Name: Hot Fudge Sundae Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 3 cups confectioners sugar; ½ cup unsalted butter, room temperature; 2 teaspoons vanilla extract; 2 teaspoons heavy cream or whole milk; ¼ teaspoon salt; 1 cup hot fudge; 2 tablespoons rainbow sprinkles; 15 maraschino cherries, patted dry

Okay, friends, let me tell you about this Hot Fudge Sundae Cookies Recipe that has quickly become a favorite in my kitchen. It’s everything you love about a classic hot fudge sundae, but in cookie form—ooey, gooey, chocolatey, and topped with all the fun sundae fixin’s. Honestly, these cookies are perfect for when you want to impress someone with a dessert that’s a little nostalgic but totally indulgent.

What makes this Hot Fudge Sundae Cookies Recipe really shine is the way the rich cocoa cookie base pairs with a sweet, creamy frosting, then gets a luscious swirl of warm hot fudge and sprinkles on top. You’ve got chewy, fudgy goodness in every bite, and the cherries really bring it all home. Whether it’s a cozy night in or a casual get-together, these cookies never fail to make people smile.

Ingredients You’ll Need

Choosing the right ingredients here is important because they all play a role in building that perfect hot fudge sundae vibe. From the cocoa powder in the cookie dough to the creaminess of the frosting, every element contributes to a harmonious balance of flavors and textures.

Unsalted butter: Room temperature butter helps create a soft, tender cookie and smooth frosting.
Granulated sugar: Adds sweetness and helps cookies crisp slightly around the edges.
Light brown sugar: Packed tightly, it adds moisture and a hint of caramel flavor that complements cocoa beautifully.
Large egg: Binds the cookie dough together and provides moisture.
Vanilla extract: A little vanilla enhances all the chocolate flavor and sweetness.
All-purpose flour: Provides structure to your cookies without being too heavy.
Dutch process cocoa powder: Gives a smooth, rich chocolate flavor and a deep color.
Baking soda: Gives the cookies a nice lift and chewy texture.
Salt: Balances the sweetness and intensifies the chocolate flavor.
Confectioners sugar: Essential for silky, sweet frosting.
Heavy cream or whole milk: Adds creaminess to the frosting.
Hot fudge: The star topping that keeps everything decadently warm and melty.
Rainbow sprinkles: For a pop of color and fun texture.
Maraschino cherries: The classic sundae touch that adds a bit of juicy sweetness on top.

Variations

I love that you can play around with this Hot Fudge Sundae Cookies Recipe depending on your cravings or what’s in the pantry. Sometimes I swap the sprinkles for chopped nuts or use dark chocolate chips instead of hot fudge for a slightly different twist. Feel free to make it your own—it’s all about what makes the sundae sing for you.

Nutty version: I’ve tried adding chopped toasted pecans on top instead of sprinkles; it gives such a nice crunch and pairs wonderfully with the chocolate.
Dairy-free option: Using a plant-based butter and coconut cream in the frosting works well if you’re avoiding dairy.
Seasonal twist: During the holidays, I swap the rainbow sprinkles for crushed peppermint candies—instant festive flair!
Mini sundae cookies: Make smaller cookies and frost them with little dollops of whipped cream instead of frosting for a lighter feel.

How to Make Hot Fudge Sundae Cookies Recipe

Step 1: Whip up the chocolate cookie dough

Start by creaming the softened butter with both sugars until your mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer. This step is crucial because it adds air, helping your cookies have the perfect soft yet chewy texture. Once combined, beat in the egg and vanilla extract until smooth.

Next, sift together the flour, Dutch process cocoa powder, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to your wet mixture, mixing just until combined — don’t overmix here to keep your cookies tender.

Step 2: Bake the cookies to fudgy perfection

Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 8-10 minutes. You want the edges set but the centers still a little soft—they’ll firm up as they cool. This timing gives you chewy, melt-in-your-mouth cookies rather than dry ones. Let them cool completely before frosting.

Step 3: Whip up the creamy frosting

While the cookies cool, beat together room temperature butter and confectioners sugar until fluffy. Add vanilla, heavy cream, and salt, then continue to beat until the frosting is smooth, creamy, and spreadable. If it seems too stiff, add a splash more cream, a little at a time. This frosting creates the perfect creamy contrast to those rich chocolate cookies.

