Fudge Stripe Cookies Recipe
A shortbread base with cornstarch worked into the flour keeps the cookies tender and crisp instead of tough, and dipping in two stages, first a full chocolate-coated bottom, then piped stripes on top, gives the clean, defined lines of the original box cookie without any special equipment.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 45 min
- Servings
- 24
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp fine sea salt
- 12 oz semisweet chocolate chips, divided
- 1 tbsp coconut oil or vegetable shortening
Nutrition per serving
- Calories
- 199
- Protein
- 2g
- Carbs
- 22g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, beat the softened butter and powdered sugar together until light and smooth, about 2 minutes. Beat in the vanilla extract.
- 2In a separate bowl, whisk together the flour, cornstarch, and salt. Add to the butter mixture and mix on low speed just until the dough comes together with no dry streaks.
- 3Divide the dough in half, pat each half into a disc, and roll between two sheets of parchment paper to about 1/4-inch thickness. Stack the rolled discs (still between parchment) on a baking sheet and chill for 30 minutes, until firm.
- 4Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5Peel back the top parchment and cut the dough into rounds with a 2 1/2-inch fluted or plain round cutter. Transfer rounds to the prepared sheets, spacing them 1 inch apart. Gather and re-roll scraps once.
- 6Bake for 10-12 minutes, until the edges are just barely golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 7Melt half the chocolate chips with half the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth and pourable.
- 8Dip the bottom of each cooled cookie into the melted chocolate, letting excess drip off, and set chocolate-side up on parchment paper. Refrigerate for 10 minutes to firm up.
- 9Melt the remaining chocolate chips and coconut oil the same way. Transfer to a small zip-top bag, snip off a tiny corner, and pipe 4-5 thin, evenly spaced stripes across the top of each cookie.
- 10Let the cookies sit at room temperature until the stripes are fully set, about 30 minutes, or refrigerate for 10-15 minutes to speed this up.
Tips & variations
- Work with one baking sheet of cut dough at a time and keep the rest chilled; warm dough is harder to transfer without distorting the fluted edges.
- If the piped stripes bead up or won't stay put, the chocolate is too cool; rewarm it for 5-10 seconds and pipe again.
- Swap semisweet chips for dark or milk chocolate for a different flavor, or use white chocolate for the top stripes only for a two-tone look.
- A fork works in a pinch for stripes if you don't have a piping bag: dip the tines in melted chocolate and drag them across the cookie in one motion.
Storage & reheating
Store cookies in an airtight container at room temperature for up to 1 week, with parchment between layers so the stripes don't stick together. Freeze fully set cookies in a single layer, then layered with parchment in an airtight container, for up to 2 months; thaw at room temperature before serving.
Tips from the Tulo kitchen
- Set the dipped cookies on a wire rack over a sheet pan instead of directly on parchment so the excess chocolate drips down clean instead of pooling into a thick foot around the base.
- A squeeze bottle with a narrow tip gives more control over stripe width than a zip-top bag if you're making a large batch.
FAQ
Why did my chocolate stripes smear or run together?
The chocolate was likely too warm or too thin when piped. Let it cool for a minute after melting until it's thick enough to hold a line, and make sure the cookie's dipped base has fully set first.
Can I skip the bottom dip and just do stripes?
Yes, though the full chocolate base is what gives the original its snap and flavor balance against the shortbread. Skipping it makes a lighter cookie but a less authentic copycat.
Do I need a fluted cookie cutter?
No. A plain round cutter works fine and tastes identical; the scalloped edge is purely cosmetic and specific to the original packaged version.
Can I make the dough ahead of time?
Yes. The rolled, unbaked dough keeps well wrapped in the fridge for up to 3 days, or in the freezer for up to 2 months; cut and bake straight from cold.
