Chocolate Ganache Sandwich Cookies

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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
These gorgeous cookies will win the heart of your Valentine with just one bite. The recipe yield will vary with the thickness of your dough, and cookie cutter used. I yielded 30 sandwiched cookies using a 2-inch heart shape cutter.


Total Cooking Time


Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
Serves 12
1/2 cup
Unsweetened Cocoa Powder
1/4 tsp
Baking Powder
1/8 tsp
3/4 cup
Unsalted Butter , room temperature
Large Egg
1 tsp
Pure Vanilla Extract
1 2/3 cups
Semi-Sweet Dark Chocolate , chopped, divided
4 fl oz
Heavy Cream
1 Tbsp
Corn Syrup

Author's Notes

Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day. Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe. I re-rolled the dough 3 times with no ill effect to the final cookie. Cookies are slightly crisp but soften when sandwiched together with the ganache. The cookie wafers can be made in advance and frozen until ready to assemble. If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!


Step 1
Sift together All-Purpose Flour (3/4 cup) , Unsweetened Cocoa Powder (1/2 cup) , Baking Powder (1/4 tsp) , and Salt (1/8 tsp) . Set aside.
Step 2
Using a stand mixer fitted with a paddle attachment or electric mixer beat Unsalted Butter (3/4 cup) until fluffy.
Step 3
Add Granulated Sugar (3/4 cup) and beat until incorporated. Add Egg (1) and Pure Vanilla Extract (1 tsp) and continue to beat on medium until egg is incorporated and the mixture is fluffy.
Step 4
Add dry ingredients to butter mixture and blend together until just incorporated.
Step 5
Divide dough in two, scooping out onto sheets of plastic wrap. Fold the plastic wrap over to seal and press each into a 1-inch flat disk. Refrigerate for at least 2 hours or overnight.
Step 6
Heat Heavy Cream (4 fl oz) and pour over Semi-Sweet Dark Chocolate (1 1/3 cups) Corn Syrup (1 Tbsp) . Allow to sit for 5 minutes.
Step 7
Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
Step 8
Preheat oven to 375 degrees F (190 degrees C). Line baking trays with parchment.
Step 9
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Dust a work surface with flour and roll dough out to 1/8-inch thickness. Cut into desired shapes and place 1-inch apart on baking trays.
Step 10
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Step 11
Bake cookies for 7 to 8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Step 12
Once completely cooled, spread or pipe 2 to 3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
Step 13
Melt Semi-Sweet Dark Chocolate (1/3 cup) with Corn Syrup (1 tsp) . Pour into a disposable piping bag cut with a very small hole to drizzle chocolate designs over the cookie tops.
Step 14
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3 to 4 or in the freezer for up to a month.

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