Fudge-topped Sugar Cookies (Berger-style cookies)
A few weeks ago I came across a cookie recipe that I couldn’t stop thinking about. A sugar cookie topped with more fudge than there is cookie. Any time I had a snack, I knew it wasn’t those cookies, and I would wonder: why haven’t I made those cookies yet?
A cookie used primarily as a fudge delivery vehicle? I really couldn’t put it off more than a few days.
Ask anyone – I’m generally not a frosting person. But I do love fudge. I mean, haven’t you ever wanted to eat a pound of ganache?
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I’m so glad I didn’t wait longer to make these. These fudge-topped sugar cookies were exactly what I wanted them to be. The cookie was soft; the fudge, creamy and dense. Words cannot express how delicious they were. I’ve never before made a cookie that had more frosting than there was cookie. And I wouldn’t change them a bit.
This recipe was adapted from this Berger-style Cookies recipe from Brown-Eyed Baker, who adapted it from Cook’s Country Magazine. These cookies are apparently a copycat recipe of Berger cookies from Baltimore, where I’ve never been. This year wasn’t actually my first time seeing a recipe like this; I apparently also noticed one from King Arthur Flour back in 2014, but it was at a time where I had a double-whammy of work-stress and pregnancy-fatigue. I didn’t have time to make it, so I forgot about it. When choosing which recipe to try this year, I decided the one from Brown-Eyed Baker would be a little easier to make.
These cookies look impressive, but they truly were easy. The cookie dough came together easily and baked quickly. The frosting was a little more complicated, only in that I had to melt chocolate, but otherwise it was simple enough. The fudge frosting was warm enough to plop easily on top of the cookies but thick enough to not run off. Honestly, I’ve never had an easier time frosting cookies. But if yours isn’t cooperating, don’t worry: if the frosting is too thin, you can microwave it briefly (about 5 seconds) to soften it up; if it’s too runny, let it cool.
This is a delicious recipe that looks impressive yet is surprisingly easy. Definitely try it and share it. (Or eat them all yourself. I won’t judge.)
Notes: I recommend using cookie scoops to help with portioning the cookies and the frosting. This small (2-teaspoon or #60) cookie scoop is the perfect size for dishing the cookie dough, and this medium (1.5-tablespoon or #40) cookie scoop plops just the right amount of frosting on the cookies in a perfect mound.
If you love chocolate and fudge as much as I do and enjoy these, you’ll probably also enjoy Fudge Brownies, Hershey’s Best Brownies, Best Cocoa Brownies, Fudgy Butterscotch Bars, Chocolate Stout Cake, and this Chocolate Caramel Cheesecake.
Like this recipe or have questions? Rate it or leave a comment below!
In the past:
Four Years Ago: Banana Muffins
Five Years Ago: Apple Galette
Six Years Ago: Pan de Muerto Bones
These delicious cookies have a sugar cookie base with an equal amount of chocolate ganache as frosting.
- 1/2 cup unsalted butter (at room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1 egg white
- 1 1/2 tablespoon heavy cream (22 grams)
- 1 1/2 teaspoon vanilla (7 grams)
- 1 3/4 cup all-purpose flour (210 grams)
- 1/4 cup cornstarch (28 grams)
- 1 1/2 teaspoon baking powder (6 grams)
- 1/4 teaspoon salt
- 3 cups chocolate chips (18 ounces) (milk chocolate is recommended; I include at least half milk chocolate chips, or else the frosting is too bitter)
- 1 1/4 cup heavy cream (283 grams)
- 1/4 teaspoon salt
- 1 1/3 to 1 2/3 cups cocoa powder (142 grams, which for me was 1 1/3 cups)
- 1 1/4 cups powdered sugar (142 grams, which for me was more like 1 cup)
- 1 1/2 teaspoon vanilla (7 grams)
With an electric mixer, cream butter and sugar for 3 minutes, until fluffy. Scrape down the sides, then beat in egg white, 1 1/2 tablespoon heavy cream, and 1 1/2 teaspoon vanilla. Turn the mixer down to low; add the flour, cornstarch, baking powder, and salt in 3 additions, mixing until just combined.
Scoop into 1-tablespoon balls (a 2 teaspoon (#60) cookie scoop works well here) and roll with your hands. Place them 2 inches apart on a cookie sheet. Flatten each ball into a 2-inch round about 1/4 inch tall. Bake at 350F for 8-10 minutes, until bottoms are just starting to brown. Cool completely on the baking sheet.
Combine the chocolate chips, cream, and salt in a large microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until chocolate is melted and smooth. Use a whisk to stir in cocoa powder, powdered sugar, and vanilla, mixing until smooth and shiny. The frosting will be thick, like brownie batter.
(Frosting should be between 90-100F. It will form mounds on the cookies and may spread a little, but shouldn't run off. Heat frosting for 5 seconds in the microwave if it's too thick to spread. If it spreads too much, let it cool.)
Turn cookies over on the baking sheets. Spoon 2 tablespoons of frosting onto the flat side of each cookie. (I used a 1 1/2 tablespoon (#40) scoop and it worked perfectly.)
Let set at room temperature for 1-3 hours. We happily ate them after 1 hour because we couldn't stand to wait, but I wouldn't stack or store them until 3 hours. Store in a container at room temperature for 3 days (if you don't eat them all immediately, which will be tough).
Using mostly or all semisweet chocolate in these cookies makes the chocolate part rather dark. I found the frosting a little bitter when I only used 4 ounces milk chocolate. I recommend using at least half milk chocolate chips, if not more.
Adapted from Brown Eyed Baker