Homemade Fudge Stripes Cookies are just like the Keebler classic, only HOMEMADE! The buttery, vanilla cookie is topped with rich chocolate stripes, and dipped in a thick layer of chocolate. Perfect for dipping in milk, or even making into homemade ice cream sandwiches!
There are times when I need a little inspiration…
After blogging and writing recipes for almost 10 years, sometimes you feel like there are no ideas left. While we all know that isn’t the case, it FEEEEEELS real. Any version of chocolate chip cookie? Yeah, done them all. Cakes? Yep, got ’em. Salted Caramel everything? Mmm-hmmm.
So the other day I was walking down the cookie aisle at the supermarket and realized it’s a treasure trove of inspiration. I mean the idea situation has already been done for me…all I need to do is come up with homemade versions of all my favorites. Because homemade is better…except homemade Oreos. After many failed attempts I have come to the realization they can’t be duplicated. No need to try further.
Fudge Stripes, on the other hand, scream MAKE ME AT HOME I CAN BE BETTER. Like, I literally heard the cookies say that to me. And, who am I to refuse a talking cookie?
The recipe is actually SUPER simple…the buttery cookie comes together in minutes, and there is ZERO chill time necessary, which is always a win when you are using cookie cutters.
I used a 3- inch cookie cutter for these. You could use a biscuit cutter too. For the center hole if you happen to have a small, 1- inch round cookie cutter, well that’s perfect. If you don’t, like me, you can use the back of a large piping tip. To be honest, you could even use the back of a smaller piping tip if that’s all you have, the hole would just be a little smaller, which is totally fine.
Once they’re baked just let them cool and then get to dipping and striping! I actually pipe the stripes first, because I didn’t want the stripes/drizzle on top to come OVER the chocolate on the bottom, I wanted the stripe to be under or encased by the chocolate. Make sense? It doesn’t matter, do it in the order that feels right to you.
But in between doing the top and the bottom you will need to chill the cookies so the chocolate sets. Whether you do the chocolate stripes or the chocolate bottom first, you will need to flip the cookie over, so the chocolate will be firm. This way you don’t have a big old mess of smeared chocolate. Make sense?
You’ll want the chocolate on the bottom to come up the edge ever so slightly…it just looks pretty.
And when you’re coating the bottoms with chocolate, make sure you tap off as much excess as you can. I also spread it a little with my spoon to look kinda pretty. Please note, I didn’t find any NON messy way to do this. I had chocolate all over my fingers. Accept that, and you’ll be fine.
Once you’re done, and the chocolate is set, I recommend pouring yourself a glass of milk and get to dunking. The cookie is slightly crisp and buttery, and the chocolate is rich and creamy. Basically a dream come true.
And since I can’t leave well enough alone, why not turn your cookies into a vehicle for ice cream. I mean, have you ever seen a more beautiful ice cream sandwich??
Or how about using these beauties for s’mores?! OH YES…I’ve gotta go…Fudge Stripes S’mores are about to happen!
Homemade Fudge Stripes Cookies are just like the Keebler classic, only HOMEMADE! The buttery, vanilla cookie is topped with rich, chocolate stripes, and dipped in a thick layer of chocolate. Perfect for dipping in milk, or even making into homemade ice cream sandwiches!
- 1 cup butter, cold and cubed
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 1/2 cups flour
- 10 ounces dark chocolate, chopped
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes until fluffy. Add in the egg, vanilla, salt, and baking powder and continue mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour, mixing until incorporated.
- Divide the dough in half and roll out on a lightly floured counter to 1/3- inch thick. Using a 3- inch round cutter, cut out the dough. Re-roll the scraps, so all the dough is used. Using a smaller, round cutter, or the back of a large piping tip, cut out the center of each circle.
- Place on the baking sheet, and bake for 6 minutes, or until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool completely.
- In a large bowl, melt the chocolate in 30 second increments, stirring after each, until the chocolate is melted and smooth. Prepare a piping tip fitted with a small round tip. Fill the bag with 1/3 of the melted chocolate. Alternately you can use a zip-top bag with the corner cut off.
- Drizzle the chocolate in stripes on top of each cookie. Place the cookies in the refrigerator for 10 minutes to set the chocolate. Remove the cookies from the refrigerator. Reheat the chocolate, if necessary and dip the bottoms of the cookies into the chocolate, tapping off the excess. Place the cookies upside-down back onto the wore rack and place back in the refrigerator for 15 minutes to set.
Store the cookies airtight in a cool place for up to 5 days. I store mine at room temperature when the air conditioner is on, or in the winter.
If you live in a warm climate, the chocolate could melt slightly, so I suggest storing the cookies in the refrigerator to prevent a mess.