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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