Homemade Little Debbie Fudge Rounds

Instructions

PREPARE THE COOKIE DOUGH: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract and mix until smooth and fully incorporated.
ADD THE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft chocolate dough forms.
SHAPE THE COOKIES: Scoop the dough into evenly sized portions and place them on the prepared baking sheets, leaving space between each cookie for spreading. Gently flatten each dough ball slightly with your hand or the bottom of a glass.
BAKE THE COOKIES: Bake for 9–11 minutes, or until the cookies are set around the edges while remaining soft in the center. Remove from the oven and allow the cookies to cool completely on wire racks before filling.
MAKE THE FUDGE FILLING: In a medium mixing bowl, beat the softened butter until creamy. Add the powdered sugar and cocoa powder and mix until combined. Add the heavy cream and vanilla extract and continue beating until the filling is smooth, fluffy, and easy to spread.
ASSEMBLE THE SANDWICH COOKIES: Spread or pipe a generous layer of fudge filling onto the flat side of one cooled cookie. Top with a second cookie and gently press together to create a sandwich. Repeat with the remaining cookies and filling.
PREPARE THE CHOCOLATE DRIZZLE: Combine the chocolate chips and coconut oil or shortening in a microwave-safe bowl. Heat in short intervals, stirring between each, until completely melted and smooth.
DECORATE THE COOKIES: Transfer the melted chocolate to a piping bag or use a spoon to drizzle it over the tops of the assembled sandwich cookies. Allow the chocolate drizzle to set before serving.