Homemade Fudge Stripe Cookies
Preheat your oven to 400 degrees.
1
Cube 1 cup of cold butter
2
Mix together butter and 1 cup sugar on MEDIUM speed for 2 minutes using the paddle attachment, until nice and fluffy.
3
Add in 1 egg, 1 tsp vanilla, 1/2 tsp kosher salt & 2 tsp baking powder. Mix for 1 minute until combined, scraping the sides of bowl if necessary.
4
Turn mixer to low and add in 2 1/2 cups of flour, mixing until incorporated.
5
Divide the dough in half and roll out on a lightly floured counter to 1/3 inch thick.
6
Using a 3 inch round cutter, cut out the dough.
7
Using a smaller round cutter, or the back of a piping tip, cut out the center of each circle. (Mine could’ve been a little bigger, you’ll see later).
8
Place on large stoneware bar pan and bake for 6-9 minutes. Or until edges are lightly browned.
9
Transfer cookies to stackable cooling rack to cool completely. (Some of the holes closed up on me)
10
In a large bowl (I used the 3 cup glass prep bowl) melt 10 oz of dark chocolate in 30 seconds increments. (I used almond bark)
11
Fill your chocolate drizzler. Or you can use a baggie & cut the corner off.
12
You can either drizzle the tops first ...
13
Or coat the bottoms first. I did it both ways.
14
Either way you do it, let it fully setup before turning over and doing other side.
15
Doesn’t taste exactly like it, but still oh so good!
16
Thank so much for watching!
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