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Chocolate Fudge Sandwich Cookies

Decadent homemade cookies featuring rich chocolate and a luscious ganache filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 sandwich cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 3/4 cup unsalted butter, softened Using high-quality butter is crucial for that rich flavor.
  • 1 1/4 cups granulated sugar Enhances the cookie's texture and balances the cocoa.
  • 1 large egg Bring to room temperature for better emulsification.
  • 1 tsp pure vanilla extract Opt for pure for the best flavor.
  • 1 1/2 cups all-purpose flour Fluff the flour before measuring.
  • 3/4 cup unsweetened cocoa powder Dutch-processed cocoa provides a richer depth.
  • 1/2 tsp salt Balances the sweetness.
For the ganache filling
  • 1/2 cup whipping cream The secret to a creamy ganache.
  • 4 oz semisweet chocolate, chopped Opt for good-quality chocolate for a rich filling.

Method
 

Preparation
  1. Start by softening your butter and letting your egg come to room temperature.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes.
  3. Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.
Baking
  1. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  2. Transfer the dough to the refrigerator to chill for at least 1 hour.
  3. While the dough chills, prepare your ganache by heating the whipping cream until simmering.
  4. Pour the hot cream over the chopped chocolate and whisk until smooth, then let cool until thickened.
  5. Preheat your oven to 350ºF (175ºC). Roll out the chilled dough and cut out cookies.
  6. Bake for 9 to 11 minutes or until the cookies are firm to the touch.
Assembly
  1. Once the cookies are cool, spread about 2 teaspoons of ganache on the flat side of half the cookies and top with the remaining cookies.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for a week. They also freeze well.