Chocolatey on the outside and crispy on the inside! Fudge stripe cookies have been around since I was little, and I give credit to those Keebler Elves! However, have you tried the homemade version? Well, I just did and I LOVE them!
I feel as though sometimes I get in a rut with baking and can't find any inspiration anywhere. Nonetheless, the other day while I was in the cookie aisle at Walmart, my kiddos asked me for the Keebler Fudge stripe cookies and about 30 different types of cookies.
A buttery shortbread cookie with fudge on one whole side and then just drizzled on the other side. Each bite you get that amazing crunch and awesome chocolate taste! Super kid friendly and easy to make!
Ingredients
There are not too many ingredients that make this wonderful little cookie! So bake away!
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Milk chocolate
Step by step instructions
- Preheat oven and prepare baking sheets: Preheat oven to 400 degrees. Either lay parchment paper or silicon mats on the baking sheets. Set aside.
- Make Batter: In a small bowl, whisk salt, flour and baking powder. Set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add egg and vanilla extract until incorporated. Add in dry ingredients and mix until just combined.
- Roll out dough and cut cookie shapes: Break dough in 2 parts. Take one dough ball and roll out onto a lightly floured surface until about ⅓ thick. Using round cookie cutter and piping tips, cut out cookies. Be sure to reuse all the scraps of dough. Place on prepared baking sheets.
- Bake cookies: Bake cookies for 6-8 minutes or until slightly golden in color. Remove and transfer to wire rack to complete cooling.
- Drizzle and dip cookies: Melt chocolate in microwave until melted. With a piping bag fitted with a round 1 piping tip, drizzle stripes on tops of cookies. Refrigerate for 5 minutes to allow chocolate to set. Remove and dip the bottoms on each cookie in chocolate and flip over back on mat. Refrigerate for 15 minutes. Serve and enjoy!
Variations and substitutions
- Substitute different types of chocolate such as dark, white, or semi-sweet for the milk chocolate
- Make into an ice cream sandwich or S'mores
- Drizzle some crushed pecans on the top or bottom or even add some coconut
Baking tools needed
- Baking sheets
- Silicon mats or parchment paper
- Piping bag or ziplock bag
- Piping tips: Round size 1 and 2A: The large one is just to cut the center out of the cookie
- Round 3 inch cookie cutter
- Rolling pin
Tips and tricks
- Be sure to let the chocolate stripes to set on the top before turning over to dip bottoms in chocolate.
- You do not have to temper the chocolate, but if you don't please store in an airtight container in the refrigerator.
FAQ's
Drizzled cookies if stored in an airtight container will last up to a week at room temperature or in the freezer for up to 3 months.
Keebler fudge stripe cookies
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet x3
- Silicon mats
- Silicon Spatula
- 3 inch round cookie cutter
- 1 large piping tip
Ingredients
Fudge stripe cookies
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 large egg
- 2 tsp baking powder
- ½ teaspoon salt
- ½ tablespoon vanilla extract
- 12 oz milk chocolate Melted
Instructions
- Preheat oven to 400°. Line 3 baking sheets with silicon mats or parchment paper. Set aside.
- In a medium sized mixing bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a large mixing bowl with the electric mixer, cream together the butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract until completely combined.
- Add in the dry ingredients to the butter mixture and mix until incorporated.
- Lightly flour a surface and roll your dough out until it is about ⅓ inch thick. Using the 3 inch round cookie cutter, cut out the dough. Re roll the scraps until all the dough is used. Using the back of your large piping tip, cut out the center of each circle.
- Place on the baking sheet and bake for 6-8 minutes or until the edges are slightly golden.
- Transfer cookies to a wire rack to completely cool. In a large microwavable bowl, melt the chocolate at 30 second intervals until it is completely melted. Prepare a piping bag fitted with a small round tip. Fill the bag about ⅓ to ½ full. Drizzle the tops of each cookie until they are striped.
- Put the striped cookies in the fridge for 10 minutes and take out. Dip the bottoms of each cookie in the chocolate (reheat if needed). Flip cookies over onto the wire racks and place back in the refrigerator for 15 minutes. Serve and enjoy!
Nutrition
Chocolate desserts
Hot chocolate fudge
Homemade thick hot fudge
Chocolate toffee eclair cake
Chocolate glazed marble donut bread
Fun fact of the day!
Ripe bananas glow blue under black light.
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wine is
Thanks for finally writing about it. Liked it!
Carrie
You're very welcome!
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