Striped Fudge Cookie Sandwiches
Chocolate lovers meet Striped Fudge Cookie Sandwiches! This cookie is the perfect combination of a light sugar cookie with a chocolaty ganache filling and more chocolate drizzled on top! You can link to the original recipe here.
- 2 1/4 cups all purpose flour plus additional for work surface
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 6 ounces semisweet chocolate roughly chopped and divided
- 4 tablespoons heavy cream (original recipe calls for 3 tbsp but I wanted a slightly lighter and creamier filling)
First make the cookies:
- Whisk flour, baking powder and salt together in medium bowl and set aside.
- In bowl of stand mixer fitted with paddle attachment, beat the butter on medium-high speed for about a minute, until smooth.
- Add the sugar and mix on medium-high until smooth. Add the egg and vanilla extract and mix on high speed until well combined (another minute or two). Make sure to scrape down the sides of the bowl as needed.
- Add the flour mixture and beat on low until combined. If the dough is too soft, add flour a tablespoon at a time until it’s a better consistency for rolling.
- Divide the dough into 2 equal portions. Roll each portion out on a piece of parchment paper to 1/2 inch thickness. (I needed to flour the top of the dough as I was rolling to prevent it from sticking to the rolling pin).
- Stack one slab of dough on top of the other so there is a sheet of parchment paper in between. Refrigerate for at least an hour but no more than 2 days (cover if refrigerating longer than 2 hours).
- Preheat oven to 350º F and line baking sheets with parchment paper.
- Remove one slab of dough from the refrigerator and cur circles using a 1.5 inch cookie cutter (original recipe calls for 2 inch but I like making my cookies a bit smaller). Reroll the remaining slab and continue to cut circles until no dough remains.
- Repeat with the second slab of dough. You will need to cut a hole in the center of half of the circles – these will be the cookie tops. I used the bottom of a metal frosting decorating tip to cut a hole the right size.
- Please the whole circles on one baking sheet and the circles with the hole on the middle on a second baking sheet (they need to bake for different amounts of time). Cookies can be about an inch apart, they do not spread much.
- Bake the whole circles about 8 minutes, until just barely browned around the edges. Bake the cookie tops about 6.5 to 7 minutes. Remove from oven and allow to cool on baking sheets for about 5 minutes. Transfer to wire rack to cool completely.
Next, make the frosting:
- Place 3 ounces of chopped chocolate into small heatproof bowl and set aside. Heat the heavy cream in small saucepan over medium heat until it just starts to boil. Pour over the chopped chocolate and mix until creamy. Allow to cool 10 minutes.
- Spread just a little under 1/2 tsp of the ganache onto the cookie bottoms, then press a top onto each one.
- For the topping, melt the remaining chocolate over a double boiler. Add crisco if needed to thin. Once completely smooth, drizzle over cookies!
Allow chocolate to set completely, about an hour. These last longest stored where cool or refrigerated for up to a week.