Hot Fudge Sundae Cookies Recipe
Indulge in these decadent Hot Fudge Sundae Cookies, featuring rich cocoa-infused cookie base topped with creamy frosting, drizzled hot fudge, colorful sprinkles, and a maraschino cherry on top. Perfect for dessert lovers craving a nostalgic ice cream sundae flavor in cookie form.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 15 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- 3 cups confectioners sugar
- ½ cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons heavy cream or whole milk
- ¼ teaspoon salt
To Decorate
- 1 cup hot fudge
- 2 tablespoons rainbow sprinkles
- 15 maraschino cherries, patted dry
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Remove from oven and allow to cool completely on a wire rack.
- Make the frosting: In a mixing bowl, beat the unsalted butter until creamy. Gradually add the confectioners sugar, mixing well after each addition. Stir in the vanilla extract, heavy cream (or whole milk), and salt. Continue beating until the frosting is smooth and fluffy.
- Frost the cookies: Once the cookies are completely cooled, spread a generous layer of frosting on each cookie using a knife or spatula.
- Decorate with hot fudge and toppings: Warm the hot fudge slightly so it is pourable but not too hot. Drizzle approximately 1-2 tablespoons of hot fudge over the frosted cookies. Sprinkle rainbow sprinkles evenly over the fudge and top each cookie with a maraschino cherry. Allow the frosting and fudge to set briefly before serving.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- Use Dutch process cocoa for a smoother, richer chocolate flavor in the cookies.
- Warming the hot fudge slightly makes it easier to drizzle without hardening immediately.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
Keywords: hot fudge sundae cookies, chocolate cookies, frosted cookies, dessert cookies, chocolate fudge cookies
Find it online: https://busyrecipe.com/hot-fudge-sundae-cookies-recipe/