Shelly 19 Comments ★★★★★5 from 4 reviews
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These crisp and chocolatey Fudge Stripes Cookies taste just like the Keebler classic, only 100% homemade! Buttery vanilla cookies are topped with rich chocolate stripes, then dipped in more chocolate in this super-easy copycat recipe.
Table of Contents
- Homemade Fudge Stripe Cookies
- Ingredients You’ll Need
- How to Make Fudge Stripe Cookies From Scratch
- Can I Make the Cookie Dough Ahead?
- Tips for Success
- Serving Suggestions
- How to Store Fudge Stripe Cookies
- Can I Freeze These Cookies?
- Get the Recipe
Homemade Fudge Stripe Cookies
Every time I stroll down the cookie aisle at my local supermarket, it’s always a treasure trove of inspiration. From Homemade Oatmeal Cream Pies and Homemade Oreos, I love coming up with from-scratch versions of my favorite store-bought cookies. Fudge stripe cookies were the latest to whisper “make me at home!” as I brushed past. And who am I to resist a fudgy, talking cookie?
The vanilla cookies in this recipe are crisp and buttery, and the chocolate is rich and creamy. Basically, this recipe is everything I hoped for when I set out to make this cookie aisle copycat!
These are perfect for dipping in milk, or even making homemade ice cream sandwiches (more on this later). You’re going to LOVE how easy it is to make your own homemade fudge stripe cookies.
Ingredients You’ll Need
Below is everything you’ll need to make these decadent fudge stripe cookies that taste just like the Keebler original! Make sure to check the full amounts and details in the recipe card later on.
- Butter: Make sure your butter is cold from the fridge, making it easier to cut into cubes.
- Sugar: The vanilla cookies in this recipe are similar to a shortbread or sugar cookie, so I recommend using white granulated sugar for the best results.
- Egg: Egg adds richness and structure to the cookie dough.
- Vanilla: For the best possible flavor, use pure vanilla extract rather than imitation vanilla.
- Baking Powder and Salt: Baking powder keeps the cookies from falling flat in the oven, while a pinch of salt balances the sweetness.
- Flour: I stick with regular all-purpose flour, as I find that it yields the most consistent results in these cookies.
- Dark Chocolate: You’ll need about 10 ounces of dark chocolate. You can use a good quality baker’s chocolate or your choice of dark chocolate bar.
How to Make Fudge Stripe Cookies From Scratch
Making your own fudge stripe cookies is actually SUPER simple. The butter cookie dough comes together in minutes with zero chilling time (always a win in my books). You will still need to chill the baked cookies a bit after they’ve been smothered in chocolate, but it’s worth it! Here’s how to make perfect homemade fudge stripe cookies:
- Combine the Dough Ingredients: First, you’ll cream together cold butter and sugar. When the mixture is fluffy, add an egg, vanilla, salt, and baking powder. Next, slowly add flour to form the cookie dough.
- Roll Out the Dough: Once your dough takes shape, divide it in two. Roll the first half of the dough to about ⅓-inch thick.
- Cut Out the Cookies: Use a 3- inch round cookie cutter to cut out circles of dough. Gather up the scraps, re-roll, and cut until you’ve used up all the cookie dough (you should end up with approximately 24 cookies). Afterward, use another, smaller round cookie cutter to cut a hole from the middle of each 3-inch circle. A round piping tip also works great for this!
- Bake: Transfer the cut-out cookies to a parchment-lined baking sheet. Bake at 400ºF for about 6 minutes. At this point, the edges of the cookies should be golden when they come out of the oven.
- Drizzle with Chocolate: While your cookies cool down on a wire rack, you’ll melt the chocolate in the microwave until it’s smooth. Next, transfer about ⅓ of the melted chocolate to a piping bag fitted with a small round tip. Check that the cookies are completely cool, then pipe the chocolate over each cookie in the signature stripe pattern. Finally, pop the cookies into the fridge to set.
- Dip the Bottoms: It’s time to finish your fudge stripe cookies! Take the cookies out of the fridge, and dip the bottoms into the melted chocolate. You may need to reheat the chocolate slightly to get it back to the right dippable consistency. Place your finished cookies upside down on a wire rack, then back in the fridge until the chocolate is completely set.
Can I Make the Cookie Dough Ahead?
Absolutely. The vanilla cookie dough can be mixed and stored airtight, either tightly wrapped or in a container, in the fridge for up to 1-2 days before baking.
You can also freeze your homemade cookie dough. Wrap the dough or seal it in a freezer bag with as much air removed as possible, then store the dough frozen for up to 1 month. Defrost the cookie dough in the fridge overnight, then roll, cut out, and bake as directed.
Tips for Success
I picked up a few helpful hints as I was testing out this easy copycat recipe! Here are some additional cookie-making tips to keep in mind:
- Don’t forget to chill the cookies. Chilling the cookies in between drizzling the tops with chocolate and dipping the bottoms is key. This allows the chocolate to harden so that you don’t wind up with a big ol’ mess of smeared chocolate.
- It doesn’t matter in what order you dip and stripe your cookies. I do the drizzling first since I prefer to cover the stripes with dipped bottoms. But you do you.
- Dip the cookies so that the chocolate comes just over the bottom edge. There’s really no technical reason for this, it just looks pretty. 😉
- Tap off as much excess chocolate as you can when coating the bottoms of the cookies. I’ll sometimes use a spoon to spread the chocolate and help even it out.
Serving Suggestions
Once you’re done and the chocolate is set, all that’s left is to pour yourself a glass of milk and get dunking! I’ll serve these on a plate along with my Soft Chocolate Sugar Cookies and Peanut Butter Balls for a dark chocolate overload whenever a craving strikes.
And, if you’re dessert-crazed like I am, turn your fudge stripe cookies into a homemade ice cream sandwich. I can confirm that we’ve tried this with just about every ice cream flavor. You will not be disappointed!
How to Store Fudge Stripe Cookies
These fudge stripe cookies will keep airtight on the cooler side of room temperature for up to 5 days. Do note that the chocolatey nature of these cookies can make them sticky if they’re stored somewhere warm. If you live in a particularly warm climate without AC, you may want to keep your cookies in the fridge to avoid a melty situation!
Can I Freeze These Cookies?
Yes! Fudge stripe cookies can be stored frozen for up to 2-3 months. I recommend pre-freezing the baked and cooled cookies on a baking sheet before transferring the solid cookies to a freezer bag or container. Use parchment paper to separate any layers.
Whenever you’re ready to serve them, take the cookies out of the bag and defrost them at room temperature (or in the fridge).
Homemade Fudge Stripe Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
- Author: Shelly
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
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Description
These chocolate-drizzled Fudge Stripe Cookies taste just like the Keebler classic, only 100% homemade! Buttery vanilla cookies are topped with rich chocolate stripes, then dipped in more chocolate in this simple copycat recipe.
Ingredients
Scale
- 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
Instructions
- 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 the mixer to low and add in the flour, mixing until incorporated.
- Divide the dough in half and roll it 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. Alternatively, 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 wire rack and place them back in the refrigerator for 15 minutes to set.
Notes
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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 220
- Sugar: 12.7 g
- Sodium: 54.7 mg
- Fat: 12.5 g
- Carbohydrates: 24.9 g
- Protein: 2.4 g
- Cholesterol: 28.8 mg
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