Fudge Sandwich Cookies – a.k.a. Homemade Fudgee-O Cookies. A delicious copycat version of my favourite chocolate fudge sandwich cookies; just made for dunking in a cold glass of milk.
While many kids were into Oreos, my favourite store-bought cookies as a child were Fudgee-os. When I was experimenting with a chocolate glaze a little while back, it came out more like fudge than a glaze, which made my mind do a quick turn.
I wasn’t disappointed because that happy little accident prompted me to try it as a filling for these dark, rich chocolate fudge sandwich cookies. The experiment was a rousing success and I must confess, I like these much better than the many, many store bought Fudgee-Os I ate as a kid.
Maybe it was time for grown-up Fudgee-Os.
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Homemade Fudgee-O Cookies ; Chocolate Fudge Sandwich Cookies - a delicious copycat version of my favourite chocolate fudge sandwich cookies; ; just made for dunking in a cold glass of milk.
- 1½ cups flour
- 1 ½ cups cocoa
- ½ cup butter
- 1 cup brown sugar
- 3 tsp vanilla extract
- 4 egg whites
For the Fudge Filling
- 1 cup chocolate chips
- 2 tbsp butter
- 1 cup icing sugar, powdered sugar
- 4 tbsp milk
To Prepare the Chocolate Wafer Cookies
- Sift together the flour and cocoa and set aside.
- Cream together the butter, brown sugar and vanilla extract until well combined.
- Add the egg whites and beat until light and fluffy.
- Fold in the dry ingredients until a soft dough forms. Form the dough into a roll about 2 ½ inches wide, wrap in plastic wrap and chill for a couple of hours or overnight.
- Preheat oven to 350 degrees F.
- Using a very sharp knife, cut off thin slices of the chilled dough, about ¼ inch, and place on a parchment paper lined cookie sheet. Bake for about 12 minutes. Cool on the cookie sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
To prepare the Fudge Filling:
- Melt together the chocolate chips and butter.
- Don’t let the chocolate mixture get too hot. You want the chocolate to be just melted but not hot.
- Blend in the icing sugar and milk until smooth.
- Spoon the fudge filling into a piping bag with a large plain round tip (or just a Zip-loc bag with the corner snipped off) and squeeze some of the filling onto the center of half the cookies.
- Place the other half of the cookies on top and press down to evenly spread the fudge to the edges of the cookies. Allow these cookies to sit for a couple of hours for the fudge to set up before serving.
Amount Per Serving Calories 180 Saturated Fat 4g Cholesterol 14mg Sodium 60mg Carbohydrates 28g Fiber 2g Sugar 18g Protein 2g
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