Short description
Delicately embossed cocoa cookies filled with silky dark chocolate ganache—each bite offers a perfect contrast of crisp texture and velvety richness, combining elegance and indulgence.

Why You’ll Love This Recipe

These cookies offer a delightful balance between crisp, lightly embossed cocoa biscuits and luxurious dark chocolate ganache. Perfect for special occasions, afternoon tea, or gourmet gift boxes, they bring a refined finish to any dessert spread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Cookies:
  • 1 cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 1¾ cups all‑purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
• For the Ganache Filling:
  • 8 oz dark chocolate (60–70 %), finely chopped
  • ½ cup heavy cream
  • 1 tbsp unsalted butter

Directions

1. In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Stir in vanilla extract.
2. Sift flour, cocoa powder, and salt into the mixture. Combine until dough forms. Divide into two disks, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 350 °F (175 °C). Roll out dough to ¼ inch thickness. Cut into circles using a cookie cutter; emboss with a patterned roller or stamp if desired.
4. Place cookies on parchment‑lined baking sheets and bake for 10–12 minutes. Let cool completely on wire racks.
5. Meanwhile, prepare the ganache: heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and allow to sit for 2 minutes. Add butter, then stir until smooth. Chill until thick enough to pipe.
6. Pipe ganache onto half of the cookies, then sandwich each with a matching top cookie.
7. Chill briefly to set ganache, then serve or store as desired.

Servings and timing

• Servings: Yields approximately 24 sandwich cookies (12 pairs) depending on cookie size
• Prep Time: ~20 minutes active + 30 minutes chilling
• Cook Time: 10–12 minutes
• Chill Time: ~20 minutes (ganache setting)
• Total Time: Approximately 1 hour 20 minutes

Variations

• White chocolate version: Substitute white chocolate for ganache and add a hint of orange zest.
• Coffee enhancement: Stir ½ tsp instant espresso powder into ganache for a mocha twist.
• Nutty texture: Gently press finely chopped nuts (like pistachio or hazelnut) onto the ganache before it sets.
• Mint chocolate: Add a drop of peppermint extract to the ganache for cool mint flavour.
• Gluten‑free option: Use a 1:1 gluten‑free flour blend in place of all‑purpose flour.

storage/reheating

• Storage: Place cookies in an airtight container and store at room temperature for up to 5 days.
• Refrigeration: Can be stored in the fridge for up to 7 days. Allow to come to room temperature before serving to soften ganache.
• Freezing: Freeze cookie sandwiches in a single layer on a tray, then transfer to a sealed freezer bag. Store for up to 2 months. Thaw overnight in the refrigerator.

FAQs

What chocolate is best for the ganache?

Use a good-quality dark chocolate with 60–70% cocoa for a balanced, smooth ganache. Higher percentage yields a more intense, less sweet flavour.

Can I skip embossing the cookie tops?

Yes, embossing is optional—it adds an elegant appearance but does not affect taste.

How firm should the ganache be before piping?

Ganache should be cool and slightly thickened—loose enough to pipe smoothly but thick enough to hold shape without oozing.

Can I make the dough ahead of time?

Yes—dough can be wrapped and refrigerated up to 24 hours in advance. Bring to room temperature before rolling out.

Do I need to sift the cocoa powder?

Sifting ensures a smooth, lump‑free dough with consistent texture.

Is it necessary to chill the dough?

Yes—chilling firms the dough, making it easier to roll and helping cookies hold their shape during baking.

Can this recipe be vegan?

Substitute vegan butter and use a dairy‑free whipping cream alternative; choose a vegan dark chocolate for ganache. Texture may vary slightly.

How do I store them without ganache getting sticky?

Separate layers with parchment paper and keep at cool room temperature. If humidity is high, store in the fridge.

Can I use ganache for other purposes?

Absolutely—use excess ganache for truffles, cake filling, or as a drizzle over ice cream.

Will these freeze well?

Yes—freeze cookie sandwiches in a single layer, then transfer to bags. Thaw in the fridge overnight for best texture.

Conclusion

These Chocolate Ganache Sandwich Cookies bring together crisp cocoa biscuits and creamy, luxurious dark-chocolate filling—perfect as an indulgent treat, elegant gift, or sophisticated dessert option. Decadent, refined, and irresistibly delicious.

Chocolate Ganache Sandwich Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 20 sandwich cookies
• Category: Dessert
• Method: Baked
• Cuisine: European
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Biscuits au cacao délicatement gaufrés et fourrés de ganache au chocolat noir soyeuse : chaque bouchée offre un contraste parfait entre texture croustillante et richesse veloutée, les rendant aussi élégants que gourmands.

---

Ingredients

• 1 tasse de beurre non salé, ramolli
• 3/4 tasse de sucre en poudre
• 1 cuillère à café d’extrait de vanille
• 1 3/4 tasse de farine tout usage
• 1/4 tasse de poudre de cacao non sucrée
• 1/4 cuillère à café de sel
• 225 g de chocolat noir (60 à 70 %), finement haché
• 1/2 tasse de crème épaisse
• 1 cuillère à soupe de beurre non salé

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dans un grand bol, crémer le beurre et le sucre glace jusqu’à obtenir une consistance légère et mousseuse. Ajouter l’extrait de vanille.
2. Tamiser la farine, le cacao en poudre et le sel. Mélanger jusqu’à obtenir une pâte. Diviser en deux, emballer dans du film plastique et réserver au réfrigérateur 30 minutes.
3. Préchauffer le four à 175 °C. Abaisser la pâte à 6 mm d’épaisseur et découper des cercles à l’emporte-pièce. Vous pouvez également gaufrer avec un rouleau à motifs ou un tampon.
4. Déposez les biscuits sur une plaque de cuisson recouverte de papier sulfurisé et enfournez pour 10 à 12 minutes. Laissez refroidir complètement sur une grille.
5. Pour la ganache, faites chauffer la crème dans une petite casserole jusqu’à ce qu’elle frémisse. Versez-la sur le chocolat haché et laissez reposer 2 minutes. Ajoutez le beurre et remuez jusqu’à obtenir une consistance lisse. Laissez refroidir jusqu’à ce que la préparation soit suffisamment épaisse pour pouvoir être dressée à la poche à douille.
6. Déposez la ganache sur la moitié des biscuits, puis recouvrez-la du reste des biscuits. Laissez refroidir brièvement pour qu’elle prenne.

---

Notes

• Assurez-vous que le beurre est ramolli pour un bon crémage de la pâte.
• Les biscuits en relief ajoutent une touche décorative mais sont facultatifs.
• Conservez les biscuits dans un contenant hermétique ; il est préférable de les consommer dans les 3 jours.

---

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 180
• Sugar: 9g
• Sodium: 40mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg