Ingredients
For the cookies:
- 1 cup (4.5 ounces) all-purpose flour
- 1 teaspoon cornstarch
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 10 tablespoons (5 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
For the filling:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 teaspoon vanilla
- 2 tablespoons cocoa powder, sifted
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons warm water
For the chocolate stripes:
- 1/2 cup milk chocolate chips
- 1 teaspoon vegetable oil
Directions
For the cookies:
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Preheat the oven to 350°F. Line baking sheets with parchment paper.
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In a medium bowl, combine flour, cornstarch, cocoa, baking soda, and salt.
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In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy. Add the egg, corn syrup, and vanilla.
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On low speed gradually add in the flour mixture. Beat until combined. Dough will be slightly sticky.
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Drop 1 1/2 tablespoon balls of dough onto prepared baking sheets and bake for 7 to 9 minutes. Remove baking sheets to cooling racks to cool for five minutes. Remove cookies to the rack to cool completely.
For the filling:
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In a large bowl, use an electric mixer to beat the butter on medium speed until smooth. Beat in vanilla. Gradually beat in the cocoa powder and powdered sugar and beat on low until just combined. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.
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Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.
For the chocolate stripes:
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For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth. Remove the chocolate to a squeeze bottle or ziptop bag and snip a small hole. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set. Serve or store in an airtight container in the fridge for up to 5 days. Best served at room temperature.
Recipe Notes
Adapted from Confessions of a Cookbook Queen
The filling looks so amazing and fluffy!
Isn’t it scary all the ingredients we can’t pronounce in processed snacks?! love your recreations
Homemade versions of childhood faves is my jam. Do you remember those Little Debbie pumpkin delights? The fall season is just around the corner, so i would LOVE if tried to recreate those.
Ooh! I’ve never had those! I’ll have to give them a try and see what I can come up with 🙂
Hi Tessa – do you know what granulated sugar is called in Australia please – normal white sugar or caster sugar (finer) which is usually used in baking? Thanks.
I believe that granulated sugar is normal white sugar. Caster sugar sounds to me like what one would call confectioner’s sugar in the USA.
Good luck!
Sorry – with the 1/2 tsp vanilla – is this extract or bean?
Those brand names don’t say anything to me (not from US), but those peactures are saying a lot, “please eat me now” being one of them. These treats look awesome!
Haha! Glad to hear it 🙂
*pictures
Oh wow! I used to love Nutter Butters, Nutty Bars, and Nutty Buddies. Hmmm… I’m sensing a theme here. Also, Strawberry Shortcake Ice Cream Bars and the cookies called Fudge Fancies that they don’t make anymore! Oh, so good!
Hahaha 🙂
Is there a substitution that could be used for the egg? A friend’s little boy loves fudge rounds but just discovered is allergic to egg..
Hi Kris! I’m sorry but I have yet to discover a good sub for egg in cookies like this 🙁
Your homemade Fudge Rounds look EXACTLY like the real deal!! When I first saw the photo I thought it was a packaged one but then quickly said to myself, no way she is one of the best blogger/baker/cook out there, no way she would do that!!! ? I can’t wait to makes these this weekend! Husband and 2 teen boys LOVE fudge rounds but I only purchase once in a great while because of all the junk in them!!! Thanks! I would love to see a homemade version of Zebra Cakes, my favorite treat!
Haha! Thank you so much, Sarah! Will add Zebra Cakes to the list 🙂
Hi!! Thank you so much for this recipe, I just made this and it tastes diviiiiine!!!!! After trying your recipe for these fudge rounds, I am dying to try a recipe you come up with for oatmeal cookies or swiss rolls!!
lookie here
I just made these for a bake-off hosted by a fraternity at my university, and I won first place! Thank you for the delicious recipe. I know I can always count on your recipes!
Awesome, Lexi! So thrilled to hear it 🙂
Hi! I was very excited to find this recipe and immediately went out and purchased the ‘corn syrup’ mentioned in the ingredients. As I went to make them today I noticed the directions say ‘cornstarch’. Which one is real ingredient? Lol thank you in advance for this recipe!
Never mind I see my mistake!
I live in a higher altitude area and when I made your double round cookies I decrease like I’m supposed to and they went completely flat any suggestions
I have a big family, can I double the recipe? Do I just double everything including the cornstarch, corn syrup, baking soda, etc., wouldn’t it affect the final product? Thanks.
You use cocoa powder and unsweetened cocoa powder. I didn’t know there were different kinds. Will it say that on the container?
Two questions:
1. Can I use coconut oil instead of butter? I need to bake non-dairy, and because of other food intolerances, Crisco, margarine, and Earth Balance are all no longer options.
2. Instead of the filling you use, can I use ganache? I need to make ganache for another recipe, but will almost surely have too much of it leftover. It seems like it would make a good filling for a sandwich cookie, but I want to be sure.
Thanks!
Hi Tessa,
Could you tell me which corn syrup did you use? Light one ordark one? Or it doesn’t matter which one. Thank you
I made these for my husband’s birthday this past weekend and OH MY GOODNESS THEY ARE AMAZING! He has to eat gluten free, so I used Pamela’s gluten free flour blend as the flour. Additionally, I used raw cacao as the cocoa powder and maple syrup instead of corn syrup. THANK YOU for this recipe – I’m pretty sure we all heard angels singing as we ate them. 😉
So glad you were able to make this recipe work!
Beautiful cookies, came out exactly as described. Only thing i would suggest is cutting sugar in either the filling or the cookies. It was a strong blast of sugar that went right to our heads, which i feel took away from the 3 unique flavors of the fudgy cookies, light buttery filling, and milk chocolate drizzle. Kind of merged into one strong laser beam of sweetness
i fuckin’ luv you
These are better than store bought! They came out so delicious.
I made this for our dessert option for the biggest pro football game of the year. My brother’s comment was “These are stupid good!”. Since then, everyone that I share them with can’t stop asking for more. They are quite sweet, but oh my! Thanks for the great recipe.
So I had the cookies in the oven for the 7-9 mins and when I took them out they looked really under done so I let them bake for a few more mins but now that the cookies are cooling they seem harder especially around the edges. Any suggestions? Are the cookies supposed to be doughy looking when you take them out after the 7-9 mins? Thankfully the recipe isn’t very difficult to make so I can remake the cookie portion if I need to! Thank you so much!
How do you prevent your cookie from spreading into a flat crappy looking cookie? I followed steps exactly and all the cookies spread and flattened:(