Description
These Hot Fudge Sundae Cookies bring all the classic ice cream sundae flavors into a deliciously soft and chocolatey cookie form. Featuring a rich cocoa cookie base topped with a creamy frosting, warm hot fudge sauce, colorful sprinkles, and bright maraschino cherries, these cookies are a fun and decadent treat perfect for any occasion.
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 the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt to ensure even distribution. Gradually add this to the wet ingredients, mixing until a smooth cookie dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will help firm up the dough, making it easier to scoop and bake evenly.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape and Bake Cookies: Scoop dough using a tablespoon or cookie scoop onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center.
- Cool Cookies: Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies cool, prepare the frosting by beating the confectioners sugar with the unsalted butter, vanilla extract, heavy cream (or whole milk), and salt until light and fluffy. Adjust consistency by adding more cream or sugar if needed.
- Frost the Cookies: Once the cookies are fully cooled, spread a generous layer of frosting on top of each cookie using a knife or piping bag.
- Decorate: Warm the hot fudge slightly if needed to make it pourable. Drizzle hot fudge over the frosted cookies. Immediately sprinkle with rainbow sprinkles and top each cookie with a maraschino cherry for the complete sundae effect.
- Serve and Enjoy: Allow the frosting and fudge to set slightly before serving. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
- For fudgier cookies, slightly underbake by one minute.
- Dutch process cocoa powder gives a deep chocolate flavor; you can substitute with natural cocoa but adjust baking soda accordingly.
- Ensure cookies are completely cool before frosting to prevent melting.
- If frosting is too thick, add a bit more cream to reach desired consistency.
- Hot fudge can be homemade or store-bought for convenience.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: Hot Fudge Sundae Cookies, chocolate cookies, frostings, dessert cookies, easy chocolate cookies, sundae inspired desserts