Perfect for Valentine’s Day or any time you need a seriously chocolatey treat, these Chocolate Sandwich Cookies are like Fudgee-O’s, just richer, more chocolatey, and DEFINITELY more delicious.
These chocolate sandwich cookies are dark, chewy chocolate cookies filled with silky chocolate ganache.
The “ganache” filling sounds fancy, and it tastes fancy. But if you’ve never made it, don’t fret! It is made with only 2 ingredients and in 2 simple steps:
- Pour warm cream over chocolate
- Wait, then stir
Delicious simplicity, with a glamourous name.
Grab These Tools
Here’s the equipment you’ll need for these sandwich cookies.
- Stand mixer or hand mixer for creaming the butter and sugar until fluffy.
- Rolling pin to roll the dough to 1/4″ thickness.
- Parchment or waxed paper for rolling and easy handling.
- 2-inch cookie cutter in your desired shape (hearts for Valentine’s Day!).
- Baking sheets lined with parchment.
- Wire cooling rack so cookies cool evenly.
- Microwave-safe bowl for making the ganache.
How to Make Chocolate Fudge Sandwich Cookies: An Easy Guide
Make the Cookie Dough
Cream butter and sugar together until light and fluffy. Beat in the egg, then vanilla. In a separate bowl, whisk together flour, cocoa and salt. Add to the butter mixture and beat to combine.
Chill the Dough
Transfer the dough to the refrigerator and chill for 1 hour. You can refrigerate the dough for up to 2 days before baking if you want to prep ahead.
Prepare the Ganache
While the dough is chilling, make the filling. Heat whipping cream to a simmer in the microwave (about 1 1/2 minutes on high power). Pour over the chopped chocolate and whisk until smooth. Cool in refrigerator until spreadable.
Roll and Cut
Preheat oven to 350ºF. Working with one half of the dough at a time, form a disc then roll it out to 1/4 inch thickness between two sheets of parchment paper. Use a 2-inch cookie cutter to cut out shapes. Transfer to baking sheets.
Decorate and Bake
Sprinkle cookies with colored sugar or sprinkles if desired. Bake one sheet at a time for 9 to 11 minutes, until cookies are firm. Cool 2 minutes on sheet before transferring to wire racks.
Assemble the Sandwiches
Once cookies have cooled completely, spread half of them with about 2 tsp of ganache filling. Top with the remaining cookies. Press gently to spread the filling to the edges.
5 Common Mistakes When Making Chocolate Sandwich Cookies
Here are the most frequent mix-ups to avoid when making these cookies:
- Skipping the chill time: Warm dough is sticky and won’t hold its shape. The full hour of chilling is essential.
- Using cold butter: Butter must be softened for proper creaming. Cold butter won’t incorporate air and makes dense cookies.
- Overheating the ganache: Heat the cream just to a simmer, not a boil. Too hot and the chocolate can seize.
- Filling warm cookies: Warm cookies will melt the ganache. Cool them completely first.
- Rolling too thin: Stick to 1/4″ thickness. Thinner cookies bake crispy and can break when sandwiched.
Make Ahead and Storage
These cookies are perfect for making ahead. The dough can chill for up to 2 days before baking.
Storing Leftovers
- Refrigerate assembled cookies: Store in an airtight container in the fridge for up to 3 days.
- Unfilled cookies: Keep at room temperature in an airtight container for up to 5 days.
- Ganache: Store in the fridge for up to 1 week. Let it come to room temperature before using.
Freezing
- Assembled sandwiches: Freeze for up to 1 month. Place parchment between layers to prevent sticking.
- Dough: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before rolling.
- Baked cookies (unfilled): Freeze for up to 3 months. Thaw at room temperature before filling.
Reheating Chocolate Fudge Sandwich Cookies
- Bring to room temperature: Let refrigerated cookies sit out for 15 minutes before serving.
- Don’t microwave: The ganache will melt and make a mess.
Other delicious chocolate desserts:
- Chocolate truffles for a chocolate lover’s dream.
- Strawberry brownies add a pop of red hearts to my classic chewy brownies.
- Moist chocolate cake or flourless chocolate cake for a centerpiece dessert.
- No-bake chocolate tart with its silky ganache filling.
- Chocolate snowball cookies
Check out all my Valentines Day cookie recipes (and Valentine’s Day Dinner recipes, too!)
How to Make the Best Chocolate Sandwich Cookies: Final Notes + Secrets
These tips will help you nail perfect sandwich cookies every time.
- Use the freezer as a tool: If the dough softens while cutting, slide it onto a baking sheet and freeze for a few minutes.
- Roll between 2 layers of parchment: This prevents sticking to the counter or rolling pin without adding extra flour, which can make cookies tough.
- Quality chocolate matters: Since the ganache is only two ingredients, use chocolate you’d enjoy eating on its own.
- Match cookie sizes: Pair similar-sized cookies when sandwiching for the prettiest results.
- Chill the ganache: It should be thick but spreadable. Too runny and it will ooze out the sides.
- Work one half at a time: Keep the other half of the dough cold while you cut shapes.
- Bake one sheet at a time: This ensures even baking and perfectly chewy cookies.
Chocolate Fudge Sandwich Cookies
Ingredients
Cookie Ingredients
- ¾ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
Ganache Filling Ingredients
- ½ cup whipping cream
- 4 oz 120g semisweet chocolate, chopped (or 1/2 cup plus 2 tbsp chocolate chips)
Instructions
- Cream butter and sugar together until light and fluffy. Beat in egg, then vanilla.
- In a separate bowl, whisk together flour, cocoa and salt. Add to butter mixture and beat to combine. Transfer dough to refrigerator to chill for 1 hour (or up to 2 days before baking).
- While dough is chilling, prepare filling. Heat whipping cream to a simmer in the microwave (about 1 1/2 minutes on high power). Pour over chocolate and whisk until smooth. Cool in refrigerator until spreadable.
- Preheat oven to 350ºF. Working with one half of the dough at a time, form a disc then roll it out to 1/4 inch thickness between two sheets of parchment paper. Use a 2-inch cookie cutter to cut out shapes. Transfer to baking sheets. Decorate with colored sugar or sprinkles, if desired.
- Bake one sheet at a time for 9 to 11 minutes, until cookies are firm. Cool 2 minutes on sheet before transferring to wire racks to cool completely.
- Once cookies have cooled, spread half of them with about 2 tsp of ganache filling and top with the remaining cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
