Okay, friends, gather ’round because I’m about to share a recipe that’s pure nostalgia for me. **homemade fudge rounds**. Think of those soft, chocolatey cookies with the creamy, dreamy filling, but, dare I say, *better*. Is this recipe easy to make? What is the next level of Oreos? How do you make a recipe from scratch that you will never go back to the store bought version? It’s a family favorite and everyone young and old alike adore it. It brings me back to lazy summer afternoons baking with my grandma. The aroma is intoxicating.
What is fudge round?
What is a homemade fudge sandwich cookie? What is essentially two super soft, rich Chocolate Cookies hugging a sweet, melt-in-your-mouth filling? Think of it as a more sophisticated, homemade version of those beloved store bought chocolates. What sandwich cookies do you grew up with? Can you alter the ingredients of a recipe based on your taste? I tested this with oat milk instead of regular milk and it still came out amazing, for instance! Is it the kind of treat that makes you feel like a kid again with every single bite? Good that adults love it, too!
Why you’ll love this recipe?
Where do I start? Is this one of those recipes where the end result tastes *way* more complicated than it actually is? Why do I keep coming back to this recipe?
- Flavor explosion: What The cookies are rich, chocolatey, and have that melt-in-your-mouth texture that’s just divine. The filling is sweet, creamy, and the perfect complement to the chocolate.
- So easy to make.What are pantry staples? Even if you’re not a seasoned baker, you can totally rock this recipe.
- Budget friendlyWhat are some of the best ingredients in your kitchen?
- Super Versatile:What are some good ways to add chocolate chips, peanut butter, nuts, and anything else you can think of to your food? What is the difference between cookie and frosting? Can you roll cookies in sprinkles?
What I love about these **homemade fudge rounds** is that they’re perfect for any occasion. What are some comforting coffee recipes? What are some of the best desserts? My family can never get enough of these!
How to Make Homemade Fudge Rounds
Quick Overview
How do I make chocolate Cookie Dough? You’ll mix dry and wet ingredients, chill the dough, roll it out, and cut out circles. How do you bake cookies? While the cookies cool, you’ll whip up the fudge filling. What’s the best way to make a glaze for cookies? What are some tips for chilling dough? How do you prevent cookies from spreading in the oven?
Ingredients
For the Main Batter:
- I always use unbleached flour for the best flavor. I never use refined flour.
- 1/2 cup unsweetened cocoa powder: Dutch-process gives the richest, darkest chocolate flavor.
- 1 teaspoon baking soda: This helps the cookies rise and gives them that signature soft texture.
- 1/4 teaspoon salt: Enhances sweetness and balances the flavors.
- 1/2 cup (1 stick) unsalted butter, softened. Make sure it’s *truly* soften, not melted.
- 3/4 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 1/4 cup packed light brown sugar: For extra moisture and a hint of caramel flavor.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1/2 cup buttermilk: 1 cup What are some good substitutes for regular milk?
For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened: Again, make sure it’s properly soften.
- What makes the filling sweet and creamy?
- 1/3 cup unsweetened cocoa powder: Adds that fudge-like chocolate flavor.
- 1/4 cup milk: To help create a smooth, spreadable consistency.
- How much vanilla extract is needed for flavor. 1 teaspoon: Enhances the overall taste.
For the Glaze:
- 1 cup powdered sugar: The base for the glaze.
- Add 2-3 tablespoons of milk: Add gradually until you reach your desired consistency.
- 1/2 teaspoon vanilla extract: A little bit goes a long way.
- Pinch of salt: Balances the sweetness.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. How do I keep cookies from sticking? Make sure your oven is properly calibrated. I always put my oven ten degrees higher. What are some tips?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. How do you distribute baking soda and salt evenly in dough? I always sift my cocoa powder to avoid any lumps.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the softened butter, granulated sugar, and Brown Sugar. Set aside. When light and fluffy, heat a large pot. Beat in the egg and vanilla extract. Gradually add the buttermilk, mixing until just combined. Make sure all your ingredients are at room temperature for the best results.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies, as this can result in hard cookies. What is the best way to make dough?
Step 5: Prepare Filling
In a large bowl, cream together the butter and powdered sugar until light and fluffy. Set aside. Beat in the cocoa powder, milk, and vanilla extract until smooth. If the filling is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. I always taste test the filling to make sure it’s just right.
