Looking for the best fudge stripe cookies recipe? This is it! Delicious vanilla shortbread cookies meet a rich, chocolate fudge coating for an irresistible dessert that everyone will love. You only need 7 ingredients to whip up these scrumptious homemade Keebler copycat fudge stripes.
Homemade fudge stripe cookies
These fudge stripes are basically a cookie made with all that’s delicious in this world: buttery vanilla shortbread and chocolatey fudge glaze. One bite of these homemade fudge stripe cookies, and you never go back to store-bought.
They are super snackable, and I expect you to enjoy at least 3 to 4 at a time, so consider yourself warned. Take it from me, these cookies with chocolate stripes are so good, you might have to hide them from yourself.
If you’re into copycat cookie recipes like this one, be sure to also check out our Danish wedding cookies and gingerbread Oreos. And for more tasty shortbread cookies, try these lavender cookies and rose cookies.
What are fudge stripe cookies?
Made popular by Keebler, fudge stripe cookies consist of a buttery vanilla shortbread with chocolate-dipped bottoms and fudge stripes piped on top. Fudge stripes are round, have holes in the center, and almost look like cookie donuts.
When did fudge stripe cookies come out?
I’m not quite sure when Keebler introduced their fudge stripe cookies. I found this super cute commercial from the 80s featuring the Keebler elves covering cookies in lots and lots of fudge. So I guess they came out in the late 70s or early 80s.
Today, Keebler offers different iterations of their original fudge stripes, such as Fudge Stripes Dark Chocolate, Whoopsy Fudge Stripes, and Mint Fudge Stripes. I even saw a gingerbread flavor with white chocolate stripes and a strawberry shortcake version with pink glaze.
Fudge stripe cookie ingredients
What do you need to make fudge stripe cookies at home? Like I mentioned earlier, you only need 7 simple ingredients for this fudge stripe cookie recipe. Here’s your shopping list:
- Flour: All-purpose flour is all we need to create a delicious shortbread base. Be sure to spoon and level your dry ingredients or use a digital scale for exact measurements.
- Butter: Prepare the dough with salted butter or unsalted butter + 1/4 tsp fine salt. Take your butter out of the fridge 5 minutes before making the dough. You want it softened but still cold.
- Sugar: Granulated sugar (white sugar) gives the cookie rounds the perfect amount of sweetness.
- Milk binds the dough together. Any type of milk will work.
- Vanilla extract (optional) adds aroma and complexity to the shortbread.
- Semisweet chocolate creates a rich chocolate flavor. Either chop up a whole chocolate bar or use chocolate chips. Depending on how sweet you like your fudge glaze, you can swap out semisweet for bittersweet or milk chocolate.
- Butter gives the chocolate coating a smooth finish. Again, use salted butter or unsalted butter with a pinch of salt. You can also substitute shortening if preferred.
- Agave nectar provides sweetness and gives the chocolate coating a glossy appearance. Light corn syrup can be used instead of agave nectar.
How to make fudge stripe cookies
Although it might seem like many steps, the fudge stripes recipe comes together in about an hour, and most of the time is cooling time. I make the fudge stripes recipe in a stand mixer, but a handheld mixer will work fine, too.
Step 1: Prep
- Position a baking rack in the middle of the oven and preheat your oven to 350°F / 180°C / gas mark 4.
- Line 2 baking sheets (trays) with parchment paper (baking paper).
Step 2: Make cookie dough
- In a large mixing bowl and using an electric mixer, beat the softened butter and sugar until pale and fluffy and doubled in volume.
- Mix in the milk and vanilla.
- Add the flour and mix on low until the dough comes together and pulls away from the bowl.
Step 3: Roll dough
- Pat the dough into a flat square.
- Put the square between 2 sheets of parchment paper (baking paper).
- Roll 1/4 in / 6 mm thick.
Step 4: Cut cookies
- Use a round 3-in / 7 cm cookie cutter and cut out cookie rounds.
- Then use a 1-in / 2.5 cm cutter to cut a hole in the center of each cookie.
- Repeat with the dough scraps.
Step 5: Bake shortbread
- Arrange the cookie rounds onto the prepared cookie sheets (trays), spacing them 1/2 in / 1 cm apart.
- Bake for 8 to 10 minutes until pale and baked through.
Step 6: Cool shortbread
- Let the baked cookies cool on the baking sheet (tray) for 10 minutes.
- Then transfer them to a wire rack to cool completely.
Step 7: Cook fudge coating
- Add the chocolate, agave nectar (or corn syrup), and butter in a small saucepan.
- Warm over medium heat until the chocolate has melted, about 3 to 5 minutes. Be careful not to overheat.
Step 8: Dip bottoms
- Line 2 rimmed cookie sheets (trays) with parchment paper (baking paper).
- Dip the bottom of each cookie in fudge coating and place them face-up on the covered baking sheets (trays).
- Once all cookies are dipped, refrigerate them for 15 to 20 minutes or until the chocolate has set.
Step 9: Pipe stripes
- Add the reaming fudge mixture into a pastry bag (piping bag).
- Snip off the tip and drizzle over the top of the cookies.
- Chill once more to set the fudge stripes.
Tips for the best fudge stripes
As you can see, fudge striped shortbread cookies are easy to put together! And here are some tips to make the recipe even easier:
- It’s all about the ingredients. With so few materials, it’s important to use quality ingredients. Buy high-end vanilla extract and good-quality chocolate.
- Use vanilla bean paste. I think vanilla bean paste is even better, and you get tiny specks of vanilla throughout the cookies.
