Name: Fudge Stripe Cookies
Yield: 38

Fudge Stripe Cookies are buttery, sweet, and coated in smooth chocolate with a hint of vanilla and salt. They’re impossible to stop at just one!

Overhead image of the Fudge-Striped Cookies

Fudge Stripes Cookies

Growing up, there were two store-bought cookies that were a reliable. I absolutely loved Oreos and Keebler’s Fudge Stripe Cookies. (Sure, when Girl Scout Cookies were in season, it was a different story!) I still enjoy these cookies to this day. In fact, It is satisfying to incorporating Oreos into various recipes – they make everything better! And during the summer, my top choices for S’mores are Fudge-Striped Cookies and Samoa cookies. We skip the traditional graham crackers and opt for these cookies instead! Can anything top a massive, toasted marshmallow nestled between two fudge-striped cookies?!

After polishing off a fair amount of fudge-striped cookies during our last camping trip, I was inspired to try my hand at making my own. Not only was it fun to experiment and reliable this recipe, but these cookies also turned out to be surprisingly straightforward to make! Plus, no special cookie cutters are necessary! Instead of struggling with two cookie cutters, we shape the dough into a log and slice off rounds. A piping tip makes removing the center a breeze.

These Fudge-Striped Cookies blend buttery goodness with sweet, creamy chocolate. They deliver a delightful crunch, followed by a smooth finale of chocolate drizzle. Simply put, they’re absolutely delectable! And while the store-bought ones are still satisfying, they can’t hold a candle to this from-scratch version!

Process shots-- images of the dough being rolled out and thinly sliced

Fudge Stripe Cookie Ingredients

Cold unsalted butter: Use unsalted to control salt and keep it chilled so cookies hold.
Light brown sugar: Make sure it’s soft and fresh for straightforward creaming.
Pure vanilla extract: Gives deeper flavor than imitation.
Fine sea salt: Balances sweetness and blends evenly into dough.
Cornstarch: Creates tender cookies.
All-purpose flour: Measure carefully to avoid tough or overly spread cookies.
Semi-sweet chocolate chips: Swap with dark or milk if preferred.
Vegetable oil: Smooths and thins chocolate for dipping and drizzling.

High-quality ingredients make the biggest difference in flavor and texture.

Process shots of Fudge-Striped Cookies-- images of the center of each dough ball being cut

How To Cut Out The Center Of The Cookie

Typically, Fudge-striped cookie recipes out there suggest using two different cookie cutters. I prefer to take a simpler approach by slicing the dough into rounds and then removing the center with the top of a large round piping tip. I rely on this kit in my kitchen all the time. These piping tips are some of my most-used–fantastic for decorating cupcakes or cookies!

Process shots-- images of the baked cookies being dipped in chocolate

How To Make Fudge Stripe Cookies (Tips)

Here are a few tips to ensure the best results when making these Fudge Stripe Cookies:

Butter temperature: The temperature of your butter plays a significant role in the texture of your cookies. Cold butter will prevent the cookies from spreading too much and maintain their shape. It will also ensure the proper texture.
Measuring flour: Over-measuring your flour can lead to dry, crumbly cookies. Be sure to spoon in the flour and level off the top of the measuring cup with the flat side of a table knife for the most accurate measurement.
Chilling the dough: Don’t skip the chilling step! Chilling the dough allows the flavors to meld together and helps the cookies keep their shape during baking. For even more flavorful cookies, chill the dough overnight!
Even slices: When slicing the dough into cookies, try to make each slice as uniform as possible. This will ensure even baking for all your cookies.
Monitor the oven: Baking times can vary based on individual ovens. Keep a close eye on your cookies to avoid over-baking. They are ready when the edges start to turn golden.
Cooling the cookies: Allow the cookies to cool completely before dipping them in the melted chocolate. If the cookies are too warm, the chocolate may not set properly.
Melting the chocolate: Melt the chocolate in short bursts in the microwave and stir frequently to prevent it from burning.
Dipping and drizzling chocolate: After dipping the cookies in chocolate, allow the excess to drip off for a neat finish. For the drizzle, if you don’t have a piping bag, a zipper-top plastic bag with the corner cut off works just as well.
Setting the chocolate: Let the chocolate harden fully before serving the cookies. You can speed this process by placing the cookies in the refrigerator or freezer.

Process shots of Fudge-Striped Cookies-- images of the chocolate being drizzled over the cookies

Why COLD Butter?

Cold butter keeps these Fudge Stripe Cookies from spreading by melting slowly, letting the dough set before softening.

When creamed with brown sugar, it forms air pockets that expand in the oven for lift and texture. Creaming also blends butter and sugar evenly, ensuring consistent flavor and a smooth cookie.

Quick Tip

Why cut the cold butter into cubes? Faster and easier creaming! The creaming process, where butter and sugar are beaten together, is faster and more efficient when the butter is cut into smaller pieces. Large chunks of butter can be more difficult to break down and incorporate with the sugar.

Storage

Fudge Stripe Cookie Storage

Cool completely: Only store cookies fudge stripes once they’re completely cool– to prevent sogginess. Use airtight plastic containers or resealable plastic bags to keep cookies fresh.
Room temperature: Cookies typically stay fresh at room temperature for about 2-3 days.
Freezing: You can freeze both baked cookies and unbaked dough for longer storage. Layer baked cookies with parchment paper in an airtight container. Or freeze dough as slices on a sheet pan, and then move and store in freezer bags. To enjoy, bake frozen dough directly, adding a couple of minutes to the original baking time.