Homemade Fudge Stripes Cookies
This dessert recipe captures the classic flavor and texture of Keebler's Fudge Stripes cookies with a homemade twist. Featuring a crisp, buttery base and rich milk chocolate, these cookies are perfect for satisfying your sweet tooth.
Equipment
- food processor
- Round cookie cutter (2¼-inch)
- Small round cookie cutter (¾-inch hole)
- Parchment paper
- Pastry cone for chocolate decorating
Ingredients
For the Dough:
- 1 cup all-purpose flour plus extra for dusting
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons unsalted butter cold, cubed
- ¼ cup low-fat buttermilk cold
For the Coating:
- 3 cups milk chocolate finely chopped
Instructions
Prepare the Dough:
- Preheat the oven to 350°F and adjust the rack to the lower-middle position.
- In a food processor, combine flour, sugar, salt, baking powder, and baking soda. Pulse until blended. Add cold butter and process until the mixture resembles fine crumbs.
- Transfer the mixture to a bowl, then stir in the cold buttermilk until a dough forms.
- Lightly flour a clean surface and knead the dough briefly to make it smooth. Shape into a disc, dust with flour, and roll it out to ⅛-inch thickness.
Shape the Cookies:
- Use the 2¼-inch round cutter to cut the dough into rounds. Transfer to a parchment-lined baking sheet.
- For each round, use a ¾-inch cutter to cut a center hole. Reroll scraps as needed to use all the dough.
- Arrange cookies close together on the baking sheet, as they won’t spread during baking.
Bake:
- Bake the cookies for about 25 minutes until lightly golden. Allow them to cool completely on the baking sheet.
Temper Chocolate:
- Melt and temper the chopped milk chocolate as per your preferred method. Prepare a dipping station with parchment-lined trays.
Coat the Cookies:
- Dip the bottoms of each cookie in the melted chocolate, then place them chocolate-side down on parchment paper. Let the chocolate set slightly.
- Using a pastry cone, drizzle thick stripes of chocolate across the top of each cookie. Refrigerate for 15 minutes to set the chocolate.
Store and Serve:
- Peel cookies off parchment and store in an airtight container with layers separated by wax paper. They can be kept at room temperature for up to 2 weeks or refrigerated for a month. If using untempered chocolate, store cookies in the fridge and serve cold.
Notes
- Use high-quality milk chocolate for the best flavor.
- If tempering chocolate seems intimidating, opt for candy melts as an alternative.
Tried this recipe?Let us know how it was!