Hot Fudge Sundae Cookies
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Hot fudge sundae cookies are what happen when a chewy chocolate cookie and a classic ice cream sundae come together – in the best way.
Similar to my hot chocolate cookies and buckeye cookies, these unique cookies start with a rich, brownie-like chocolate cookie base. Then they’re topped with frosting “whipped cream,” fudge, rainbow sprinkles, and a cherry on top. They’re a hit with kids, but adults love them just as much.
Just like I did with my no bake banana split dessert and banana split fluff salad, I pulled the best parts of a classic ice cream sundae and turned them into a brand-new dessert. These brownie sundae cookies take that same playful approach, turning a sundae into something sweet, portable, and party-ready.
They’re as adorable as they are delicious, perfect for your cookie platter or anytime you’re craving something sweet and chocolately.
Why you’ll love this recipe
- All the fun of an ice cream sundae in cookie form!
- Chocolate cookie base, creamy frosting, fudge, and a cherry on top is a winning combo.
- They’re festive, colorful, and guaranteed to stand out on any dessert table.
- Kid-approved and perfect for birthday parties or other special occasions.
Ingredient Notes
Here are a few key ingredients to pay attention to when making sundae cookies. See the full recipe card below for all measurements and instructions.
- Dutch process cocoa powder – This gives the cookies a deeper, richer chocolate flavor than regular cocoa powder. Natural cocoa can work in a pinch, but the flavor will be more bitter and the color lighter.
- Hot fudge – Use jarred hot fudge and warm it just slightly (about 5-10 seconds in the microwave) so it’s easy to spoon onto the cookies. Don’t overheat or it can melt the frosting.
- Maraschino cherries – Drain and pat completely dry before using. If any juice is left, it can run and make the frosting messy.
- Frosting – A simple vanilla buttercream stands in for whipped cream. You can use homemade (included in the recipe) or your favorite store-bought version if you’re short on time.
- Sprinkles – Use rainbow sprinkles for a classic sundae look, or switch them up to match the season or occasion.
How to Make Ice Cream Sundae Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large bowl, use an electric hand mixer to cream the butter and sugars until the sugars dissolve. Mix in the egg and vanilla.
Step 2: In a large mixing bowl, whisk to combine the flour, cocoa powder, baking soda, and salt.
Step 3: Add the dry ingredients to the wet ingredient mixture and mix until just combined.
Step 4: Use a #40 cookie scoop (or 2 tablespoons) to portion out the dough and roll into balls. Place each cookie dough ball on a cookie sheet lined with parchment paper, keeping them about 2 inches apart.
Step 5: Bake for 10-12 minutes until the tops are set. Cool for 10 minutes before transferring to a wire rack to finish cooling completely.
Step 6: Combine the frosting ingredients and beat until creamy. Spread frosting over cooled cookies and and decorate with fudge, sprinkles, and a cherry. Enjoy!
Jaclyn’s Kitchen Faves
Using a cookie scoop makes baking so much easier and ensures perfectly uniform cookies every time! I love my set of 3 scoops—they’re perfect for making cookies of all sizes.
Storage and Make-Ahead Tips
These cookies are best enjoyed shortly after decorating, especially once the hot fudge and cherries are added.
If making ahead or bringing to a party:
- You can frost the cookies ahead of time and store them in a single layer in an airtight container.
- Wait to add the hot fudge, sprinkles, and cherries until just before serving so everything stays fresh and neat.
- Optional: Swap the hot fudge for chocolate ganache if you’re bringing them to a party. It sets firm and travels well.
Refrigerator:
- Store decorated cookies in the fridge for up to 5 days.
- Keep them in a single layer to avoid smudging the toppings.
- If possible, add fudge and cherries after removing from the fridge for best texture.
Freezer:
- You can freeze the unfrosted cookies for up to 1 month.
- Let cool completely, then freeze in a freezer-safe container with parchment between layers.
- Thaw at room temperature before frosting and decorating.
Tips for Success
- Cool cookies completely before decorating so the frosting stays thick and holds its shape.
- Warm the hot fudge for just 5–10 seconds until pourable. Don’t overheat or it may melt the frosting.
- Pat cherries completely dry to avoid juice seeping into the frosting.
Additions and variations
- Try different frostings such as chocolate or strawberry for a twist on the sundae theme.
- Use ganache instead of hot fudge for a firmer, mess-free topping.
- Add extra toppings. Like chopped waffle cones, peanuts, or marshmallow bits.
- Change up the sprinkles to match the season, party theme, or holiday.
- Make them mini by using a smaller cookie scoop.
More Chocolate Cookie Recipes
- Chocolate No Bake Cookies
- Double Chocolate Cookie Bars
- Chocolate Cake Mix M&M Cookies
- Chocolate Peppermint Bark Cookies
Hot Fudge Sundae Cookies
Ingredients
Cookies:
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Frosting:
- 3 cups confectioners sugar
- ½ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons heavy cream or whole milk
- ¼ teaspoon salt
To decorate:
- 1 cup hot fudge
- 2 Tablespoons rainbow sprinkles
- 15 maraschino cherries patted dry
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, or using a hand mixer and a large mixing bowl, beat to combine the butter, granulated sugar, and brown sugar until light and fluffy.½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Mix in the egg and vanilla.1 large egg, ½ teaspoon vanilla extract
- In a medium bowl, whisk to combine flour, cocoa powder, baking soda, and salt.1 ¼ cups all-purpose flour, ½ cup Dutch process cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Scoop 2 Tbsp of dough (or use a #40 cookie scoop) and place 2 inches apart on lined baking sheets. Bake for 10-12 minutes, or until the tops of the cookies are set. Let the cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool fully.
- To prepare the buttercream, beat butter until smooth. Add confectioners sugar, vanilla, cream, and salt. Mix until smooth and cream. Add additional cream or sugar to adjust the consistency if needed.3 cups confectioners sugar, ½ cup unsalted butter, 2 teaspoons vanilla extract, 2 teaspoons heavy cream, ¼ teaspoon salt
- Spread frosting onto cooled cookies
- In a microwave-safe bowl, heat hot fudge for 5-10 seconds in the microwave, or just enough to soften it up every so slightly. Top each cookie with a spoonful of fudge, sprinkles, and a maraschino cherry.1 cup hot fudge, 2 Tablespoons rainbow sprinkles, 15 maraschino cherries
Notes
- Pat cherries completely dry to keep the frosting neat.
- Let cookies cool fully before frosting.
- Warm fudge for 5–10 seconds until just pourable, not hot.
- Best served shortly after decorating. For best results, add fudge, sprinkles, and cherries just before serving.
- Store frosted (but undecorated) cookies in a single layer in the fridge for up to 5 days. Decorated cookies can be stored in the fridge as well, but toppings hold up best when added last-minute.
Nutrition
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