Homemade Little Debbie Fudge Rounds

Whisk melted butter and both sugars until smooth. Add egg and vanilla. Stir in flour, cocoa powder, baking soda, and salt until almost combined. Add milk and mix until a soft dough forms. Scoop onto a large parchment-lined baking sheet and freeze for 15 minutes. This helps control spread and gives that classic texture. Flatten slightly using a cup before baking. Bake at 350°F for about 12 minutes. The centers should still look soft. Let cool on the baking sheet for at least 10 minutes before moving. I like to pop them in the fridge or freezer to speed this up. Drizzle melted milk chocolate over the tops and let set. Beat filling ingredients until light and fluffy, then sandwich between cookies. Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.