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 (113 grams) 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· 4.9 from 6 reviews

If you’re anything like me, you know there’s nothing quite like biting into a homemade cookie that’s perfectly soft, chocolaty, and filled with a luscious center. That’s why I’m so excited to share this Fudge Rounds Cookies with Chocolate Filling Recipe with you. These little sandwich cookies are fudgy on the outside and creamy in the middle— honestly, fan-freaking-tastic! Stick around because I’ll walk you through every step, share my favorite tips, and make sure your batch turns out just like mine (or even better!).

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Why This Recipe Works

Perfect Texture: The blend of cocoa, cornstarch, and corn syrup creates a tender, fudgy cookie that’s not too cakey or crumbly.
Creamy Filling: The chocolate buttercream filling balances sweetness and cocoa richness for that classic sandwich cookie feel.
Easy Decoration: A simple chocolate drizzle adds polished flair without needing fancy tools or skills.
Reliable Results: My tried-and-true method ensures your Fudge Rounds come out consistent every time, even if you’re new to baking cookies.

Fudge Rounds Cookies with Chocolate Filling, homemade chocolate sandwich cookies, soft fudgy cookies with chocolate filling, easy chocolate cookie recipe, chocolate-filled sandwich cookies - 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

This Fudge Rounds Cookies with Chocolate Filling Recipe uses straightforward ingredients you probably have in your pantry, each playing a special role to deliver that fudgy, melt-in-your-mouth sensation. I love that they come together easily and use simple pantry staples with no weird extras.

Unsalted Butter: Using butter at cool room temperature ensures it creams properly with sugar for a fluffy cookie base.
Granulated Sugar: Sweetens and helps create that cushy texture when beaten with butter.
Egg: Binds the dough and adds richness; make sure it’s at room temp so it incorporates smoothly.
Light Corn Syrup: Essential for that chewy, bendy feel—it stops sugar crystals from forming, keeping your cookies soft.
Vanilla Extract: Brings warmth and depth to the flavor.
All-Purpose Flour: The structure builder, but combined with cornstarch for tenderness.
Natural Cocoa Powder: Adds intense chocolate flavor and that beautiful deep color.
Cornstarch: A little secret ingredient that softens the cookie and prevents toughness.
Baking Soda: Helps with gentle rise and tender crumb.
Fine Sea Salt: Enhances sweetness while balancing the chocolate’s bitterness.
Milk Chocolate Chips + Vegetable Oil: For a silky, shiny chocolate drizzle.
Powdered Sugar: Whisked into the filling for that classic smooth buttercream texture.
Warm Water: Used to loosen the filling and help it pipe beautifully.

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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.

Make It Your Way

One of the things I adore about this Fudge Rounds Cookies with Chocolate Filling Recipe is how easy it is to make your own tweaks and make it truly yours. Whether you want a richer filling, a touch of espresso in the dough, or a vegan spin, it adapts beautifully.

Variation: I once stirred in a teaspoon of espresso powder into the dough; it deepened the chocolate flavor without making the cookies taste like coffee—so good!
Dairy-Free Option: Swap the butter with a plant-based spread and make a coconut milk chocolate filling for a dairy-free version.
Flavor Add-Ins: Try adding a pinch of cinnamon or chili powder to the dough for a subtle spice surprise in each bite.

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

Step 1: Creaming Butter and Sugar to Perfection

Start by beating your cool room temperature butter and sugar at medium-high speed for about 2-3 minutes until the mixture turns pale and fluffy. This step is critical because it traps air and gives your cookies that lovely lift and softness. Don’t rush it—scrape down the bowl once or twice to keep everything even.

Step 2: Mixing in the Eggs and Flavorings

Next, add the egg, corn syrup, and vanilla extract. The corn syrup is my secret weapon here—it keeps the cookie soft and chewy even after baking. Beat again until everything is thoroughly combined. If your ingredients are at uneven temperatures, be patient until the mixture smooths out.

Step 3: Incorporating Dry Ingredients Gently

Whisk together the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. Then, add the dry ingredients to your wet mix gradually on low speed. Overmixing here can toughen the dough, so just mix until it’s combined. Your dough will be soft and a little sticky—that’s exactly what you want!

Step 4: Scooping and Baking the Cookies

Using a 1½-tablespoon spring-loaded scoop, drop even balls of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for about 8-9 minutes. You’re looking for cookies that have puffed slightly and have edges set but still look soft in the center. Remove them and let cool on racks; they’ll flatten out as they cool—a sign of perfect fudginess!

