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★ Why You'll Love this Recipe ★
Better Homemade
These homemade fudge striped cookies taste just like the classic store-bought version you know, but with a richer, buttery flavor. Think of them as a cross between fudge striped cookies and Milano cookies—familiar yet even more delicious.
The Perfect Texture
Unlike soft chocolate chip cookies, these bake up firm and shortbread-like, giving you that satisfying crunch. They’re sturdy, buttery, and perfect for dipping in milk or coffee.
Chocolate That Shines
A little oil in the melted chocolate helps it spread smoothly and adds a glossy finish. You can skip the oil if you prefer, but you may need extra chocolate chips to get the right coverage.
Fun to Make
With their striped design, these cookies are as enjoyable to decorate as they are to eat. Making them at home feels creative and rewarding, and kids will love helping with the chocolate drizzle.
Perfect for Any Occasion
These cookies are great for sharing at picnics, during the holidays, or as a fun treat anytime. They even make a cute addition to a zoo-themed birthday party spread—sure to be a crowd-pleaser!
★ Ingredients You'll Need ★
You'll need just 7 ingredients to make these simple yet delcious fudge striped cookies at home!
Here's a look at everything you'll need:
- Flour. All purpose.
- Butter, salted.
- Brown sugar
- Chocolate chips. Semi-sweet or you can use milk chocolate if you prefer.
- Vanilla extract
- Vegetable oil
- Cornstarch
★ How to Make this Recipe ★
Here's a look at the steps to make these homemade fudge striped cookies.
- Cream together butter, sugar and vanilla.
- Add dry ingredients to form dough, adding oil as needed.
- Roll out dough then cut into circles.
- Cut out center of cookies then bake and let cool.
- Dip one side of cookies in chocolate then let harden.
- Drizzle chocolate onto the other side then allow to set.
Simple as that. They are easy to make, just be sure to allow time for the chocolate to harden.
★ Tips & FAQs ★
These cookies are firm and buttery, similar to shortbread. They’re closer to the store-bought fudge striped cookies in texture, but with a fresher, richer flavor.
No, it’s optional. Adding oil makes the melted chocolate smoother and shinier, but if you skip it, just use a few extra chocolate chips for good coverage.
Yes! They store well in an airtight container for up to a week. You can also freeze them for longer storage and enjoy later.
They’re great for holidays, picnics, or just as a fun baking project. Their cute look also makes them perfect for themed parties, like a zoo or animal-themed birthday.
Fudge Striped Cookies
Ingredients
- ½ cup butter softened but cold
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 tablespoon cornstarch
- 5 tablespoon vegetable oil divided
- 12 oz semi-sweet chocolate chips
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Instructions
- Cream together the butter, sugar, and vanilla.
- Stir in flour and cornstarch the best you can, the mixture may be dry or crumbly at this point.
- Beat in vegetable oil (up to 4 tablespoons) to provide enough moisture for the cookie dough to roll into a ball. Gather dough, with clean hands, into a ball then roll out onto a cookie sheet between two pieces of parchment paper. Dough should be about ⅛-¼ inch thick, or 10 inches by 13 inches. Chill in the fridge for 1 hour.
- Preheat oven to 350℉.
- Cut out cookies using a 3" cookie cutter, then cut out the center holes with a ½" cutter. You should have 12 cookies at this point. Roll the remainder of the dough ⅛-¼ inch thick and cut out about 4 more cookies.
- Bake for 15 minutes, then let the cookies cool completely.
- Melt chocolate and 1 tablespoon of oil in the microwave for about 1 minute, in 15-second intervals stirring each time just until fully melted. Dip the bottom of each cookie into the melted chocolate, one at a time, placing on parchment- or silicon-mat lined baking sheet, chocolate side up. Let cool completely, about 1 hour room temperature.
- Once chocolate has set, flip cookies over and drizzle the rest of the chocolate onto the other side of the cookies, with a spoon, in a zig-zag manner. Let cool completely or until the chocolate has set, about 1hour room temperature then enjoy or store.
Notes
- To speed up cool time, you can put the cookies in the fridge until chocolate has hardened.
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