Chocolate Ganache Sandwich Cookies

Chocolate Ganache Sandwich Cookies

We all need a little love,

What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

Be creative!

This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day🥰

Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Ingredients
Servings: Cookies
Instructions
  1. Sift together flour, cocoa, baking powder and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
  3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
  4. Add dry ingredients to butter mixture and blend together until just incorporated.
  5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
  6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
  7. Preheat oven to 350℉ and line baking trays with parchment.
  8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
  12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
  13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes

-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

-I re-rolled the dough 3 times with no ill effect to the final cookie.

-Cookies are slightly crisp but soften when sandwiched together with the ganache.

-The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

-The cookie wafers can be made in advance and frozen until ready to assemble.

-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

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Spicy Oatmeal Cookies

Spicy Oatmeal Cookies

Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.  Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.

Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.  I know!  How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…  

Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.  Sometimes cookies aren’t the best fit for all that happens throughout the year.  Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.  Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.  But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.  There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.

Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.  Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.  They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.  Enjoy!

Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies

Spicy Oatmeal Cookies
Print Recipe
Servings Prep Time
4 dozen 20 minutes
Cook Time Passive Time
8-10 minutes 10 minutes
Servings Prep Time
4 dozen 20 minutes
Cook Time Passive Time
8-10 minutes 10 minutes
Spicy Oatmeal Cookies
Print Recipe
Servings Prep Time
4 dozen 20 minutes
Cook Time Passive Time
8-10 minutes 10 minutes
Servings Prep Time
4 dozen 20 minutes
Cook Time Passive Time
8-10 minutes 10 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
  2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
  3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
  4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
  5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
Recipe Notes

-recipe yields 48 2 1/2" cookies.

-for best results, bake each tray separately on the middle rack.

-you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.

Chocolate Crunch Peanut Butter Cookies

Chocolate Crunch Peanut Butter Cookies

What do you get when peanut butter cookie dough gets tangled up with chocolate covered peanuts?  One darn good cookie that’s crisp, buttery and loaded with little chunks of chocolate peanuts.  These lovely Chocolate Crunch Peanut Butter Cookies have nice peanut flavour and just a bit of chew at the centre.  They’re wonderful with a glass of milk or cup of coffee, which makes them a cookie that the whole family will love.  

Recipe source for Chocolate Crunch Peanut Butter Cookies:  Adapted slightly from Company’s Coming Peanut Butter Cookies

Chocolate Crunch Peanut Butter Cookies
Print Recipe
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Chocolate Crunch Peanut Butter Cookies
Print Recipe
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
  2. In a small bowl whisk together flour, baking soda and salt.
  3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
  4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
  5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
  6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
Recipe Notes

I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

Recipe yields 3 dozen 2 3/4" cookies.

Roasted Cranberry Whipped Shortbread

Roasted Cranberry Whipped Shortbread

Let the holiday baking begin with these beautiful melt in your mouth Roasted Cranberry Whipped Shortbread cookies. Not too sweet, the tart cranberries are the perfect compliment to the flakey, buttery cookie. They’re a must to add to your holiday baking lineup.

A closer look at these stunning Roasted Cranberry Whipped Shortbread cookies finds them easy to prepare with basic ingredients, they’re holiday themed, gorgeous, and great for gift giving. Oh, and did I mention they’re melt in your mouth buttery with vibrant, tart roasted cranberries.

Whipped shortbread has always been my personal favourite. Mostly it’s the texture that gets me at the first barely resistant bite to that melt in your mouth butteriness. They’re an indulgence for sure and worth every bite. Enjoy!

Recipe source for Roasted Cranberry Whipped Shortbread:  Adapted from “Let’s Break Bread Together, Whipped Cream Shortbread”

Roasted Cranberry Whipped Shortbread
Print Recipe
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Roasted Cranberry Whipped Shortbread
Print Recipe
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Servings Prep Time
5 dozen 30 minutes
Cook Time
22 minutes
Ingredients
Roasted Cranberries
whipped Shortbread
Servings: dozen
Instructions
Roasted Cranberries
  1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
Whipped Shortbread
  1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
  2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
  3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
Recipe Notes

You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.

Blueberry White Chocolate Oatmeal Cookies

Blueberry White Chocolate Oatmeal Cookies

Not your ordinary oatmeal cookies! Blueberry White Chocolate Oatmeal Cookies are bursting with dried blueberries and chunks of white chocolate. It makes these oatmeal cookies fabulous. A slightly plump oatmeal cookie with a hint of cinnamon and crispy edges. A great treat and a nice change from the ordinary.

Not only have dried blueberries taken over my cookies, I also use them in my granola, muffins and snack mixes. Anywhere you might think to use dried fruit is where you’ll want to throw in a handful of plump and chewy blueberries. The blueberries are fantastic with the white chocolate in these cookies, but equally delicious in granola with yogurt too. They are my new favourite dried fruit and I’m putting them in everything these days. I hope you enjoy them as much as I do!

Recipe source for Blueberry White Chocolate Oatmeal Cookies:  Compelled To Cook

Blueberry White Chocolate Oatmeal Cookies
Print Recipe
Servings Prep Time
3 1/2 dozen 20 minutes
Cook Time
12 minutes
Servings Prep Time
3 1/2 dozen 20 minutes
Cook Time
12 minutes
Blueberry White Chocolate Oatmeal Cookies
Print Recipe
Servings Prep Time
3 1/2 dozen 20 minutes
Cook Time
12 minutes
Servings Prep Time
3 1/2 dozen 20 minutes
Cook Time
12 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
  2. Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
Recipe Notes

It is best to bake only one or two trays at a time in the centre of the oven.

Almond Oatmeal Cookies

Almond Oatmeal Cookies

Let’s celebrate National Almond Day with cookies! Almond Oatmeal Cookies to be exact. These little gems highlight the almond by using sliced almonds, almond butter and pure almond extract. Crispy around the edges, slightly soft at the centre, and scattered with crunchy almond bits is reason to celebrate. Lovely almond flavour without being too sweet makes these Almond Oatmeal Cookies a nice treat with your favourite cup of coffee or tea.

I’m a nut lover in general, but almonds and cashews are my favourite.  Almonds because of the crunch and how they’re great in any imaginable way. Roasted, coated, ground, slivered or sliced, they’re always delicious. Also because of their nutritional value.  They pack a lot of nutrition in one small handful.  One ounce of natural almonds gives you 6 grams of protein, and 3.5 grams of fibre for only 160 calories.  Plus numerous other health benefits like helping with weight loss, lowering cholesterol and a good source of antioxidants.  Yes, they’re pretty terrific in cookies but try tossing them in your salad, granola or a coating for chicken.  So many possibilities make them easy to enjoy.

It doesn’t have to be National Almond Day to enjoy Almond Oatmeal Cookies. Make a batch and freeze for lunches or snacks and enjoy them all month. If they last that long!

Recipe Source:  Compelled To Cook

 

Almond Oatmeal Cookies
Print Recipe
Servings
4 1/2 dozen
Servings
4 1/2 dozen
Almond Oatmeal Cookies
Print Recipe
Servings
4 1/2 dozen
Servings
4 1/2 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
  2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
  3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
  4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
Recipe Notes

Recipe makes 4 1/2 dozen 2 1/2" cookies.