- Don’t overmix the dough. If the texture seems off, you likely overmixed the shortbread dough. When adding the flour, mix until just combined. Overmixing can cause the cookies to be tough and dry.
- Watch the baking time. Shortbread bakes fast. The cookie rings might seem soft and underbaked right after removing them from the oven. But they will set as they cool.
- Rewarm the fudge if it becomes too hard to pipe.
- Sprinkle with flaky sea salt. Do you know what makes the best chocolate fudge stripes? A sprinkle of salt! Rich fudge, vanilla cookies, and sea salt is the perfect marriage of textures and flavors.
- Chocolate fudge stripes: Add 1 tbsp unsweetened cocoa butter and 1 tbsp milk when creaming the sugar and butter.
- Mint fudge stripes: Replace the vanilla extract with peppermint extract. Optionally, tint the dough with green food color.
- Cinnamon fudge stripes: Add 1 tsp ground cinnamon to the shortbread dough.
- Peanut fudge stripes: Swap out the semisweet chocolate chips for peanut butter chips. You can also use caramel bits, Butterfinger bits, or toffee chips.
Can I use regular chocolate for the coating?
Yes. I recommend tempering the chocolate so it doesn’t crack when you chill the cookies. Tempered chocolate has a glossy and flawless appearance and smooth texture.
Let me show you how to temper chocolate:
- Melt 1 cup of chocolate chips in a water bath, making sure no water enters the chocolate.
- Using a candy thermometer, ensure that the chocolate doesn’t exceed 120°F / 48°C.
- Once the chocolate has melted, take it out of the water bath. Dry the bottom of the bowl from condensation.
- Stir 1/2 cup chocolate chips, a little at a time. Let it melt before adding more.
- Let cool to 80°F / 27°C.
- Put back in the water bath and heat until 90°F / 32°C.
- Let cool slightly before dipping the cookies.
Can I make mini fudge stripe cookies?
Of course! Simply use a 1-in / 2.5 cm cookie cutter to make mini fudge stripe cookies. Use a piping tip to cut the hole in the center.
How do you make whoopsy fudge stripes?
Whoopsy fudge stripes are fully coated in chocolate fudge. And honestly, more fudge is better! Instead of piping chocolate stripes on the cookies, dip them completely for chocolate fudge in every bite.
How do you make fudge sandwich cookies?
To make fudge sandwich cookies, prepare the shortbread dough as instructed. Cut cookie rounds, but only cut holes in half the cookies. Bake according to the recipe instructions. Cover the cookies without holes with chocolate fudge and top with the remaining cookies. Decorate with fudge stripes and enjoy!
How do I make fudge stripe cookies smores?
Easy! Place a fudge stripe cookie on a lined baking sheet with the chocolate side up. Put a large marshmallow on top and top with another cookie. Bake in a 300°F / 150°C / gas mark 2 oven for 5 to 8 minutes until the marshmallow gets melty.
How to store chocolate striped cookies
These chocolate striped cookies taste delicious at room temperature or served cold straight from the fridge. Store leftovers tightly covered in the fridge for up to 2 weeks.
Can you freeze fudge stripe cookies?
Yes, the fudge stripe cookies recipe freezes well! Simple pack the cookies into freezer bags or freezer-safe containers between layers of parchment paper (baking paper). They can be frozen for 2 to 3 months.
- 2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, cold (can sub for unsalted butter + 1/8 tsp fine salt)
- 1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar)
- 2 - 3 tbsp milk
- 1 tsp vanilla extract (can sub for vanilla bean paste)
- 1 cup / 170 g / 6 oz semisweet chocolate chips (or chopped chocolate bar)
- 1 tbsp / 20 g / 0.7 oz agave nectar (can swap for light corn syrup)
- 2 tbsp / 30 g / 1 oz butter
- Prep. Position a baking rack in the middle of the oven and preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets (trays) with parchment paper (baking paper).
- Make cookie dough. In a large mixing bowl and using an electric mixer, beat the softened butter and sugar until pale and fluffy and doubled in volume. Mix in the milk and vanilla. Add the flour and mix on low until the dough comes together and pulls away from the bowl.
- Roll dough. Pat the dough into a flat square. Put the square between 2 sheets of parchment paper (baking paper). Roll 1/4 in / 6 mm thick.
- Cut cookies. Use a round 3-in / 7 cm cookie cutter and cut out cookie rounds. Then use a 1-in / 2.5 cm cutter to cut out a hole in the center of each cookie. Repeat with the dough scraps.
- Bake shortbread. Arrange the cookie rounds onto the prepared cookie sheets (trays), spacing them 1/2 in / 1 cm apart. Bake for 8 to 10 minutes until pale and baked through.
- Cool shortbread. Let the baked cookies cool on the baking sheet (tray) for 10 minutes. Then transfer them to a wire rack to cool completely.
- Cook fudge coating. Add the chocolate, agave nectar (or corn syrup), and butter in a small saucepan. Warm over medium heat until the chocolate has melted, about 3 to 5 minutes. Be careful not to overheat.
- Dip bottoms. Line 2 rimmed cookie sheets (trays) with parchment paper (baking paper). Dip the bottom of each cookie in fudge coating and place them face-up on the covered baking sheets (trays). Once all cookies are dipped, refrigerate them for 15 to 20 minutes or until the chocolate has set.
- Pipe stripes. Add the reaming fudge mixture into a pastry bag (piping bag). Snip off the tip and drizzle over the top of the cookies. Chill once more to set the fudge stripes.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 41mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 2g