These chocolate ganache sandwich cookies are super cute, super tiny, and super delicious. A crisp sable cookie stuffed with a silky chocolate ganache makes cookies the perfect light dessert.
You might remember these cookies from last year. They were one of my first posts but they are back with an update! I have always loved any kind of sandwich cookies. They are always a super cute and fun dessert. This is why people love ice cream sandwiches, oreos, and yes these cookies too!
When in quarantine, you probably have some extra time on your hand. These cookies are cute and they can take quite a bit of time to make if you choose to do so. If you are trying to kill some time you could even roll the edges of the ganache filling with sprinkles similar to these ice cream sandwiches.
Sucree Cookie Dough 101
Sucree is a french cookie dough that is usually used for tart shells and crisp cookies. This dough one of the most forgiving french tart doughs that can be used, but you want to make sure that you do not over mix the dough. The less time that you spend mixing the flour into the dough the better. As the flour mixes into the dough, the gluten structure continues to develop. The less that the dough mixes the flakier and crisper the cookies will be.
When you make these chocolate ganache sandwich cookies don’t forget to tag me on Instagram. I love seeing what you’re making! Also, if you are on Pinterest save this recipe so that you can find it again later!
Chocolate Ganache Sandwich Cookies
- ½ cup Butter
- ½ cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1¾ cups All Purpose Flour
- In a medium sized bowl cream together the butter, sugar and vanilla until light and fluffy. Add the egg and mix until a smooth paste forms.
- Add the flour and mix until it is just starting to come together. Dump the dough onto the counter and press the dough into a ball.
- Refrigerate the dough for 20 minutes.
- Lightly flour a surface and roll the dough about ⅛ inch thick. Cut 2 inch circles in the dough.
- Place the cookie dough rounds on a lined cookie sheet. Bake the cookies at 350° for 8-11 minutes or until the edges are golden brown.
- Allow the cookies to cool to room temperature.
- Heat the cream until it is just under a boil. Pour the cream on top of the chocolate and stir until a smooth ganache forms. Allow the ganache to thicken to a pipable consistency.
- Spoon the ganache into a piping bag and pipe ganache onto half of the cookies. Place the other half of the cookies on top of the ganache filled cookies sandwiching the ganache.
- The cookies will keep for up to 5 days at room temperature.