Step 4: Assemble your sundae cookies

Spread a generous layer of frosting on each cooled cookie. Then, warm the hot fudge just slightly so it’s drizzle-ready—too hot will melt your frosting, and too cool won’t spread well. Drizzle the hot fudge over the frosting, then sprinkle with rainbow sprinkles and top each cookie with a maraschino cherry. It’s as fun to build as it is to eat!

How to Serve Hot Fudge Sundae Cookies Recipe

The image shows eight white bowls and one brown egg arranged on a white marbled surface. Starting from the top left, there is a bowl with a large square of pale yellow butter. To the right of it is a whole brown egg, and next to the egg on the right is a bowl filled with light brown sugar grains. Below the egg and sugar, there is a large bowl filled with white flour, fluffy and piled high. Directly below the butter is a bowl filled with dark brown cocoa powder, smooth and slightly mounded. Beneath the flour, there is a bowl of thick dark chocolate that looks shiny and rich. In the bottom left corner, a small bowl contains bright multicolored round sprinkles. Two small bowls of white powders, which appear to be granulated and fine sugar, are placed between the larger bowls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, the classic maraschino cherry and rainbow sprinkles are non-negotiable—they just scream sundae vibes! You can also try mini chocolate chips or even a sprinkle of sea salt to balance the sweetness if you like a salted chocolate kick. It’s all about the colors and textures that make the cookies feel festive and inviting.

Side Dishes

If you’re serving these cookies at a party or family gathering, I love pairing them with a scoop of vanilla ice cream or a simple glass of cold milk. The milk especially helps cut through the richness and leaves you ready for the next bite. A fresh fruit salad or some coffee also complement these cookies really well.

Creative Ways to Present

Once, I made these Hot Fudge Sundae Cookies Recipe for a summer birthday and arranged them on a platter to look like mini sundaes in a row, complete with tiny spoons on the side. Another time, I wrapped a few in cellophane tied with a bow for party favors. They really shine when you play up that sundae theme—it adds a little extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover Hot Fudge Sundae Cookies in an airtight container in the fridge because of the frosting and cherries. This keeps them fresh and the frosting firm but still spreadable. They’ll last about 3-4 days if stored this way, which is usually enough time—though that’s rarely a problem in my house!

Freezing

Freezing these cookies is totally doable but I recommend freezing the unfrosted cookies first. Once baked and cooled, pop them in a freezer bag. When you’re ready, thaw and then frost and decorate—they’ll taste just as fresh. I’ve tried freezing fully frosted cookies, but the frosting and toppings don’t hold up quite as well.

Reheating

If you want to warm your cookies to re-melt the hot fudge, a quick zap in the microwave for 10-15 seconds works wonders. Just be careful not to overheat, or your frosting might get messy. The warmth really brings out the sundae flavors and makes these treats extra cozy.

FAQs

Can I use regular cocoa powder instead of Dutch process in this Hot Fudge Sundae Cookies Recipe?

Yes, you can! Dutch process cocoa powder gives a smoother, less acidic chocolate flavor and a darker color, but natural cocoa powder will work in a pinch. Just know that your cookies might turn out a little lighter and have a slightly different taste.
What’s the best way to prevent frosting from melting when adding hot fudge?

The trick is to heat the hot fudge just enough to make it pourable but not hot enough to melt the frosting right away—usually warming it in 10-second bursts in the microwave does it. Also, make sure your cookies and frosting are completely cooled and ideally chilled before drizzling the fudge.
Can this Hot Fudge Sundae Cookies Recipe be made gluten-free?

Absolutely! I recommend substituting the all-purpose flour with a trusted gluten-free baking blend. Just keep in mind that texture might vary slightly, but the chocolatey, creamy goodness will still be there in every bite.
How do you store leftover decorated cookies without ruining the toppings?

Store them in a single layer in an airtight container in the fridge to keep the frosting and cherries intact. If stacking can’t be avoided, place parchment paper or wax paper between layers to prevent sticking.
What can I substitute for the maraschino cherries?

If you’re not a fan of maraschino cherries, fresh cherries or even small strawberries make excellent substitutes. Just pat them dry well to avoid sogginess, or try a tiny dollop of cherry jam for similar flavor without the texture.

Final Thoughts

Honestly, this Hot Fudge Sundae Cookies Recipe has become one of those go-to desserts I recommend to friends every chance I get. It’s easy enough for a weekday treat but special enough to impress at any gathering. Plus, every bite just feels like a mini celebration. Give it a try—you’ll love the way it brings that classic sundae magic into cookie form, and I promise it’ll become a favorite in your house too!