Step 5: Drizzling the Chocolate

While the cookies cool, melt your milk chocolate chips with vegetable oil in short bursts in the microwave, stirring every 15 seconds for a smooth, shiny drizzle. I like to either spoon it casually over the cookies or use a piping bag for a neater effect. Pop the cookies into the fridge for at least half an hour to set the drizzle.

Step 6: Making and Adding the Chocolate Filling

For the filling, beat softened butter until smooth, then add sifted cocoa powder and powdered sugar, beating until fluffy—about 3 minutes. Add warm water and vanilla, then beat again on medium-high for a couple more minutes until it’s light and creamy. Spread or pipe this filling on the flat side of half your cookies, then gently sandwich with the other halves. That’s it—cookie heaven!

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Tips from My Kitchen

Don’t Skip Corn Syrup: It’s the magic ingredient that keeps these cookies chewy and not crumbly—trust me on this one.
Measure Cocoa Powder Correctly: Spoon and level your cocoa instead of scooping directly with the measuring cup to avoid dry or bitter cookies.
Chill Filled Cookies If Possible: The filling firms up beautifully, making the sandwich easier to eat and less messy.
Don’t Overbake: Pull cookies out just as the edges set but centers still look soft—they’ll continue cooking on the sheet as they cool.

How to Serve Fudge Rounds Cookies with Chocolate Filling Recipe

Garnishes

Sometimes I like to sprinkle a tiny pinch of sea salt over the chocolate drizzle once it’s set—it elevates the sweetness and adds a sophisticated contrast. You could also dust a little cocoa powder or powdered sugar if you want a rustic look. Fresh mint leaves on the side make a pretty garnish if you’re serving at a party.

Side Dishes

These fudge rounds go amazingly with a cold glass of milk, of course, but I also love pairing them with a whipped coffee or a rich hot chocolate. If you’re serving a dessert platter, some fresh berries brighten the plate and balance the richness.

Creative Ways to Present

For special occasions, stack these cookies in a pretty jar tied with twine or arrange them on a tiered platter with edible flowers for a charming, elegant look. I’ve also piped colorful chocolate fillings in place of the usual chocolate for festive variations—imagine pink raspberry fudge rounds for Valentine’s Day!

Make Ahead and Storage

Storing Leftovers

I keep leftover fudge rounds in an airtight container at room temperature for up to one day when I plan to eat them soon. If you want to stretch that, storing them in the fridge works well for up to five days, but just know the filling firms up more as it cools.

Freezing

Freezing these cookies works beautifully! I assemble the sandwiches, then wrap each one tightly in plastic wrap before placing them in a freezer-safe container. They’ll keep for up to a month, and thaw perfectly without losing texture.

Reheating

When I want to reheat leftover fudge rounds, I let them thaw at room temperature, then pop them in a 300°F oven for a few minutes to soften the filling and refresh the cookie’s fudgy texture. Avoid microwaving or they can get too soft or greasy.

FAQs

Can I substitute golden syrup for corn syrup in this fudge rounds cookies recipe?

Absolutely! Golden syrup is a great substitute for light corn syrup and works similarly to keep your cookies chewy and soft. Just use the same amount, and you should get excellent results.
How do I prevent my cookies from spreading too much during baking?

Make sure your butter is not too warm or melted before mixing. Also, chilling the dough briefly before baking can help. Using parchment paper or a silicone baking mat prevents excess spreading as well.
Can I make these fudge rounds gluten-free?

Yes, swap all-purpose flour with a 1-to-1 gluten-free baking flour blend. You might need to adjust the binding slightly, but generally, the recipe works well gluten-free.
How do I store fudge rounds to keep them fresh?

Store them in an airtight container at room temperature for a day or in the fridge for up to five days. For longer storage, freeze them wrapped tightly and thaw before eating.
Can I use dark chocolate instead of milk chocolate for the drizzle?

You sure can! Using dark chocolate chips will give you a richer, slightly less sweet drizzle that contrasts nicely with the sugary filling. Just melt and drizzle the same way described.

Final Thoughts

This Fudge Rounds Cookies with Chocolate Filling Recipe has become a favorite in my kitchen because it hits all the right notes—soft, fudgy cookies, creamy filling, and an easy chocolate drizzle to polish them off. It’s the kind of recipe that impresses guests and comforts your soul at the same time. Hopefully, you’ll enjoy making and sharing these as much as I do. Happy baking, and don’t forget to save me one!