Hot Fudge Sundae Cookies Recipe

If you’re a chocolate lover like me, get ready to fall in love with this insanely delicious Hot Fudge Sundae Cookies Recipe. These cookies bring together all the best parts of a classic sundae—rich chocolate, creamy frosting, gooey hot fudge, sprinkles, and cherries—in one perfect little bite. I absolutely love how this recipe turns out because it’s like eating a mini dessert party with every cookie. Trust me, once you try these, you’ll be hooked!

Ingredients You’ll Need

I love that the ingredients for this Hot Fudge Sundae Cookies Recipe are pantry staples—nothing too fancy, but they come together to create magic. Each plays a key role, from the rich Dutch cocoa powder giving depth to the cookie base, to the buttercream frosting that’s creamy and smooth. Let’s talk about a few!

• Unsalted butter: Using room temperature butter helps you get a smooth, fluffy cookie dough and frosting.
• Granulated sugar and light brown sugar: The brown sugar adds moisture and chewiness, while granulated sugar helps with texture.
• Dutch process cocoa powder: I recommend this over natural cocoa for a richer, more mellow chocolaty taste.
• All-purpose flour: This forms the cookie base, so make sure to measure correctly for ideal texture.
• Baking soda: Helps the cookies rise just perfectly without flattening out.
• Confectioners sugar: Essential for that dreamy smooth frosting texture.
• Vanilla extract: It adds warmth and complexity, so don’t skip it!
• Heavy cream or whole milk: This keeps the frosting silky and spreads easily.
• Hot fudge: Use a good-quality fudge for the best intense chocolate flavor.
• Rainbow sprinkles and maraschino cherries: These fun toppings bring that classic sundae vibe alive.

Variations

The best part about this Hot Fudge Sundae Cookies Recipe is how easy it is to make your own. I’ve experimented with a few twists over time, and every variation has its charm. You can swap out sprinkles for nuts or crushed candy bars if you want extra crunch—or use dairy-free options to fit different diets.

• Nutty Twist: I once added chopped toasted pecans on top instead of sprinkles for a lovely crunch that balances the sweet fudge beautifully.
• Dairy-Free Version: Using vegan butter and plant-based milk works great; just opt for dairy-free hot fudge to keep it vegan-friendly.
• Mint Chocolate: Swap vanilla extract for peppermint extract and use mint hot fudge for a refreshing change—my family went crazy for this twist during the holidays.
• Mini Cookie Sundaes: Bake smaller cookies and dollop with mini chocolate chips and tiny cherries for bite-sized fun treats.

How to Make Hot Fudge Sundae Cookies Recipe

Step 1: Cream Butter and Sugars to Perfection

I always start this recipe by beating together the butter, granulated sugar, and brown sugar until they’re light and fluffy. This step is crucial because it lays the foundation for a soft yet chewy cookie. Make sure your butter is room temperature—too cold and your dough won’t come together well; too warm and the cookies might spread too much in the oven.

Step 2: Add the Egg and Vanilla

Once your butter and sugars are dreamy and fluffy, mix in the egg and vanilla extract until fully combined. This adds moisture and flavor to your dough and helps bring everything together. I like to scrape the bowl a couple of times so I don’t miss any ingredients on the sides.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk your flour, Dutch process cocoa powder, baking soda, and salt. I love this step because the cocoa really deepens the chocolate flavor here. Sifting or whisking keeps everything light, so your cookies don’t get dense or tough.

Step 4: Gradually Combine Wet and Dry Ingredients

Add the dry mixture to your butter and sugar blend slowly while mixing on low speed. Don’t overmix here—stop as soon as the flour is incorporated to keep your cookies tender and soft. When you scoop the dough, it should be thick but pliable.

Step 5: Scoop and Bake

I use a #40 cookie scoop (roughly 2 tablespoons) to keep all the cookies the same size. Place them at least 2 inches apart on parchment-lined baking sheets to give them room to spread. Bake at 350°F for 10–12 minutes until the tops look set but still soft. They’ll firm up more as they cool, so don’t overbake!

Step 6: Make the Frosting and Spread

While your cookies cool, whip up the frosting by beating softened butter until smooth. Gradually add confectioners sugar, vanilla, heavy cream, and a pinch of salt. Adjust the cream or sugar to get the perfect spreadable consistency. I use an offset spatula to gently coat cooled cookies—this frosting is so luscious, it almost feels like ice cream!

Step 7: Top with Hot Fudge, Sprinkles, and Cherries

Warm your hot fudge just slightly (5–10 seconds in the microwave is perfect). You want it soft enough to spoon, not too hot to melt the frosting. Spoon a dollop over each frosted cookie, then sprinkle rainbow sprinkles and place a maraschino cherry on top. Pat the cherries dry before adding to keep everything looking clean and beautiful. This is the fun part where your cookies turn into mini sundaes!

How to Serve Hot Fudge Sundae Cookies Recipe

Garnishes

I’m a sucker for classic toppings here—rainbow sprinkles for that pop of color and sweet crunch, and maraschino cherries for nostalgic charm. Occasionally, I’ll swap sprinkles for mini chocolate chips or finely chopped nuts, depending on the occasion. Fresh mint leaves on top can add a surprising, fresh zing that pairs beautifully with the fudge.

Side Dishes

These cookies shine as a dessert star on their own, but I love serving them alongside a scoop of vanilla ice cream for a real sundae vibe. A simple glass of cold milk or a cup of freshly brewed coffee also enhances the experience. For parties, pair with a fruit platter to balance out the rich sweetness.

Creative Ways to Present

For dinner parties, I’ve served these Hot Fudge Sundae Cookies Recipe on mini dessert plates with a drizzle of caramel sauce and a sprinkle of sea salt for extra flair. Wrapping a small stack of cookies in clear cellophane tied with a colorful ribbon makes for adorable edible favors that guests love. You can even create an ice cream sundae bar with these cookies as the “cookie topping” element—kids and adults both adore it!

Make Ahead and Storage

Storing Leftovers

When I have leftover cookies, I store the unfrosted cookies in an airtight container at room temperature for up to 3 days. If I’ve already frosted but not decorated them, I keep them in the fridge in a single layer to keep the frosting fresh. Just make sure to add the hot fudge and toppings right before you serve for the best look and taste.

Freezing

I’ve had great luck freezing the cookie dough balls ahead of time—just scoop onto a tray, freeze until solid, and then transfer to a zip-top bag. When you want fresh cookies, bake directly from frozen, adding a minute or two to the baking time. I don’t recommend freezing frosted cookies because the toppings, especially the fudge and cherries, don’t freeze well.

Reheating

If you have leftover cookies that have lost some freshness, warming them briefly in the microwave (about 10 seconds) can bring back that freshly baked softness. Just don’t add the fudge and cherries until after reheating, so the toppings stay intact and don’t get messy.

FAQs

Final Thoughts

I can’t tell you how many times I’ve whipped up this Hot Fudge Sundae Cookies Recipe for friends and family only to have it disappear within minutes. It’s just that good! The nostalgic flavors and fun toppings make it a crowd-pleaser every single time, and it’s so simple to make that you won’t hesitate to bake it again. If you’re craving a cozy dessert that feels like a warm hug, go ahead and make these—you won’t regret it!

Print