If you enjoy Little Debbie Fudge Rounds, you’re going to love these homemade Copycat Fudge Rounds even more! A soft, chocolate sandwich cookie with perfectly creamy chocolate frosting in between, then finished with drizzles of chocolate fudge on top. These are absolute perfection!
Ok, I’m just going to say it. I detest most pre-packed treats. I am a homemade treats girl only. I prefer to use calories on desserts that are “worth it”, and homemade is the only way to go, in my book. So, you won’t ever catch me eating Fudge Rounds from the box, but my kids absolutely love them, so I buy them (very reluctantly). But, when my daughter requested that I make a homemade version, I gladly accepted, knowing that mine would be a million times better than the boxed version. 🙂 I’m not trying to be cocky, it’s just easy to out-perform pre-packaged goods.
Let me tell you, these cookies turned out incredibly! I was patting myself on the back (ok, maybe I do want to be a little cocky about it). I’m going to have to make another batch very soon, because these disappeared FAST! My kids had some friends over and they were dying over how good these are. And then I laughed when I told them that I have a food blog and they said, “What’s that?”. This new generation’s world revolves around Instagram, Tik Tok, and BeReal. Nothing else exists. 🙂 What are blogs?
But, back to the star of the show, these divine Copycat Fudge Rounds. Oh my heavens, they will blow you away! They remind me of this brownie, which is a very good thing. The combo of the three chocolate elements (the cookie, the frosting and the topping) is pure genius. It’s a joyous celebration for the taste buds.
I cannot wait for you to try these! Now, I know what you’re thinking. You’re thinking you don’t want to make cookies, frosting AND a topping. That sounds like a lot. But what you’re getting is absolutely, 100% worth it! I promise you! And making these was a delight. Because I knew my chocolate craving was going to be satisfied in a big, delicious way. You simply can’t get this quality or level of “amazing” from a box. No, don’t take the easy way out. The harder path will reward you ten fold!
And speaking of being rewarded, if you are a chocolate cookie fanatic like me, you need to treat yourself to these Chocolate Crinkle Cookies, these Chocolate Mint Chip Brownie Cookies and these Chocolate S’mores Cookies. And then you should start tackling this whole list of amazing cookies that are found on this site. You won’t be sorry! A cookie a day keeps the Dr. away…oh wait. 🙂
My kids are heading back to school in a few weeks and I’m pretty sad about it. I love having them home all day. I love taking dessert requests and making a special one for them at least once a week during the summer. So I’ll have to continue this practice during school as well. I’ll miss having my little taste testers around.
The summer always goes by way too quickly. We’ve enjoyed it to the fullest, though, with lots of fun trips and visiting family from both sides. I’m not ready to face a new routine and a strict schedule again. The more laid-back days give me life!
It’s been such a fun-filled yet pleasant summer. I wish we could have a few more weeks of it. So I’ll have to make more of these Copycat Fudge Rounds and drown my sorrows in them. These sandwich cookies really are perfect! They’ll have you smiling in an instant! I hope you get to make them soon!
On the first day of school, maybe I’ll welcome my kids home with a plateful of Homemade Fudge Rounds! I know that would make them happy. I hope your summer has been amazing! I love the carefree days of sunshine, swimming, popsicles and playdates. It’s always hard to see the season go.
Christine of I Dig Pinterest
Yields About 9 or 10 large sandwich cookies
Save RecipeIngredients
- 1 c. salted butter, softened
- 1 c. light brown sugar, packed
- 2/3 c. granulated sugar
- 1 tsp. honey
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 1 1/2 Tbsp. water
- 2 3/4 c. all-purpose flour
- 3/4 tsp. baking soda
- 2 tsp. corn starch
- 1/2 tsp. salt
- 2/3 c. baking cocoa
- Chocolate Frosting Filling:
- 3/4 c. salted butter, softened
- 3 c. powdered sugar
- 1/4 c. baking cocoa
- A pinch of salt
- 1 tsp. vanilla extract
- 4 Tbsp. heavy cream
- Chocolate Drizzle:
- 1 c. milk chocolate chips or chocolate melts
- 1 tsp. shortening
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with nonstick baking mats or spray them lightly with nonstick baking spray.
- In the bowl of an electric mixer, cream together butter, brown sugar and granulated sugar until it lightens in color and is nice and creamy, about 2 minutes. Scrape down the sides of the bowl in between with a spatula.
- Add honey and vanilla and mix until incorporated.
- Add eggs and water and mix until incorporated.
- In a separate bowl, whisk together flour, baking soda, corn starch, salt and baking cocoa.
- Add the flour mixture to the wet mixture and mix just until incorporated and no streaks of flour remain.
- Roll the cookies into balls that are 1 3/4" in diameter, then place on the cookie sheet and press each dough ball down with the palm of your hand to flatten it. Make sure that it stays in a nice circular shape and is even in thickness all the way around.
- Bake for about 9 minutes, or just until set.
- Allow them to cool for about 5 minutes on the sheets before carefully removing them to a cooling rack to cool completely.
- After the cookies have cooled, prepare the chocolate frosting filling by creaming together all of the ingredients in the bowl of an electric mixer until very smooth and creamy. Add more cream, as necessary, until desired creaminess is reached, but 4 Tbsp. should be sufficient.
- Frost and sandwich the cookies.
- Prepare the chocolate drizzle by melting milk chocolate and shortening together in a microwave-safe bowl in the microwave in 30 second increments, stirring in between, until smooth. Be careful not to over-heat it or the chocolate could seize.
- Let the chocolate cool for a few minutes, then pour it into a plastic bag with a zip top and snip a tiny piece off the corner. Pipe squiggly lines onto the cookies and then let the chocolate set completely before enjoying.
- Store in an air-tight container so the cookies will get even softer and stay fresh!
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