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–+ servings
Hot Fudge Sundae Cookies

Chewy Hot Fudge Sundae Cookies That'll Brighten Your Day

Indulge in Hot Fudge Sundae Cookies that merge chewy chocolate delight with classic sundae toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Room temperature
  • ¾ cup Granulated Sugar
  • ¾ cup Light Brown Sugar
  • 1 large Egg Can be replaced with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Pure vanilla preferred.
  • 2 cups All-Purpose Flour For gluten-free, use 1:1 gluten-free flour blend.
  • ¾ cup Dutch Process Cocoa Powder Can substitute with natural cocoa powder.
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
For the Frosting
  • ½ cup Unsalted Butter Room temperature
  • 2 cups Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Heavy Cream or Whole Milk Can substitute with non-dairy milk.
  • 1 pinch Salt
For the Toppings
  • 1 cup Hot Fudge Homemade or store-bought.
  • ½ cup Rainbow Sprinkles Can substitute with chocolate sprinkles.
  • 12 pieces Maraschino Cherries Ensure they are patted dry.

Equipment

  • Mixing Bowl
  • hand mixer
  • Whisk
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer until light and fluffy, approximately 3-5 minutes.
  2. Add in the egg and vanilla extract, blending until fully combined.
  3. In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until combined.
  4. Using a cookie scoop or tablespoon, portion out dough onto a parchment-lined baking sheet and bake for 10-12 minutes until edges are set but centers remain soft.
  5. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
  6. In a mixing bowl, beat together the unsalted butter, confectioners' sugar, vanilla extract, heavy cream or whole milk, and a pinch of salt until smooth and creamy.
  7. Generously frost the cooled cookies with the prepared frosting, drizzle with hot fudge, and top with rainbow sprinkles and a maraschino cherry.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Allow cookies to cool completely before frosting to maintain frosting texture. Customize toppings as desired.

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