Decadent sandwich cookies made with rich dark chocolate wafers and filled with smooth, luscious ganache—a perfect balance of crisp and creamy in every bite.
Why You’ll Love This Recipe
These cookies offer a gourmet twist on classic sandwich treats, featuring intensely chocolatey biscuits paired with a silky, melt-in-your-mouth ganache. Elegant yet approachable, they’re perfect for gifting, afternoon tea, or any moment that calls for indulgence.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Large egg
- Vanilla extract
- High-quality dark chocolate (for ganache)
- Heavy cream (for ganache)
- Unsalted butter (optional, for glossy ganache)
directions
- Make cookie dough: In a bowl, whisk flour, cocoa, baking powder, and salt. In another bowl, cream butter with sugars until fluffy. Add egg and vanilla, mixing well. Gradually add dry ingredients until a smooth dough forms.
- Chill dough: Shape dough into a disk, wrap in plastic, and chill for at least 1 hour (or overnight).
- Roll and cut: Preheat oven to 350 °F (175 °C). Roll dough on a lightly floured surface to about ⅛-inch thickness. Use a round cookie cutter (1½–2 inches) to cut cookies. Freeze or refrigerate cutouts briefly to maintain shape.
- Bake: Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes until slightly firm. Let cool completely on a wire rack.
- Prepare ganache: Chop dark chocolate finely and place in a heatproof bowl. Bring cream to a simmer, pour over chocolate, and let sit for 2–3 minutes. Stir until smooth; optionally whisk in a knob of butter for sheen. Cool until thick but spreadable.
- Assemble: Pair similarly sized cookies. Pipe or spread ganache onto one cookie of each pair and sandwich with the other.
- Finish (optional): Dust cookies with cocoa powder or dip edges in sprinkles or sea salt before ganache sets.
Servings and timing
- Yield: 24 sandwich cookies
- Prep time: 20 minutes (plus chilling)
- Bake time: 10–12 minutes
- Ganache cooling: 30 minutes
- Total time: Approximately 2 hours (including chilling and cooling)
Variations
- Mint chocolate: Add ½ tsp peppermint extract to ganache for a refreshing twist.
- Espresso edition: Stir 1 tsp instant espresso powder into cream before making ganache.
- Orange zest: Infuse ganache with 1 tsp orange zest for citrus depth.
- Nutty center: Mix finely chopped toasted nuts (almonds, hazelnuts) into the ganache before filling.
storage/reheating
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keep in the fridge if your kitchen is warm—bring to room temperature before serving to soften ganache.
- Freezing: Freeze unfilled cookies and ganache separately for up to 2 months; thaw before assembling.
FAQs
What type of chocolate is best for the ganache?
Use high-quality dark chocolate (60–70% cocoa) for a rich, balanced flavor and smooth texture.
Why did my ganache separate?
Ganache may separate if chocolate and cream aren’t properly combined or if cooled too quickly—stir gently over warm water to re-emulsify.
Can I skip chilling the dough?
Chilling ensures cleanly cut cookies and prevents them from spreading too much during baking.
Are these cookies gluten-free?
To make them gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend; texture may vary slightly.
Can I make these ahead for an event?
Yes—bake cookies and prepare ganache in advance. Assemble them a few hours before serving to preserve freshness.
Why are my cookies soft instead of crisp?
Check your thickness; chilling before baking and baking until just firm helps achieve a crisp texture.
How do I get shiny ganache?
Add a small amount of butter after stirring ganache to give it a glossy finish.
Can I make smaller or larger cookies?
Absolutely—adjust cutter size and ganache quantity accordingly; just be mindful of bake time.
Will ganache become too firm in the fridge?
Yes— it firms up when chilled, so remove cookies 15–20 minutes before serving to soften.
Can I mold shapes or use stamps on cookies?
Yes—use decorative cutters or gently stamp designs on dough before baking for custom presentation.
Conclusion
Dark Chocolate Ganache Sandwich Cookies offer the perfect harmony of crisp, chocolatey wafers and rich, silky ganache. Their elegant appearance and gourmet flavor make them ideal for gatherings, gifting, or indulging in a beautifully crafted chocolate treat at home. Personalize them with flavors, shapes, or textures for a signature cookie bite.
PrintDark Chocolate Ganache Sandwich Cookies
Decadent sandwich cookies made with rich dark chocolate wafers and filled with smooth, luscious ganache—a perfect balance of crisp and creamy in every bite.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 10–12 minutes
- Total Time: 2 hours
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz high-quality dark chocolate (60-70% cocoa) for ganache
- 1 cup heavy cream for ganache
- 1 tablespoon unsalted butter (optional for glossy ganache)
Instructions
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter with granulated and brown sugar until fluffy. Beat in egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture until a smooth dough forms. Shape into a disk, wrap in plastic, and chill at least 1 hour (or overnight).
- Preheat oven to 350 °F (175 °C). Roll dough out to ⅛‑inch thickness on a lightly floured surface. Use a 1½–2‑inch round cutter to cut cookies. Chill or freeze cutouts briefly to hold shape.
- Place cookies on a parchment-lined sheet and bake for 10–12 minutes until set. Cool completely on a wire rack.
- Make ganache: Chop dark chocolate and place in a heatproof bowl. Heat cream until simmering, pour over chocolate, and let sit for 2–3 minutes. Stir until smooth, then (optional) whisk in butter. Cool until thick but spreadable (approx. 30 min).
- Pair cookies of similar size. Pipe or spread ganache onto one cookie and sandwich with another. Optionally dust with cocoa or apply decorative sprinkles or sea salt.
Notes
- Chilling dough ensures clean edges and prevents spreading.
- Use high-quality chocolate for the best ganache flavor and texture.
- Rest ganache until spreadable to avoid sliding off cookies.
- Store at room temperature in an airtight container; refrigerate in warm climates and bring to room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg