How long has it been since you've eaten a Keebler Fudge Stripes™ Cookie? I'm guessing it's been way too long.
Today, we're going to make childhood-favorite, Copycat Keebler Fudge Stripes™ Cookies. (Psst...they're better than the store-bought!)
August signals the beginning of "cookie season" in my book. Back-to-school means back to cookies. If there's one thing Jack could count on on the first day of school, it was homemade cookies waiting for him when he came home. (Those cookies were accompanied by an interrogation along the lines of, "What did you do?" "Is your teacher nice?" "Who did you eat lunch with?" etc., etc.)
What do Copycat Keebler Fudge Stripes™ Cookies taste like?
Fudge Stripes™ Cookies are shortbread cookies glazed on the bottom with a layer of chocolate fudge coating. That fudge is also piped on the top of each cookie in four stripes. Fudge. Striped. Cookies.
That fudge layer really makes the shortbread cookies sing. I'm not a lover of shortbread cookies, but THESE cookies?!? Oh, I'm a fan. When I finalized the recipe, I planned to give most of these cookies away. My husband had other ideas and pleaded with me to keep these "in-house." It wasn't his worst idea. Ha.
"I promise these will bring a bit of nostalgia to after-school snacks or lunchboxes. They might even be the highlight of the school day!"
How to make Copycat Keebler Fudge Stripes™ Cookies
What does a box grater have to do with making cookies? You'll find out.
First, make the simple shortbread cookie dough. This cookie dough is super straightforward to make and comes together quickly. Cut with circle cookie cutters in two sizes or use a donut cookie cutter. Don't get too hung up on the size here...around 3-4" cookies are great. Mini cookies would be darling, too! You'll just need to watch the bake time.
As soon as the cookies come out of the oven, you'll transfer them to a wire cooling rack. Immediately, use the small holes of a box grater to make a pattern in the hot cookies. The Keebler Fudge Stripes™ Cookies have a subtle pattern on the top, and this is a nod to that. You can totally skip this part if you want.
Once the cookies are cooled, you'll make the "fudge" coating. It's made with chocolate chips, shortening, and corn syrup. The shortening helps the chocolate set, and the corn syrup makes the coating more "fudgy" as opposed to plain chocolate.
I can hear the questions now...Can I omit the shortening? Do I have to use the corn syrup? Guys, you can leave out both - the melted chocolate will still be yummy. It just won't be quite the same. :) You could even use tempered chocolate. The cookies will be delicious, just not exactly the same.
Once the fudge coating is set, the cookies are ready to eat. Do store these in the fridge or in a chilled lunchbox, though, as the fudge can get a bit messy if at room temperature or warm.
Copycat Keebler Fudge Stripes™ Cookies
A childhood favorite, these shortbread cookies with fudge-coated bottoms and fudge-striped tops are easy to make at home! Copycat Keebler Fudge Stripes™ Cookies bring a bit of nostalgia to lunchboxes and after-school snacks.
YIELD: about 18 3.5-inch cookies
For the cookies:
1 cup salted butter, cut into chunks
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups unbleached, all-purpose flour
For the fudge coating:
2 cups semisweet chocolate chips
2 tablespoons shortening
2 teaspoons light corn syrup
[NOTE: the shortening will help the chocolate set up. It may be omitted, but the fudge coating can get messy without it. Tempered chocolate may be used in place of the fudge coating.]
Preheat oven to 350. Line cookie sheets with parchment paper.
Cream butter and sugar for several minutes until light and fluffy. Mix in the vanilla. In three additions, add the flour. Mix on low until incorporated, then increase mixer speed to medium-low and beat until a dough forms and starts to pull away from the bowl.
On a floured surface, roll dough 1/4-inch thick. Cut using two circle cookie cutters, one small and one medium, or use a donut cookie cutter. If using circle cutters, use the small one to cut out a hole in the center of the cookies. Reroll the scraps.
Bake for 10-12 minutes, until baked through. Time will vary depending on the size of the cookies. Remove to a wire rack to cool completely.
Line 4 cookie sheets with waxed paper or fresh parchment paper. Place the fudge coating ingredients in a bowl and microwave for 30-second intervals at 50% power. Stir after each interval, repeating until melted and smooth. Do not overheat.
Dip the bottoms of the cookies into the fudge coating. Alternatively, use a small offset spatula to spread. Place onto two of the prepared cookie sheets and refrigerate at least 15 minutes.
Pour remaining melted chocolate into a piping bag. Snip the tip. Pipe four stripes across the dipped cookie on the cookie sheets. Immediately after striping, place the cookies onto the fresh, lined cookie sheets. (Leaving the cookies on the sheet where the stripes were piped over will cause the chocolate to break off of the cookies after it sets.) Place in refrigerator to set.
Once the chocolate has set, the cookies are best stored in the refrigerator between layers of waxed paper.
