Who doesn’t love the classics? With these copycat Keebler fudge stripe cookies you won’t go back to the original.
Ingredients & Equipment Needed For This Recipe
Ingredients:
- Unsalted Butter
- Granulated Sugar
- Large Egg– I always use large eggs in my recipes!
- All-Purpose Flour– Although I have not tested it, this can be replaced with a 1:1 gluten free flour blend.
- Kosher Salt
- Baking Powder– Make sure this is up to date or it won’t work properly.
- Chocolate of Choice– Go for milk, semi-sweet, or dark for keep to the classic.
Equipment:
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using Metric
- Hand or Stand Mixer– An additional Medium Bowl will be needed if using a hand mixer!
- Rubber Spatula
- Rolling Pin
- Cookie Cutters– I used a small cookie cutter and a piping tip bottom!
- Baking Sheet
- Parchment Paper
- Bowl for Melting Chocolate– Make sure if the chocolate is being melted in the microwave that the bowl is microwave safe!
How to Make Copycat Keebler Fudge Strip Cookies
Step One:
Cream together butter and sugar.
Step Two:
Add in the egg and combine well.
Step Three:
Add in your dry ingredients.
Step Four:
Mix until the dough is solid but crumbly.
Step Five:
Roll the dough to about 1/8″ thick. Use a circle cutter to cut out the cookies.
Step Six:
Cut out the middles and add the the remaining dough. Bake at 350° F for 8-10 minutes
Step Seven:
While the cookies are baking, melt your chocolate over a double boiler or for 30 second intervals until smooth.
Step Eight:
Once the cookies are completely cool, drizzle the tops with the melted chocolate. Chill for 10 minutes in the fridge and enjoy!
My Kinda Professional Tips for Copycat Keebler Fudge Stripe Cookies
- Don’t over mix the dough. This will result in a chewy not snappy cookie like the original
- Letting the chocolate set in the fridge will keep the chocolate in place for easier consumption.
- The dough for these cookies will keep for one week- double wrapped in the fridge and up to one month in the freezer. Prepared cookies will keep for up to 5 days at room temperature in a close0able container.
Copycat Keebler Fudge Stripe Cookies
Equipment
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using metric
- Hand or Stand Mixer
- Rubber Spatula
- Rolling Pin
- Cookie Cutters
- Baking Sheet
- Parchment Paper
- Small Bowl for Chocolate
Ingredients
- 1/2 Cup Unsalted Butter, cold (113 g)
- 1/4 cup Granulated Sugar (44 g)
- 1 Large Egg
- 1/4 Cup Powdered Sugar (90 g)
- 1 1/2 Cups All-Purpose Flour or 1:1 GF Flour (250 g)
- 2 tsp Kosher Salt
- 1/4 Cup Chocolate of Choice (40 g)
Instructions
- Cream together butter and sugar in the bowl of stand mixer or the medium bowl with the hand mixer.
- Scrape the bowl and add the egg making sure to bring together well.
- Scape bowl again before adding the in the flour, salt, and baking powder. Mix to a soft yet sort of crumbly dough. DO NOT let it come together.
- On a floured surface, roll the dough to about 1/8" thick. Cut out circles and another circle inside to create the shape.
- Place on a baking sheet lined with parchment. Bake at 350° F for 8-10 minutes. Just until barely baked.
- While the cookies are baking add the chocolate to a small bowl to melt.
- Once the cookies are completely cooled, drizzle the chocolate on top and place in the fridge for about 20 minutes before enjoying.
Notes
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