Name: Fudge Rounds Cookies with Chocolate Filling Recipe
Prep time: 30 min
Cook time: 9 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: 10 tablespoons unsalted butter, at cool room temperature; 3/4 cup granulated sugar; 1 large egg, at cool room temperature; 1 tablespoon light corn syrup; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 6 tablespoons unsweetened natural cocoa powder; 1 teaspoon cornstarch; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/2 cup milk chocolate chips; 1 teaspoon vegetable oil; 1 stick unsalted butter, at cool room temperature; 2 tablespoons unsweetened natural cocoa powder, sifted; 1 1/2 cups powdered sugar, sifted; 2 tablespoons warm water (about 100°F); 1/2 teaspoon vanilla extract

Jump to Recipe· 4.6 from 13 reviews

If you’re craving a treat that’s soft, fudgy, and irresistibly rich, you’ve got to try this Fudge Rounds Cookies with Chocolate Filling Recipe. These little sandwich cookies bring together the best of both worlds—a tender cocoa cookie exterior with a creamy chocolate filling that melts in your mouth. Trust me, once you make these, they’ll be your go-to for cozy afternoons or special gatherings. Let’s dive in and I’ll walk you through everything you need to make these fan-freaking-tastic cookies happen!

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Why This Recipe Works

Perfect Fudgy Texture: The combination of cocoa, corn syrup, and cornstarch gives these cookies that melt-in-your-mouth softness you’re after.
Creamy Filling: The chocolate buttercream filling balances richness and sweetness without overpowering the cookies.
Easy yet Elegant: Simple ingredients come together in a fun sandwich cookie format that looks and tastes like you spent hours baking.
Customizable Chocolate Drizzle: Adding a milk chocolate drizzle gives the cookie that final touch of indulgence and a beautiful presentation.

Fudge Rounds Cookies with Chocolate Filling, chocolate sandwich cookies, fudge cookies with filling, homemade chocolate cookies, soft fudgy cookie recipe - A single chocolate cookie is placed in the center of a white plate on a white marbled surface. The cookie has two round layers with a smooth chocolate filling in the middle. The top layer is decorated with thin, wavy lines of chocolate drizzle. A bite is taken out of the cookie, showing the soft texture inside, and a small crumb lies nearby. In the background, a cooling rack with more cookies can be seen slightly out of focus, and a white glass of milk is partially visible on the left edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients here because each one plays a special role in making these fudge rounds utterly delicious. Choosing quality cocoa and fresh butter makes a noticeable difference, and a little trick with corn syrup keeps the texture just right.

Unsalted Butter: Using cool room temperature butter helps create a soft, tender dough that’s easy to work with and bakes evenly.
Granulated Sugar: Provides sweetness and structure; beating it with butter adds essential air for lightness in the cookie.
Egg: Adds moisture and helps bind everything together; make sure it’s also at room temp for smoother mixing.
Light Corn Syrup: Keeps the cookie soft by preventing sugar crystallization—this is the secret to that fudge-like chewiness.
Vanilla Extract: Enhances all the chocolate and buttery flavors you love.
All-Purpose Flour: The backbone of the cookie; measuring it properly keeps the dough from becoming too dense.
Unsweetened Natural Cocoa Powder: For an intense chocolate flavor without bitterness, plus it helps deliver that dense fudgy bite.
Cornstarch: Adds tenderness by softening the flour’s protein, giving the cookies a velvety texture.
Baking Soda: Provides just the right lift so cookies puff up but stay soft.
Fine Sea Salt: Balances the sweetness and enhances the chocolate taste.
Milk Chocolate Chips and Vegetable Oil: For a smooth, shiny drizzle that finishes your cookies perfectly.
Powdered Sugar (for filling): Essential for a silky, creamy filling without gritty texture.
Warm Water (for filling): Helps achieve that light, fluffy texture as you whip the filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this fudge rounds recipe my own, and honestly, you can too! Don’t hesitate to play with the filling flavors or texture to suit what you enjoy most—it’s so satisfying to make it exactly how you like.

Variation: Sometimes I swap half the cocoa powder in the filling for melted dark chocolate for an even richer, denser center. It’s my go-to when I want something a bit more decadent.
Dietary Changes: For a dairy-free option, try using vegan butter and dairy-free chocolate chips—it works surprisingly well!
Texture Twist: I occasionally add a pinch of espresso powder to the dough to deepen the chocolate flavor without making them taste “coffee-flavored.”
Presentation: If you want a fancy treat, sprinkle some sea salt flakes on top right after drizzling the chocolate to give a sweet-salty balance.

Step-by-Step: How I Make Fudge Rounds Cookies with Chocolate Filling Recipe

Step 1: Cream Butter and Sugar Until Fluffy

I start by beating the butter and granulated sugar at medium-high speed. Don’t rush this step—it should take about 2 to 3 minutes until the mixture looks pale and fluffy. This little bit of air you’re whipping in is what keeps the cookies tender after baking. Don’t forget to scrape down the bowl a couple of times to keep everything perfectly blended.

Step 2: Add the Egg, Corn Syrup, and Vanilla

Once your butter and sugar are nice and fluffy, add in the egg, corn syrup, and vanilla extract. The corn syrup is a game-changer—it helps keep the cookies soft and fudgy instead of crisp or crumbly. After adding, give everything a good mix and scrape the bowl again. This ensures even distribution and a smooth dough.

