Hot Fudge Sundae Cookies
The Best Hot Fudge Sundae Cookies with soft chocolate cookies topped with creamy frosting, gooey hot fudge, rainbow sprinkles, and maraschino cherries. A bakery style dessert that looks just like a classic sundae.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cookies
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Buttercream Frosting
3 cups confectioners’ sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 teaspoons heavy cream (or whole milk)
1/4 teaspoon salt
Sundae Toppings
1 cup hot fudge sauce
2 tablespoons rainbow sprinkles
15 maraschino cherries, patted dry
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the Butter and Sugars
In a stand mixer or large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla
Mix in the egg and vanilla extract until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix the Dough
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Bake the Cookies
Scoop about 2 tablespoons of dough (or use a #40 cookie scoop) and place cookies 2 inches apart on the baking sheets.
Bake for 10–12 minutes, until the tops are set.
Let cookies cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream
Beat the butter until smooth. Add confectioners’ sugar, vanilla extract, heavy cream, and salt. Mix until creamy and smooth. Adjust consistency with more cream or sugar if needed.
Frost the Cookies
Spread a layer of buttercream frosting onto each cooled cookie.
Add Sundae Toppings
Heat the hot fudge in the microwave for 5–10 seconds until slightly softened. Spoon a small amount over the frosting, then top with rainbow sprinkles and a maraschino cherry.
Notes
Make sure cookies are fully cooled before adding frosting.
Pat cherries dry to prevent color bleeding onto the frosting.
Store cookies in an airtight container in the refrigerator for up to 3 days.
Find it online: https://allrecipesmade.com/hot-fudge-sundae-cookies/
