Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"I developed this recipe after countless attempts to recreate my childhood favorite snack cake at home. After testing different cocoa ratios and filling consistencies, I finally achieved that perfect soft texture and intense chocolate flavor that makes these irresistible. My family now requests these for every special occasion, and I'm confident yours will too."

Chef Mitchell specializes in elevated comfort food and dessert recipes, bringing professional techniques to home kitchens. With over a decade of experience in pastry arts, he focuses on creating foolproof recipes that deliver bakery-quality results.

View All Mitchell's Recipes →
Stack of three homemade fudge rounds showing soft chocolate cookies with creamy fudge filling oozing slightly from the edges, photographed on a rustic wooden surface

The Secret to Perfect Fudge Rounds

The key to achieving bakery-quality fudge rounds lies in the perfect balance of cocoa intensity and cookie texture. Unlike many homemade versions that turn out too cakey or dense, this recipe creates cookies that are tender and soft while maintaining enough structure to hold the rich filling. The secret is in the precise ratio of butter to sugar and the addition of just enough milk to create that signature soft bite.

Temperature control throughout the process is crucial for success. Chilling the dough prevents spreading during baking, ensuring your cookies maintain their round shape and even thickness. The filling needs to be at the perfect consistency - spreadable but not too soft - which is achieved by properly creaming the butter and gradually incorporating the powdered sugar and cocoa.

💡 Professional Tip

For the softest texture, slightly underbake the cookies - they should look just set around the edges but still soft in the center when you remove them from the oven.

Frequently Asked Questions

Yes! The cookies can be baked up to 3 days ahead and stored in an airtight container. The filling can be made 2 days in advance and kept refrigerated. Assemble the fudge rounds the day you plan to serve them for the best texture.

Use only unsweetened cocoa powder for best results. Dutch-processed cocoa will work but may require adjusting the baking soda. Avoid hot chocolate mixes or sweetened cocoa as they'll alter the texture and sweetness balance.

Chilling the dough for at least 1 hour firms up the butter, preventing the cookies from spreading too much during baking. This ensures your fudge rounds maintain their perfect round shape and even thickness for the best appearance and filling distribution.

If the filling is too thick, add heavy cream 1 teaspoon at a time until spreadable. If too thin, add more powdered sugar gradually. The filling should hold its shape but spread easily when pressed between cookies.

The cookies are done when the edges appear set and slightly firm to the touch, but the centers still look soft and slightly underdone. They'll continue cooking on the hot pan after removal and firm up as they cool.

Fudge rounds are perfect with cold milk, coffee, or hot chocolate. They also make excellent additions to dessert platters, lunch boxes, or ice cream sundae toppings when crumbled.

Absolutely! Try adding mint extract to the filling for chocolate-mint rounds, or incorporate peanut butter into the filling for a chocolate-peanut butter version. You can also add mini chocolate chips to the cookie dough for extra chocolate chunks.

Store assembled fudge rounds in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking. They can also be frozen for up to 3 months - thaw at room temperature before serving.

Recipe Troubleshooting Guide

✅

Cookies Spreading Too Much

Problem: Cookies lose their round shape and spread into flat, thin discs during baking.

Solution: Ensure dough is properly chilled for at least 1 hour. Check that your butter wasn't too warm when mixing, and make sure your oven is fully preheated before baking.

✅

Dry or Crumbly Cookies

Problem: Finished cookies are dry, crumbly, or fall apart easily.

Solution: This usually indicates overbaking or too much flour. Reduce baking time by 1-2 minutes and ensure you're measuring flour correctly by spooning it into the cup and leveling off.

✅

Filling Too Runny

Problem: The fudge filling is too soft and runs out of the cookies.

Prevention: Beat in additional powdered sugar 1 tablespoon at a time until the filling holds its shape. Make sure butter was at room temperature, not melted, when making the filling.

✅

Uneven Cookie Sizes

Problem: Cookies bake unevenly or are different sizes.

Recovery: Use a cookie scoop or measuring spoon to ensure uniform portions. Roll each piece into a ball before placing on the baking sheet, and space them evenly apart.

✅

Filling Won't Stick

Problem: The fudge filling slides off or won't adhere to the cookies.

Prevention: Ensure cookies are completely cool before filling. The filling should be at room temperature and spreadable - if too cold, let it soften slightly before assembling.

✅

Flavor Balance

Too Sweet: Add a pinch of salt to the filling or use dark cocoa powder to balance excessive sweetness.

Too Salty: Increase powdered sugar in the filling and ensure you're using unsalted butter in both components.

Bland: Increase vanilla extract in both cookies and filling, or add a pinch of espresso powder to enhance chocolate flavor.

