Chocolate Fudge Rounds

5 from 6 votes

These homemade fudge round cookies are my copycat version of Little Debbie fudge rounds you know and love from your childhood! Easy, soft chocolate cookie sandwich with a chocolate buttercream, and classic chocolate stripes on top!

Prep Time45

Cook Time10

Total Time55

Course: Dessert

Cuisine: American

Servings: sandwiches

Calories: 462kcal

Author: Heather Perine

Ingredients

For the cookies:

1 ¾ cups (210 g) all purpose flour spooned and leveled
2 teaspoons cornstarch
½ teaspoon salt
¼ teaspoon baking soda
½ cup (42 g) unsweetened cocoa powder
2/3 cup (11 tablespoons) unsalted butter softened
1 cups (200 g) granulated sugar
½ cup (107 g) packed light brown sugar
2 large eggs room temperature
1 tablespoon corn syrup
2 teaspoons vanilla extract

For the frosting:

10 tablespoons (140 g) unsalted butter
1 ¼ cups (150 g) powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
¼ cup (21 g) cocoa powder

For the topping:

½ cup (85 g) milk chocolate chips
1 teaspoon vegetable oil

Instructions

Make Cookies

Preheat and prepare cookie sheets. Pre-heat oven to 325°F (160°C). Line a cookie sheet with a parchment paper or silicone baking mat.
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and cocoa powder.
Cream the butter and sugar. In a second bowl with an electric mixer cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
Add eggs, corn syrup and vanilla. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in corn syrup and vanilla and mix well.
Add the dry ingredients. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Stir in the chocolate chips just until combined.
Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, until edges are set and tops are puffy on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Cookies will be very soft.

Make Frosting

Combine butter and powdered sugar. With a mixer, beat together the butter and powdered sugar until creamy and combined.
Add heavy cream and vanilla. Beat in heavy cream and vanilla until combined on low speed.
Add cocoa. Beat in cocoa powder and mix on medium speed for 4-5 minutes (this will help create an airy light frosting).

Assemble sandwiches

Assemble sandwiches. Pipe or spread frosting on to one bottom of a cookie. Sandwich with another cookie. Repeat with all cookies.
Make chocolate swirl. Melt chocolate chips and oil in a microwave safe bowl for 30 seconds. Stir and repeat for another 30 seconds until melted. Place into a piping bag and snip off a tiny corner and pipe 4 to 5 wavy lines on the top of each cookie sandwich.

Video

Notes

Storage: Cookies can be stored at room temperature for up to 3 days or you can store in the fridge in an airtight container for up to 5 days. However, they will be best if eaten within 2 days. You can also store cookies in the refrigerator for up to 1 week.
Freezing: Cookies can also be frozen for up to 3 months. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.

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