Chocolate Sandwich Cookies with Flavored Ganache

Chocolate Sandwich Cookies with Flavored Ganache

  • Servings: 48 cookies or 24 sandwich cookies
  • Difficulty: easy
  • Print


For the Cookies

    • 3 1/2 cups unbleached, all-purpose flour
    • 2/3 cup cocoa powder
    • 2 tsp. baking powder
    • 1 1/3 cups unsalted butter, softened
    • 1/2 tsp salt
    • 1 1/2 cup sugar
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1 tbsp. vanilla
    • sugar

For the Ganache

  • 1 14 oz. can of sweetened condensed milk
  • 1 10oz package of dark chocolate chips
  • Flavor extracts (I used raspberry and orange)


  1. In a medium bowl, mix together dry ingredients.
  2. In a large bowl, beat the butter until it’s creamy, 30 seconds or so.
  3. Add the sugar and the oil, beating until well-mixed.
  4. Add the eggs and vanilla, beat until combined, then the same with the flour mixture. The mixture will be very thick and seems sort of crumbly, but it will come together as you mix.
  5. Cover and chill for about 1 hour.
  6. Preheat the oven to 350 degrees.
  7. Roll out the cookies into 1 inch balls, then smush with the bottom of a glass you have dipped in the flour. My glasses all have a dent in the bottom, so my cookies are a bit lumpy in the center, but it’s okay because they’re all the same.
  8. Bake the cookies for about 7-9 minutes. Keep a close eye on them, they come out quickly.
  9. Let the cookies cool on the sheet for about 5 minutes (they will set and be MUCH easier to scoop off), then put on a wire cooling rack.
  10. To make the ganache, heat the chocolate chips and the sweetened condensed milk in a pan on the stove, adding in a liberal 2 tsps or so of your flavoring. I separated mine into two bowls and made one raspberry and one orange. The original recipe says to let cool for a half hour to an hour, but I found my ganache got really grainy after a half hour, so I would recommend waiting 10-15 minutes before ganaching. I had lots of leftover, as well, so don’t worry about running out.
  11. Take a tablespoon or so of ganache. Apply to the bottom of a cookie, being careful to not break the cookie. Smush another cookie bottom-side down on the top, making a ganache-y sandwich. I put sprinkles on the edges (a horrible decision for my carpeting — sprinkles EVERYWHERE) to differentiate which favor was which, but I don’t recommend that. At all. Just make one flavor or put sprinkles on the top of the cookies as they’re baking. Ugh. Trying to get sprinkles to attach to mostly firm ganache is what they make you do in the inner circles of hell.
  12. Enjoy the chocolatey fruits of your labor. And also the fruit flavors. Or mint, if that’s what you like. Ooh. Mint. Yum.


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