Fudge Rounds: Better Than Store-Bought! Easy Recipe

The ultimate fudge rounds recipe! These soft, chewy chocolate sandwich cookies with creamy chocolate filling taste even better than store-bought fudge rounds.

Prep Time: 30 minutes
Chill Time: 2 hours
Cook Time: 8-10 minutes
Total Time: 3 hours
Yield: 12 fudge rounds

Ingredients for Perfect Fudge Rounds

For the Chocolate Fudge Rounds Cookies:

• 1 cup bread flour
• ¾ cup all-purpose flour
• ⅓ cup Dutch-process cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter
• 4 ounces semi-sweet chocolate, chopped
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the Fudge Rounds Filling:

• ½ cup (1 stick) unsalted butter, at room temperature
• 1¾ cups powdered sugar
• ¼ cup Dutch-process cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1-2 tablespoons heavy cream

How to Make Fudge Rounds at Home

For the Fudge Rounds Cookies:

1. In a medium bowl, whisk together bread flour, all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
2. In a microwave-safe bowl, combine butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool for 5 minutes.
3. In a large mixing bowl, combine vegetable oil with both sugars. Add the melted chocolate mixture and beat until combined.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This chilling step is crucial for authentic fudge-rounds texture.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop chilled dough (about 1½ tablespoons per cookie) and roll into balls. Place on prepared baking sheets about 2 inches apart.
9. Gently flatten each ball with your palm, then create a crosshatch pattern on top with a fork for that classic fudge rounds appearance.
10. Bake for 8-10 minutes until the edges are set but centers still look slightly underdone. This ensures your fudge-rounds will have that perfect soft texture.
11. Allow cookies to cool completely on baking sheets.

For the Fudge-Rounds Filling:

1. In a large mixing bowl, beat butter until light and fluffy, about 3 minutes.
2. Gradually add powdered sugar and cocoa powder, mixing on low speed until incorporated.
3. Add vanilla extract and salt, then beat on medium-high speed until smooth.
4. Add heavy cream, 1 tablespoon at a time, until filling reaches the perfect spreadable but firm consistency for fudge-rounds.

To Assemble Your Fudge Rounds:

1. Match cookies of similar size into pairs.
2. Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie from each pair.
3. Top with the second cookie, flat side down, and gently press to spread filling to edges, creating the perfect fudge rounds sandwich.
4. For best results and authentic fudge rounds texture, wrap each sandwich cookie in plastic wrap and refrigerate for 2 hours before serving.

Storing Your Homemade Fudge Rounds

Store your fudge-rounds in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. These homemade fudge-rounds actually taste better after a day as the flavors meld together!

Fudge Rounds Tips and Tricks

• For extra-soft fudge-rounds like the store-bought version, don’t overbake the cookies
• The ideal thickness for authentic fudge-rounds is about ¼ inch per cookie
• Using both bread flour and all-purpose flour gives these fudge-rounds their perfect chewy texture
• Chilling the assembled fudge-rounds helps the filling set to the perfect consistency

Nutrition Information (per fudge round):

• Calories: 425
• Fat: 24g
• Carbohydrates: 53g
• Protein: 4g
• Sugar: 38g
• Fiber: 2g

Homemade Fudge Rounds

Soft, chewy chocolate sandwich cookies with a creamy chocolate filling that taste even better than the classic store-bought version.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill Time. 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 12 fudge rounds

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup bread flour
• ¾ cup all-purpose flour
• ⅓ cup Dutch-process cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter
• 4 ounces semi-sweet chocolate chopped
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract

Equipment

• 1 Medium mixing bowl, For dry ingredients
• 1 Microwave-Safe Bowl For melting chocolate and butter
• 1 Large mixing bowl For the cookie dough
• 1 Baking sheets Lined with parchment paper
• 1 Fork To create the crosshatch pattern

Method

 

1. Dry Ingredients: In a medium bowl, whisk together bread flour, all-purpose flour, cocoa powder, baking soda, and salt.
2. Melt Chocolate: Microwave butter and chopped chocolate in 30-second intervals until smooth. Let cool for 5 minutes.
3. Mix Wet: In a large bowl, combine vegetable oil with sugars, then add the melted chocolate mixture and beat until combined.
4. Add Eggs: Add eggs one at a time, beating well, then stir in vanilla.
5. Chill Dough: Gradually mix dry ingredients into wet. Cover and refrigerate for at least 2 hours.
6. Prep & Shape: Preheat oven to 350°F (175°C). Roll 1.5 tablespoons of dough into balls, place on sheets, and flatten with your palm.
7. Pattern: Create a crosshatch pattern on top with a fork.
8. Bake: Bake for 8-10 minutes. Allow to cool completely on the baking sheets.
9. Make Filling: Beat butter until fluffy, add powdered sugar and cocoa, then vanilla, salt, and heavy cream until smooth.
10. Assemble: Spread 2 tablespoons of filling on one cookie and top with another. Wrap in plastic and chill for 2 hours.

Notes

• Don’t Overbake: For extra-soft fudge-rounds like the store-bought version, don’t overbake the cookies.
• Perfect Thickness: The ideal thickness for authentic fudge-rounds is about ¼ inch per cookie.
• The Flour Secret: Using both bread flour and all-purpose flour gives these fudge-rounds their perfect chewy texture.
• Chilling is Key: Chilling the assembled fudge-rounds helps the filling set to the perfect consistency.
• Better Next Day: These homemade fudge-rounds actually taste better after a day as the flavors meld together!