1. Introduction to the Recipe
If you grew up loving classic snack cakes, these Homemade Fudge Rounds will hit you right in the nostalgia. But unlike the store-bought version, this recipe gives you ultra-soft chocolate cookies made from real ingredients, with a creamy fudge filling and a milk chocolate drizzle to finish it off.
Think of them as a cross between a chewy brownie and a cookie sandwich—deep chocolate flavor, melt-in-your-mouth texture, and just the right amount of sweet. The cookie dough uses cocoa powder and cornstarch to create that perfect soft-bite consistency, while the filling is a simple cocoa buttercream that’s rich but not too heavy.
You don’t need special tools or fancy techniques—just basic ingredients, a few bowls, and a little patience while things cool and set. These are perfect for gifting, packing in lunches, or reliving your favorite childhood snack break in homemade form.
Want more nostalgic dessert ideas? Try making homemade oatmeal cream pies or learn how to master sandwich cookies.
Let’s get into it!
2. Basic Recipe: Ingredients and Instructions
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Homemade Fudge Rounds – Soft, Chewy & Chocolatey
Description
These Homemade Fudge Rounds are soft, chewy chocolate sandwich cookies with a rich cocoa filling and classic drizzle topping.
Ingredients
For the Cookies:
- 10 tablespoons (142g) unsalted butter, at cool room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at cool room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups (159g) all-purpose flour
- 6 tablespoons (32g) unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
For the Filling:
- 1 stick (113g) unsalted butter, at cool room temperature
- 2 tablespoons (11g) unsweetened natural cocoa powder, sifted
- 1 1/2 cups (188g) powdered sugar, sifted
- 2 tablespoons warm water (about 100°F)
- 1/2 teaspoon vanilla extract
For the Chocolate Drizzle:
- 1/2 cup (85g) milk chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Make the cookie dough:
- In a mixing bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
- Add egg, corn syrup, and vanilla; beat until combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet, mixing until fully incorporated.
- Shape and chill:
- Roll dough into 1-inch balls and place on a lined baking sheet, about 2 inches apart. Lightly flatten.
- Chill dough on tray for 30 minutes.
- Bake:
- Preheat oven to 350°F.
- Bake cookies for 8–10 minutes, until edges are set but centers look soft. Cool completely.
- Make the filling:
- Beat butter until creamy. Add sifted cocoa powder and powdered sugar. Mix until thick and smooth.
- Add warm water and vanilla, beating until light and fluffy.
- Assemble:
- Pair up cooled cookies by size. Spread or pipe a layer of filling on the flat side of one cookie and top with the second to make a sandwich.
- Make the drizzle:
- Melt chocolate chips with oil in a microwave-safe bowl in 20-second increments, stirring between each.
- Drizzle over cookie sandwiches and let set at room temp.
Notes
Corn syrup adds chew and helps the cookies stay soft—don’t skip it.
Use natural (not Dutch-process) cocoa for best texture.
Let cookies cool fully before adding filling or drizzle.
3. Advanced Techniques
Use a Cookie Scoop for Uniform Size
Use a small cookie scoop to portion the dough for consistent cookie size, which makes pairing for sandwiches much easier and ensures even baking.
Pipe the Filling for a Professional Finish
Transfer the buttercream filling to a piping bag for clean, even application. A round tip works best, or just snip a plastic bag corner.
Add Espresso Powder to Intensify Chocolate
Add 1/2 teaspoon of instant espresso powder to the cookie dough to deepen the chocolate flavor without making the cookies taste like coffee.
Double the Filling for Extra Indulgence
If you love frosting-heavy cookies, double the filling recipe and pipe generous swirls for a bakery-style experience.
Use Flaky Sea Salt Garnish
Sprinkle a touch of flaky sea salt on top of the chocolate drizzle before it sets. This adds contrast and makes the sweetness pop.
4. Storage, Shelf Life, and Maintenance Tips
Refrigeration
Store fudge rounds in an airtight container in the fridge for up to 5 days. Let them come to room temp before serving for the softest texture.
Freezing Instructions
Freeze individual assembled fudge rounds by wrapping in plastic wrap and placing in an airtight container. Freeze for up to 2 months.
Make Ahead Components
You can bake the cookies and make the filling up to 2 days ahead. Store cookies at room temp and filling in the fridge.
Prevent Drizzle Smearing
Allow the chocolate drizzle to fully set before stacking or storing. Use wax paper between layers if storing stacked.
Re-Soften Cookies After Refrigeration
If cookies seem firm from the fridge, let them sit at room temp for 20 minutes or microwave for 5–10 seconds.
5. Dietary Adaptations and Substitutions
Gluten-Free Option
Use a 1:1 gluten-free all-purpose flour blend. Check all other ingredients (especially corn syrup and chocolate chips) for cross-contamination.
Dairy-Free Version
Use vegan butter for both cookies and filling. Choose dairy-free chocolate chips and ensure cocoa powder and corn syrup are dairy-free.
Egg-Free Substitute
Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). Texture will be slightly different but still chewy.
Refined Sugar-Free Adaptation
Substitute granulated sugar with coconut sugar in cookies. For the filling, use powdered erythritol or monk fruit and skip the drizzle or use a sugar-free chocolate.
Nut-Free and Allergy-Safe
This recipe is naturally nut-free. Always double-check chocolate chips and butter brands if baking for someone with allergies.
6. FAQs About the Recipe
Do I have to use corn syrup?
Corn syrup helps keep the cookies soft and chewy. If you absolutely must substitute, use honey or maple syrup, though texture will change slightly.
Why did my cookies spread too much?
Chilling the dough helps prevent spreading. If you skipped that step or your butter was too warm, that could be the cause.
Can I make the filling ahead of time?
Yes! Store it in an airtight container in the fridge. Let it come to room temp and re-whip before spreading.
How do I make the cookies more chocolatey?
Add mini chocolate chips or chopped dark chocolate to the dough, or increase the cocoa powder by 1 tablespoon and reduce the flour slightly.
Can I skip the drizzle?
Of course. The drizzle is optional but adds visual appeal and a little extra sweetness. You can also dip half the cookie sandwich in melted chocolate instead.
7. Conclusion & Final Thoughts
These Homemade Fudge Rounds are everything you love about the childhood classic, reimagined with real ingredients and major chocolate flavor. Soft, chewy, and filled with creamy cocoa buttercream, they’re nostalgic, satisfying, and fun to make.
From weeknight baking projects to holiday cookie trays, these sandwich cookies are crowd-pleasers that deliver every time. The balance of textures and rich flavor makes them just as good as—if not better than—the original snack.
So grab your cocoa, warm up that mixer, and get baking. These Homemade Fudge Rounds are pure chocolate comfort in every bite.