A twist on a classic Australian dessert- these chocolate fudge lamington cookies are rich and chewy chocolate cookies stuffed with hot fudge, dipped in chocolate syrup, and covered in coconut!
This post is sponsored by Domino® Sugar. All opinions are my own. Thank you for continuing to support the brands that help make Cambrea Bakes possible!
Chocolate lamington cakes were a special dessert I grew up on from my grandfather's bakery- they featured a moist chocolate sponge cake that was soaked in chocolate syrup and covered in coconut.
We combined all of these same flavors and textures but in cookie form instead! A family favorite Christmas treat made even easier as cookies, they are perfect for Christmas cookie boxes, holiday parties, or on a plate for Santa!
Why We Love Lamington Cookies
- Rich chocolate cookies made from our favorite double chocolate cookie base!
- Filled with a gooey hot fudge center.
- Dipped in homemade chocolate syrup- it also soaks into the cookie helping keep it soft for days!
- Covered in chewy coconut for texture and a subtle coconut flavor that tastes just like a lamington!
- Perfect for the holidays- as Christmas cookies or for Valentine's Day!
Ingredient Notes and Substitutions
Desiccated coconut: A finely shredded unsweetened coconut gives the lamington cookies a chewy texture and subtle coconut flavor. I don't recommend substituting it with sweetened shredded coconut because the flavor and texture are not the same.
Cocoa powder: For a rich chocolate flavor, unsweetened Dutch cocoa powder is required. We use this in all of our chocolate cookie recipes, like our chocolate thumbprint cookies. Using regular cocoa powder will not react with the ingredients in the same way and should not be used.
Domino® Granulated Sugar: This provides extra sweetness to the cookie dough to balance the natural bitterness of the cocoa flavor.
Domino® Light Brown Sugar: Its dense texture and molasses flavor yields a super soft and chewy cookie!
Chocolate fudge: We recommend using the shelf-stable hot fudge topping for the filling. It melts perfectly and results in a super gooey center! Substitute it with Nutella if needed.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Step 1: Freeze the hot fudge filling. Scoop the cold fudge onto a parchment-lined plate or baking sheet. Freeze until frozen solid before using.
Step 3: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract. Scrape down the bowl with a rubber spatula if needed.
Step 4: Mix in the dry ingredients. Mix in the all-purpose flour, cocoa powder, salt, baking soda, and baking powder until just combined. Cover the bowl and chill the cookie dough for 30 minutes.
Step 5: Scoop, chill, and bake the cookies! Scoop the chocolate cookie dough into portions and flatten each one. Place one of the fudge rounds in the center and sandwich it with another dough ball. Chill in the fridge for 1 hour before baking.
Step 6: Decorate the cookies! Dip the top of half or the whole cookie in the chocolate syrup and let any excess drip off. Sprinkle with coconut and enjoy!
Tips for Fudgy Cookies
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't overbake the cookies. Once the edges begin to crackle, pull the tray from the oven and let them finish baking on the hot tray. This will yield a super soft and chewy cookie!
- Use cool room-temperature butter. Butter should be around 65-68F; this is the perfect temperature for cookies!
You can use Nutella!
Using too much flour, using cold butter, or using expired baking soda can prevent the cookies from spreading properly.
Yes! Otherwise, the dough is too sticky to handle and will spread in the oven.
Yes! I recommend filling and rolling the cookie dough and then keeping it in the fridge overnight. You can bake them the next day!
Store leftover cookies in an airtight container at room temperature for 3-4 days.
Yes, although it should be defrosted in the fridge overnight and baked from the fridge!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Fudge Lamington Cookies
Chocolate Cookie Dough
- ½ cup Hot fudge topping
- 12 tablespoon unsalted butter cool room temperature
- 1 cup Domino® Light Brown Sugar packed
- ¼ cup Domino® Granulated Sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour *See notes below for measuring*
- ⅔ cup unsweetened Dutch cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Freeze the fudge filling. Scoop 25 teaspoons of hot fudge onto a parchment-lined baking tray. Freeze until firm before using.½ cup Hot fudge topping
- Cream the butter and sugars. Cream the butter, brown sugar, and granulated sugar until light and fluffy, 3 minutes.12 tablespoon unsalted butter, 1 cup Domino® Light Brown Sugar, ¼ cup Domino® Granulated Sugar
- Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Mix in the dry ingredients. Mix in the flour, cocoa powder, salt, baking soda, and baking powder until just combined. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.1 ½ cup all-purpose flour, ⅔ cup unsweetened Dutch cocoa powder, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Scoop the cookie dough. Portion the dough into 1 tablespoon cookie dough balls (you should have about 50 dough balls!) and flatten each of them into discs.
- Stuff the cookie dough. Place one of the frozen fudge rounds onto one of the dough balls and sandwich it with another piece of dough. Roll the cookie dough balls between your palms then place them on the baking tray. Keep a damp paper towel nearby to wipe your hands if needed, the fudge won’t freeze completely so it can be messy to work with!
- Chill the cookie dough balls. Cover the tray with plastic wrap and chill in the fridge for another 60 minutes.
- Make the chocolate syrup. Whisk together the cocoa powder, sugar, water, vanilla extract, and salt in a pot. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3 minutes, stirring constantly, until the syrup has thickened. Transfer it to a bowl, cover it loosely with plastic wrap, and set it aside until ready to use.4 tablespoon water, 3 tablespoon Domino® Granulated Sugar, ⅛ cup unsweetened Dutch cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon sea salt
- Bake the cookies! After chilling, preheat the oven to 350 F/180 C. Bake the cookies spaced 2-3 inches apart until the cookies are set around the edges, about 10-12 minutes. Let the tray of cookies cool completely on a wire rack before removing and decorating.
- Dip the cookies in chocolate syrup. Once completely cool, dip half or the top of the cookies in the chocolate sauce then place them on a wire cooling rack. Let the syrup set for 5 minutes, then sprinkle with desiccated coconut. Enjoy!¾ cup Desiccated coconut
- Store leftover cookies in an airtight container for 3-4 days at room temperature. Keep a piece of parchment or wax paper in between stacks of cookies to keep them from sticking together. You can store the rolled and filled cookie dough balls in the fridge overnight and bake them the next day!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.