmix.
- Lightly flour your work surface and rolling pin. Roll dough to about ¼ inch thickness and cut out circles with a round cookie cutter.
- Place cookies on prepared baking sheets about 1 inch apart. Gather scraps, re-roll, and cut more cookies until all dough is used.
- Bake for 10-12 minutes until edges are just starting to turn golden. Centers should still look slightly pale.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before adding chocolate.
- Melt 6 ounces of chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly.
- Dip the bottom of each cooled cookie into melted chocolate and spread evenly with an offset spatula or butter knife. Place chocolate-side up on parchment paper.
- Let chocolate set at room temperature for 15-20 minutes, or refrigerate for 5-10 minutes to speed up the process.
- Melt remaining 4 ounces of chocolate chips the same way. Transfer to a piping bag, plastic bag with corner snipped, or use a fork.
- Drizzle thin parallel lines of chocolate across the top of each cookie, keeping your hand steady and spacing consistent.
- Let chocolate stripes set completely before storing, about 30 minutes at room temperature.
Notes
- Room temperature butter: Cold butter won't cream properly, and melted butter will change the texture. Aim for butter that's soft but still holds its shape.
- Don't overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and makes cookies tough instead of tender.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and gives you too much.
- Quality chocolate matters: Since chocolate is a prominent flavor, using good-quality chocolate makes a noticeable difference.
- Cool completely: If you add chocolate to warm cookies, it will melt and absorb into the cookie instead of creating a coating.
- Work in batches: If your kitchen is warm, melt chocolate in smaller batches to prevent it from setting before you finish striping.
- Storage: Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- Freezing dough: Freeze unbaked dough (rolled and cut into circles) for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
- Variations: Try white chocolate stripes, peppermint extract, almond extract, salted caramel drizzle, double chocolate with cocoa powder, or espresso powder for different flavors.
- Prevent cracking: Add a small amount of coconut oil to melted chocolate to keep it from becoming too brittle when biting into the cookie.
Nutrition
Serving: 1CookieCalories: 145kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 55mgFiber: 1gSugar: 7g
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