Organized ingredients for fudge rounds including flour, cocoa powder, butter, sugars, and eggs arranged on a marble countertop

Choosing the Right Ingredients

Quality ingredients make a significant difference in the final taste and texture of your fudge rounds. Use unsweetened cocoa powder rather than sweetened varieties - Dutch-processed cocoa will give you a deeper, more intense chocolate flavor, while natural cocoa provides a slightly more acidic, bright chocolate taste. Both work well, but stick to one type throughout the recipe for consistency.

Room temperature ingredients are crucial for proper mixing and texture. Take your butter and eggs out of the refrigerator 1-2 hours before baking, or soften butter quickly by cutting it into small pieces. The butter should give slightly when pressed but not be melted or oily. Fresh vanilla extract will provide much better flavor than imitation vanilla.

Essential Ingredient Notes

  • Unsweetened Cocoa Powder: Choose high-quality cocoa powder for the best chocolate flavor - Hershey's Special Dark or Ghirardelli work excellently.
  • Unsalted Butter: Use unsalted butter to control the salt content precisely. European-style butter adds extra richness to both cookies and filling.
  • Heavy Cream: Heavy cream creates the smoothest filling texture. Avoid milk or half-and-half as they won't provide the same richness.
Step-by-step photos showing cookie dough being mixed, shaped into balls, and baked until perfectly soft and chocolatey

Mastering the Technique

The creaming process is fundamental to achieving the right cookie texture. Beat the butter and sugars for a full 3 minutes until the mixture is noticeably lighter in color and fluffy in texture. This incorporates air that helps create tender cookies rather than dense ones. Don't rush this step - proper creaming is what separates good cookies from great ones.

When assembling your fudge rounds, work with completely cooled cookies to prevent the filling from melting. Spread the filling evenly but don't overfill - about 1 tablespoon per cookie sandwich is perfect. A gentle pressing motion will spread the filling to the edges without breaking the delicate cookies. Let assembled rounds sit for 30 minutes before serving to allow the filling to set slightly.

The Perfect Filling Consistency

The fudge filling should be spreadable like frosting but firm enough to hold its shape. Start with less cream and add gradually - you can always add more, but you can't take it out. The filling is ready when it holds soft peaks when lifted with a spoon but spreads easily when pressed.

Delicious Fudge Rounds - Rich Double Chocolate Cookie Sandwiches

Prep 30 min
Cook 12 min
Serves 24 servings
Level Easy

📋 Ingredients

Cookie Base

  • 1/2 cup powdered sugar
    Sift for smoothest texture
  • 1/4 cup unsalted butter, softened
    Should be room temperature
  • 2 tablespoons cocoa powder
    Use same type as cookies
  • 2-3 tablespoons heavy cream
    Add gradually to desired consistency
  • 1/2 teaspoon vanilla extract
    Pure vanilla for best flavor

Fudge Filling

  • 1 cup all-purpose flour
    Spoon and level for accuracy
  • 1/3 cup unsweetened cocoa powder
    Sift to remove lumps
  • 1/2 teaspoon baking soda
    Helps cookies stay soft
  • 1/4 teaspoon salt
    Enhances chocolate flavor
  • 1/2 cup unsalted butter, softened
    Room temperature is key
  • 1/2 cup granulated sugar
    Creates tender texture
  • 1/4 cup brown sugar, packed
    Adds moisture and flavor
  • 1 large egg
    Room temperature mixes better
  • 1 teaspoon vanilla extract
    Pure vanilla preferred
  • 2 tablespoons milk
    Creates soft cookie texture

Instructions

  1. Step 1: Prepare Cookie Dough

    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.

  2. Step 2: Mix Wet Ingredients

    Beat in egg and vanilla extract until well combined. Add milk and mix until smooth. Gradually add the dry ingredients, mixing until just combined.

  3. Step 3: Chill and Shape

    Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F. Roll dough into 1-inch balls and place 2 inches apart on lined baking sheets.

  4. Step 4: Bake Cookies

    Flatten each ball slightly with your fingers. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Cool on baking sheet for 5 minutes before transferring to wire rack.

  5. Step 5: Make Fudge Filling

    Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Beat until smooth and spreadable. Add vanilla extract.

  6. Step 6: Assemble Fudge Rounds

    Once cookies are completely cool, spread 1 tablespoon of fudge filling on the flat side of half the cookies. Top with remaining cookies, flat side down, pressing gently to spread filling to edges.

Recipe Notes & Tips

Storage

Store assembled fudge rounds in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking. Can be frozen for up to 3 months.

Serving Suggestions

Serve with cold milk, coffee, or hot chocolate. Perfect for lunch boxes, dessert platters, or crumbled over ice cream sundaes.

Variations

Try mint extract in the filling for chocolate-mint rounds, add peanut butter to the filling, or incorporate mini chocolate chips into the cookie dough for extra chocolate.