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.
Ding, that’s when the inventive light bulb went off! I told them, “How about we go with the Oreos, and mom will make you the fudge stripe cookies at home?” They both agreed, so here we are with today’s post! My daughter made sure to say, “Mom, if they don’t turn out good, can we buy them from the store”. Ouch!
A buttery shortbread cookie loaded with fudge stripes on the tops and bottoms of each cookie. You can’t go wrong with anything fudge! Norah was extremely pleased the cookies turned out better than delicious and doesn’t want the store bought anymore! Bam, take that little one, I prevailed in the kitchen once again!
What is in a fudge stripe cookie?
There are not too many ingredients that make this wonderful little cookie! So bake away!
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Baking powder
- Vanilla extract
- Chocolate: I used milk, but semi sweet and dark can also be used.
Baking tools needed
Tips and tricks for success
- 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.
- These cookies can be made into sandwiches and even S’mores, so the options are endless
How to make Fudge stripe cookies
- 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 1/3 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!
Fudge stripe cookies
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet x3
- Silicon mats
- Silicon Spatula
- 3 inch round cookie cutter
- 1 large piping tip
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 tsp salt
- ½ tbsp vanilla extract
- 12 oz milk chocolate Melted
- 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!
Fun fact of the day!
Ripe bananas glow blue under black light.