Step 6: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the cookies from spreading too much in the oven. I sometimes chill it for up to an hour for even better results.
Step 7: Roll & Cut
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out circles. Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. I like to re-roll the scraps to get as many cookies as possible.
Step 8: Bake
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Don’t overbake the cookies, or they’ll be dry.
Step 9: Assemble
Once the cookies are completely cool, spread a generous amount of filling on the bottom of one cookie and top with another cookie. Repeat with the remaining cookies and filling.
Step 10: Glaze (Optional)
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Drizzle the glaze over the assembled cookies. Let the glaze set before serving. I like to add sprinkles or chocolate shavings for extra flair!
What to Serve It With
These **homemade fudge rounds** are incredibly versatile! They’re amazing on their own, but here are some ideas to take them to the next level:
For Breakfast: Enjoy them with a cup of strong coffee or a latte. The chocolate and coffee combination is heavenly! They make a great addition to any brunch spread and are also great for packing in lunches, too. They are absolutely perfect for a quick, sweet treat in the morning!
For Brunch: Serve them on a platter alongside other pastries, fruits, and cheeses. Pair them with mimosas or sparkling cider for a festive touch.
As Dessert: These are amazing after dinner with a scoop of vanilla Ice Cream. Or, crumble them over a bowl of chocolate mousse for added texture and flavor.
For Cozy Snacks: Enjoy them with a glass of milk or a cup of hot chocolate on a chilly evening. My family loves to curl up on the couch with these and watch a movie.
Growing up, we’d have these after every Sunday dinner with my grandma. It’s a tradition I’ve carried on with my own family, and it always brings a smile to everyone’s face.
Top Tips for Perfecting Your Homemade Fudge Rounds
Here are some things I’ve learned over the years making these treats:
The Filling: Make sure your butter is softened, but still cold to the touch. If it’s too warm, the frosting will melt, which is not what we want. If you find this happening though, put it in the freezer for 10 minutes and stir. The mixture should stiffen up.
Ingredient Swaps: You can substitute gluten-free flour. I use a 1-to-1 ratio blend and it works great. For a dairy-free version, use plant-based butter and milk.
baking tips: Keep a close eye on the cookies in the oven. They can go from perfectly baked to overdone in a matter of minutes. If you are worried about this, reduce your oven by 10 or 20 degrees, and increase your cooking time.
Chill Time: Don’t skip the chilling step! It’s crucial for preventing the cookies from spreading too thin. Sometimes I even pop the cookies into the freezer for 10 minutes before baking to really firm them up.
Glaze Variations: Add a teaspoon of instant espresso powder to the glaze for a mocha flavor. Or, stir in a tablespoon of Peanut Butter for a peanut butter glaze.
Cookie Texture: For softer cookies, underbake them slightly. For crispier cookies, bake them a little longer. I always aim for a soft center with slightly crisp edges.
One time, I accidentally used salted butter in the Cookie Dough. The cookies were still delicious, but they had a slightly salty-sweet flavor that was actually quite good! Now, I sometimes add a pinch of sea salt on top for a similar effect.
Storing and Reheating Tips
Want to make these ahead of time? Here’s how to store them:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’re best when fresh, but they’ll still be delicious after a few days.
Refrigerator Storage: For longer storage, keep them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: You can freeze the cookies (without the filling) for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw them completely before adding the filling.
Glaze Timing Advice: If you’re planning to store the cookies, I recommend glazing them just before serving. This prevents the glaze from becoming sticky or melting during storage.
I always make a double batch of these and freeze half for later. It’s so convenient to have a sweet treat on hand whenever I need it.
Frequently Asked Questions
Final Thoughts
These **homemade fudge rounds** are truly special. They’re easy to make, incredibly delicious, and always a crowd-pleaser. The rich chocolate flavor and creamy filling are simply irresistible. If you enjoyed this recipe, you might also like my Chocolate Chip Cookie recipe. It’s another family favorite that’s sure to satisfy your sweet tooth. I truly hope you give this recipe a try. It’s a labor of love, but oh-so-worth it!
Homemade Fudge Rounds
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.5 cup butter
- 0.5 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a medium saucepan, combine sugar, cocoa powder, and salt. Whisk until smooth.
- Add butter and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Boil for one minute, stirring constantly. Remove from heat and stir in vanilla.
- Pour mixture into a greased 8x8 inch baking dish. Refrigerate for at least 2 hours, or until firm.
- Cut into squares and serve.
