Homemade Fudge Rounds - Flavorful Sweet Treat Everyone Will Loves
If you’ve ever bitten into a store-bought fudge round and thought, “Hmm, this could be better,” — congrats, you’re absolutely right. These Homemade Fudge Rounds take everything you love about the classic and turn it up a notch. We’re talking rich, fudgy chocolate cookies sandwiched with a silky-smooth filling that melts in your mouth. Think of it as the grown-up, homemade cousin of your childhood lunchbox treat — only without that overly sweet, kinda “fake” flavor.
Now, full disclosure — this was not a one-and-done bake. Nope. This “Easy Homemade Fudge Idea” went through about nine rounds of testing (and about a hundred cookies). I kept tweaking, adding, subtracting, and second-guessing myself until I finally realized… the first version was the real winner. Typical, right? But hey, all that chocolate “research” wasn’t wasted — it confirmed that these are truly the Best Homemade Fudge Recipes you’ll ever try.
The texture? Soft, chewy, and perfectly rich. The filling? Silky, chocolatey perfection that practically demands a tall glass of cold milk. And the flavor? Deep, bold cocoa without that synthetic aftertaste you sometimes get from boxed treats.
If you’re into Oreo Cookie Recipes, Cakepops, or Whoopie Pies, this one’s right up your alley — kind of like all three had a delicious chocolate baby. And the best part? You probably have most of the ingredients already sitting in your pantry.
So, ready to skip the store-bought stuff and make your own Homemade Fudge Treat that actually tastes real? Grab your whisk, preheat that oven, and prepare to fall in love with the most Easy Delicious Fudge cookie you’ve ever baked. FYI — you might want to double the batch, because these disappear fast.
Skip the packaged cookies — these homemade fudge rounds are every bit as soft, chewy, and chocolatey as the ones you remember, but made fresh from scratch and without any weird additives. The best part? You can whip up a full batch in under 40 minutes!
🧈 Ingredients
For the Cookies:- 10 tablespoons (142 g) unsalted butter, melted
- ⅔ cup (60 g) natural cocoa powder
- 1⅔ cup (365 g) sugar
- 2 large eggs + 1 extra yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1⅓ cup (170 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (113 g) salted butter, softened (use unsalted and add a pinch of salt if needed)
- 2 cups (250 g) powdered sugar, divided
- 3 tablespoons (19 g) natural cocoa powder
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- ½ cup (85 g) milk chocolate chips
- ½ teaspoon shortening or coconut oil
🍪 Instructions
- Make the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter, cocoa powder, and sugar until smooth and glossy. Beat in the eggs and extra yolk one at a time, followed by the vanilla. In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Gently stir the dry mix into the wet ingredients until a thick, fudgy dough forms. - Shape and Bake
Scoop tablespoon-sized portions of dough onto the prepared trays, spacing them a couple inches apart. Flatten slightly with your fingers or the back of a spoon — these cookies spread just a bit. Bake for 10–12 minutes, until the edges are set but the centers still look soft. Cool completely on the tray before filling. - Whip the Chocolate Filling
In a medium bowl, beat the softened butter until creamy. Add in half the powdered sugar and cocoa powder, then mix in the heavy cream and vanilla. Gradually add the rest of the powdered sugar until light, fluffy, and smooth. - Assemble the Fudge Rounds
Spread a generous layer of frosting on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies. - Add the Chocolate Stripes
Melt the milk chocolate chips and shortening together in the microwave in 20-second bursts, stirring between each. Once smooth, drizzle over the tops of the cookies using a fork or piping bag. Let them sit for a few minutes to set — or pop them in the fridge for faster results.
Tip: Store these cookies in an airtight container at room temperature for up to 3 days (if they last that long!). They’re rich, fudgy, and every bite tastes like pure chocolate heaven.
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