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Chocolate Fudge Sandwich Cookies

These irresistible cookies feature two soft, rich chocolate cookies filled with luscious chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3/4 cup unsalted butter (softened) Make sure your butter is at room temperature for the best texture.
  • 1 1/4 cups granulated sugar You can substitute with coconut sugar for a lower-glycemic option.
  • 1 large egg Use a flax egg for a vegan option.
  • 1 tsp pure vanilla extract Don’t skimp on this; pure vanilla elevates the flavor immensely.
  • 1 1/2 cups all-purpose flour Opt for gluten-free flour if needed.
  • 3/4 cup unsweetened cocoa powder Use high-quality cocoa for a deeper flavor.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
For the ganache filling
  • 1/2 cup whipping cream This will be heated to make the ganache.
  • 4 oz semisweet chocolate, chopped (or 1/2 cup plus 2 tbsp chocolate chips) Choose a high-quality chocolate for the best results.

Method
 

Preparation
  1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, beating until just combined. Don’t overmix!
Chilling & Baking
  1. Cover the dough and refrigerate for at least 1 hour (or up to 2 days).
  2. Preheat your oven to 350ºF (175ºC).
  3. Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness.
  4. Use a 2-inch cookie cutter to cut out shapes and transfer them to baking sheets lined with parchment.
  5. Bake for 9 to 11 minutes, until cookies are firm. Allow to cool for 2 minutes on the tray before transferring to wire racks.
Assembling
  1. While the dough chills, heat the whipping cream until it simmers (about 1.5 minutes).
  2. Pour it over the chopped chocolate and whisk until smooth. Cool this in the refrigerator until spreadable.
  3. Spread about 2 teaspoons of ganache filling on half of the cookies and top with the remaining cookies to create sandwiches.

Notes

Overbaking will result in hard cookies; keep an eye on them during the last few minutes of baking. Optionally, add chopped nuts to the ganache for texture.