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Hot Fudge Sundae Cookies

Hot Fudge Sundae Cookies: A Chewy Chocolate Delight

Hot Fudge Sundae Cookies are a chewy chocolate delight that combines classic sundae flavors into irresistible cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 0.5 cups unsalted butter Use softened butter for easy creaming.
  • 0.75 cups granulated sugar Can replace with coconut sugar for a deeper flavor.
  • 0.75 cups light brown sugar Use dark brown sugar for a more robust taste.
  • 1 large egg Substitute with 1/4 cup unsweetened applesauce for an egg-free version.
  • 1 teaspoon vanilla extract Use vanilla bean paste for a more intense aroma.
  • 2 cups all-purpose flour For a gluten-free option, replace with gluten-free flour blend.
  • 0.33 cups Dutch process cocoa powder Regular unsweetened cocoa can be used in a pinch.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 0.5 teaspoon salt
For the Frosting
  • 2 cups confectioners sugar Can substitute with powdered erythritol for a low-calorie option.
  • 0.5 cups heavy cream Milk can be replaced with nut milk for a dairy-free version.
For the Topping
  • 1 cups hot fudge Use homemade or store-bought.
  • 0.5 cups rainbow sprinkles Use chocolate sprinkles for a different flavor profile.
  • 12 units maraschino cherries Pat them dry to maintain neatness.

Equipment

  • Mixing Bowl
  • electric mixer
  • cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Hot Fudge Sundae Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup light brown sugar using an electric mixer for about 2 minutes until light and fluffy.
  3. Add 1 large egg and 1 teaspoon of vanilla extract and mix for another 30 seconds until fully combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, ⅓ cup Dutch process cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until homogeneous.
  5. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined, about 30 seconds.
  6. Portion the cookie dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  7. Bake for 10 to 12 minutes until the tops look set and slightly crackled. Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
  8. Prepare the frosting by beating ½ cup softened unsalted butter until smooth, then gradually add 2 cups confectioners' sugar and 2 tablespoons heavy cream until creamy.
  9. Once cooled, frost the cookies with the frosting, drizzle hot fudge, sprinkle with rainbow sprinkles, and top with a cherry.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Let cookies cool completely before adding frosting to prevent melting. Store undecorated cookies in an airtight container in the fridge for up to 5 days.

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