Step 3: Mix the Dry Ingredients and Combine

In a separate bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt together. When you add the dry ingredients to your wet mix, do it gradually and keep the mixer on low speed. You’ll want to combine them just until there are no streaks—overmixing can make your cookies tough. The dough should be soft and a little sticky at this point, which is perfect.

Step 4: Scoop and Bake

I like to use a 1 ½-tablespoon spring-loaded scoop to portion the dough so all the cookies bake evenly. Drop the dough balls onto parchment-lined baking sheets with ample space between. Bake at 350°F for about 8 to 9 minutes—you want the edges set but the centers still soft. They’ll flatten as they cool, so resist the urge to bake longer. Let them cool on the rack for a few minutes before handling; they’re delicate at this stage.

Step 5: Drizzle with Melted Chocolate

While the cookies cool completely, make a simple chocolate drizzle by melting milk chocolate chips with a bit of vegetable oil. The oil keeps the drizzle smooth and glossy—plus it’s easier to pipe or drizzle neatly. Pop them in the fridge for at least 30 minutes to let the drizzle set before assembling your fudge rounds.

Step 6: Whip Up the Chocolate Filling

For the filling, beat the softened butter until silky smooth, then gradually add sifted cocoa powder and powdered sugar. I’ve found that sifting these helps prevent lumps and keeps the filling light. Adding warm water and vanilla last and beating at medium-high speed makes the filling wonderfully fluffy and spreadable. You can taste it here and adjust for more sweetness or chocolate punch if you like.

Step 7: Assemble the Fudge Rounds

Spread or pipe the luscious filling onto the flat side of half your cookies. Then gently press a second cookie on top, creating that classic sandwich. Make sure you don’t press too hard— you want a nice layer of filling without squishing it out. Ready to eat now or chill for extra fudgy goodness!

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Pro Tips for Making Fudge Rounds Cookies with Chocolate Filling Recipe

Room Temperature Ingredients: Bringing butter and egg to room temp ensures smoother mixing and even baking every single time.
Use a Spring-Loaded Scoop: This helps portion dough uniformly so your cookies bake evenly and look professionally made.
Don’t Overbake: Watch closely once the edges set; the centers will firm up as cookies cool, preserving their fudgy texture.
Chill the Drizzle: Refrigerate the chocolate drizzle to set it firmly before sandwiching, so it doesn’t get messy.

How to Serve Fudge Rounds Cookies with Chocolate Filling Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on the drizzle once it’s set—the contrast elevates the chocolate’s richness and gives a wonderful subtle crunch. For a festive touch, you can dust a bit of cocoa powder or even add edible gold dust if you’re feeling fancy.

Side Dishes

These fudge rounds pair beautifully with fresh berries or a dollop of whipped cream. For drinks, I’m a classic hot chocolate or a freshly brewed espresso fan—they complement the cookies’ deep chocolate flavor perfectly.

Creative Ways to Present

For parties, I like to stack them on a pretty cake stand or arrange them in decorative boxes tied with ribbons for gifting. You could even dip half of each cookie in extra melted chocolate and sprinkle crushed nuts for a different texture and look—everyone loves a little variety!

Make Ahead and Storage

Storing Leftovers

I store any leftover fudge rounds in an airtight container. At room temperature, they stay perfect for about a day, but refrigeration extends their life up to 5 days. I prefer chilling them because the cool temperature actually boosts their fudgy texture.

Freezing

These cookies freeze amazingly well! I like to assemble them, wrap each one in plastic wrap, then place in a freezer-safe container. When you want a quick treat, just thaw them at room temperature—or pop in the fridge overnight.

Reheating

Reheat leftover fudge rounds briefly in a microwave—about 10 seconds does the trick—to soften the filling and revive that fresh-baked fudginess. Just be careful not to melt the drizzle or dry out the cookie by overdoing it.

FAQs

Can I substitute corn syrup in the Fudge Rounds Cookies with Chocolate Filling Recipe?

Absolutely! Corn syrup helps keep the cookies soft and prevents sugar crystallization, but if you don’t have it, golden syrup is a great substitute in equal amounts. Other syrups may affect the texture or sweetness, so golden syrup is your best bet for a close match.
How do I ensure the cookies stay soft and fudgy?

Make sure not to overbake your cookies—once the edges look set, pull them out. Also, the corn syrup and cornstarch in the recipe help maintain that soft texture, so don’t skip either. Properly cooling and storing in airtight containers also helps retain moisture.
Can I make the filling ahead of time?

You can definitely prepare the filling a day in advance and keep it covered in the fridge. Before assembling, bring it back to room temperature and give it a quick whip to restore that fluffy texture.
How long do assembled Fudge Rounds Cookies with Chocolate Filling last?

At room temperature, they’re best enjoyed within 1 day for optimal softness. Refrigeration extends their freshness up to 5 days, and if you freeze them, they keep well for up to one month without losing flavor or texture.

Final Thoughts

This Fudge Rounds Cookies with Chocolate Filling Recipe holds a special spot in my heart because it’s both comforting and impressive all at once. I love how the fudgy texture and creamy filling combine to make each bite an indulgent moment you deserve. Whether you’re baking for a special occasion or just because, you’ll find these cookies bring smiles and a little bit of magic to your day. Give them a go—you’ll be so glad you did!