Description
These Copycat Fudge Rounds are a decadent homemade treat that perfectly mimic the rich and fudgy texture of the classic store-bought version. Made with a soft cocoa cookie base, a sweet marshmallow cream filling, and a smooth semi-sweet chocolate coating, they are irresistibly delicious and perfect for satisfying your chocolate cravings.
Ingredients
Scale
For the Cookies:
- 1 cup All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 1/2 cup Unsalted Butter, softened
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
For the Filling:
- 1 cup Marshmallow Fluff
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
For the Chocolate Coating:
- 1 cup Semi-Sweet Chocolate Chips
- 1 tablespoon Coconut Oil (for smooth melting)
Ingredient Substitutions:
- Flour: Whole wheat flour for a healthier option.
- Butter: Coconut oil for a dairy-free alternative.
- Marshmallow Fluff: Homemade marshmallow cream if desired.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Sugars and Butter: In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. This should take about 3-4 minutes.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If the dough seems too dry, add the milk one tablespoon at a time.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: While the cookies cool, make the filling by mixing the marshmallow fluff, powdered sugar, and vanilla extract in a bowl until smooth.
- Assemble the Cookies: Once the cookies are completely cool, spread a generous amount of the filling on the bottom side of half the cookies. Top with the remaining cookies to form sandwiches.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Coat the Cookies: Dip each cookie sandwich into the melted chocolate, ensuring it’s fully coated. Place them back on the parchment-lined baking sheet and let the chocolate set.
Notes
- For a healthier cookie, substitute all-purpose flour with whole wheat flour.
- Use coconut oil instead of butter for a dairy-free version.
- Homemade marshmallow cream can be used instead of store-bought marshmallow fluff.
- Ensure cookies are completely cool before assembling and coating to prevent melting.
- Store finished fudge rounds in an airtight container at room temperature or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and dipping
- Cuisine: American
Nutrition
- Serving Size: 1 fudge round
- Calories: 220
- Sugar: 18g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: copycat fudge rounds, homemade fudge rounds, chocolate sandwich cookies, marshmallow filling, chocolate coating, easy dessert recipe
