Name: Homemade Fudge Rounds – Soft, Chewy & Chocolatey
Ingredients: 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; 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; 1/2 cup (85g) milk chocolate chips; 1 teaspoon vegetable oil

Description

These Homemade Fudge Rounds are soft, chewy chocolate sandwich cookies with a rich cocoa filling and classic drizzle topping.

Ingredients

Scale

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.