Homemade Fudge Rounds

If you ever packed (or dreamed of packing) a fudge round in your school lunch, you already know: these cookies are next-level. Soft, brownie-like chocolate cookies sandwich a silky chocolate filling, and a little drizzle on top gives them that signature look. These homemade ones? Thicker, richer, and actually taste like chocolate—not just sugar.

Bonus: they stay soft for days, freeze beautifully, and can be made with pantry staples.

Why You’ll Love These

• Super soft & chewy. Like a cross between a cookie and a brownie.
• Rich chocolate flavor. No boring, bland chocolate here.
• That frosting center. Whipped, creamy, chocolate heaven.
• Freezer-friendly. Bake now, snack later.
• Fun to decorate. Add the classic chocolate drizzle or go full bakery-style.

Time & Yield

• Prep Time: 20 minutes
• Bake Time: 8–10 minutes
• Assemble Time: 10 minutes
• Total Time: ~40 minutes
• Makes: 12 sandwich cookies (24 single cookies)
• Calories per sandwich: ~360

Ingredients

For the Chocolate Cookies:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk

For the Filling:

• 1/2 cup unsalted butter, softened
• 2 tablespoons cocoa powder
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

Optional Drizzle:

• 1/4 cup chocolate chips, melted
• 1 teaspoon coconut oil (optional for shine)

How to Make Homemade Fudge Rounds

1. Make the Cookie Dough

• Cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in the egg and vanilla.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Gradually add dry ingredients to wet ingredients.
• Add milk and mix until a soft, thick dough forms.

2. Scoop & Bake

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Scoop dough into 1-tablespoon balls and flatten slightly with your fingers or the back of a spoon.
• Bake for 8–10 minutes, until edges are set and tops are slightly cracked.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Want a perfectly round shape? Use a round cookie cutter to “scoot” the cookies right after baking.

3. Make the Chocolate Frosting

• Beat softened butter until fluffy.
• Add cocoa powder, powdered sugar, vanilla, and 1 tablespoon milk.
• Beat until smooth and creamy, adding more milk as needed.

4. Assemble the Fudge Rounds

• Pipe or spread frosting on the flat side of half the cookies.
• Sandwich with a second cookie and press gently to spread the filling.

5. Add the Signature Drizzle (Optional)

• Melt chocolate chips with a teaspoon of coconut oil (optional).
• Use a spoon or piping bag to drizzle over the tops.
• Let set at room temp or refrigerate to firm up quickly.

How to Serve

• As a lunchbox treat (just like childhood, but better!)
• With cold milk or hot coffee
• Chopped into ice cream for fudge round sundaes
• With a smear of peanut butter for extra indulgence

Tips for the Best Fudge Rounds

1. Use good cocoa powder. It’s where most of the chocolate flavor comes from.
2. Don’t overbake. The centers should be soft—they’ll firm up as they cool.
3. Cool completely before filling. Otherwise, the frosting melts.
4. Double the filling if you like them extra stuffed.
5. Chill before serving if you want a firmer bite and neater edges.

Variations

• Peanut Butter Fudge Rounds: Add 1/4 cup peanut butter to the filling.
• Mint Chocolate: Add peppermint extract to the frosting for a Thin Mint vibe.
• Gluten-Free: Use a 1:1 GF baking flour blend.
• Dairy-Free: Use vegan butter and plant-based milk—works beautifully!

Storage & Freezing

• Room Temp: Store in an airtight container for 3–4 days.
• Fridge: Chill for up to a week—great texture cold!
• Freezer: Freeze assembled rounds for up to 2 months. Thaw at room temp before serving.

Pro tip: Wrap individually in wax paper for lunchbox-ready treats.

FAQ

Can I make these ahead of time?
Yes! Bake the cookies and make the filling in advance—just assemble before serving or store sandwiches in the fridge.

Do I have to make the drizzle?
Nope! It’s optional, but makes them look extra bakery-worthy.

Can I use store-bought frosting?
You can, but homemade takes it to another level—it’s quick and totally worth it.

Are these chewy or cakey?
Soft and chewy in the center with slightly crisp edges—brownie-cookie perfection.

Final Thoughts

These Homemade Fudge Rounds are soft, fudgy, filled with rich chocolate frosting, and everything you love about the store-bought version—but better in every way. They’re easy to make, crazy satisfying, and sure to disappear fast.

Whether you’re baking for a nostalgic craving, a cookie swap, or just want to fill your kitchen with chocolatey joy, these are your go-to.

Print