A homemade copycat recipe of the classic Little Debbie Fudge Rounds! Soft chocolate cookies with chocolate buttercream and a chocolate drizzle.
Fudge Rounds are such a classic afterschool snack. I haven’t had one in years and years but I remember really loving them as a kid.
Is it a cookie?! Is it a cake?!
Fudge Rounds are a Little Debbie treat you can buy at pretty much any grocery or convenience store.
Little Debbie calls them soft sandwich cookies but the texture of the cookie is so much more cake like to me. They’re almost whoopie pies in my mind.
The cookies are light and fluffy and they’re filled with a fudge cream and then drizzled with chocolate! They’re decadent without being too rich and definitely a chocolate lover’s dream.
- Unsalted butter – you are going to use butter in both the cookies and the filling.
- Granulated sugar
- Vanilla extract – you are going to need it for the cookies and the filling.
- All purpose flour
- Cocoa powder – this is going in both the cookies and the buttercream filling.
- Baking soda
- Powdered sugar – you want to use powdered sugar in your buttercream because it melts into the butter better than granulated sugar and makes a really smooth and creamy filling.
- Heavy cream – just a tiny bit to get the filling to the right consistency. You can use milk or half and half.
- Semisweet chocolate chips – these are going to get melted to create the drizzle on top.
- Canola oil – this is to create a really smooth and shiny chocolate drizzle.
How To Make Fudge Rounds
- Combine wet ingredients. Cream butter and sugar together until light and fluffy; add egg and vanilla
- Sift dry ingredients. Sift together flour, cocoa powder baking soda, and salt
- Combine wet and dry ingredients. Add dry ingredients to wet ingredients; beat until just combined
- Place on baking sheets. Scoop balls of batter onto prepared baking sheet
- Bake cakes. Bake about 10 minutes. Cool completely before frosting.
- Make the Filling. Beat butter, vanilla, cocoa powder, and powdered sugar together; add heavy cream until it reaches desired consistency
- Frost cakes. Spread filling on half of the cakes and top with another cake
- Make the Chocolate Drizzle. Melt chocolate and canola oil together in microwave; stir unil smooth. Drizzle over each assembled Fudge Rounds.
How Long Are They Good For?
These cookies will be good for up to 5 days in the fridge. Make sure to store them in an airtight container to keep them fresh for as long as possible.
I like to let them sit at room temperature for 10 minutes or so before serving just to get the chill off.
Can You Freeze Homemade Fudge Rounds?
Yes, these freeze wonderfully! I recommend wrapping them individually in plastic wrap and then put them all in a big ziploc bag. And then I just pull them out as needed.
Let them defrost at room temperature.
More Chocolate Cake Recipes
- Chocolate Cream Filled Cake
- Flourless Chocolate Cake
- Chocolate Angel Food Cake
- Mexican Chocolate Cake
- Snickers Cake
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For the cakes:
- ½ cup plus 2 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- 6 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the filling:
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder
- pinch of salt
- 1 ½ cups powdered sugar
- 1-2 tablespoons heavy cream, or milk
For the chocolate drizzle:
- ¼ cup semisweet chocolate chips
- ½ teaspoon canola oil
To make the cakes:
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugar until light in color and fluffy. Add the egg and vanilla; mix well.
- In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and beat just until combined.
- Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet. Bake for 9-11 minutes, until the centers no longer look wet. Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely. Repeat with remaining batter.
To make the filling:
- In a clean bowl, cream the butter until light and fluffy. Add the vanilla and mix well. Sift the cocoa powder and powdered sugar together; add to the butter in small batches and beat until all the sugar is incorporated. Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
- When cakes are cool, spread a bit of the filling on half of them and then top with another cake.
To make chocolate drizzle:
- Microwave the chocolate and oil in 20 second bursts, stirring between each one, until the chocolate is melted. Drizzle over each cake. Let sit until chocolate is set.
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Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 127mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 4g