⁘ anna bakes cupcakes ⁘

fudge stripe cookie sandwiches

chocolate ganache or creamy peanut butter stuffed between two sugar cookies with a chocolate drizzle

recipe from Sally's Baking Addiction

baked in August 2017

yield: 24 cookie sandwiches
prep time: 1 hour
cook time: 10 minutes
difficulty level: medium



Chocolate Ganache and Topping

Peanut Butter Filling


For the cookies:

  1. Whisk the flour, baking powder, and salt together in medium bowl. Set aside.
  2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes.
  3. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon flour until to make it a better consistency for rolling.
  5. Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about 1/4 inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
  6. Stack the 2 slabs of dough, with a piece of parchment paper between them, on a baking sheet and refrigerate for at least 1 hour (and up to 2 days). If chilling for more than 2 hours, cover the top slab of dough with a single piece of parchment paper.

  7. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  8. Remove one of the slabs of dough from the refrigerator and, using a 2-inch round cookie cutter, cut into circles. Reroll the remaining slab and continue cutting until all is used. Repeat with second slab of dough. You should have about 48 circles.
  9. Using a 1-inch round cookie cutter, cut a hole into the center of 24 of them. Let’s call these 24 cookies the “donut cookies” because of that center hole.
  10. Place the whole circles and the donut cookies on separate baking sheets (because the donut cookies take 1 less minute to bake), placing all cookies 2 inches apart from one another.
  11. Bake the whole circles for about 10 minutes, or until lightly browned around the edges, and the donut cookies for about 9 minutes. Rotate the baking sheets halfway through bake time.
  12. Remove from the oven. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before assembling.

For the chocolate ganache:

  1. Place 3 ounces of chopped chocolate into a small heatproof bowl.
  2. Heat the cream in a small saucepan over medium heat, stirring occasionally.
  3. Once cream begins to boil, immediately remove from heat and pour over the chocolate. Stir gently and slowly until the ganache is smooth.
  4. Allow it to cool for 10 minutes before adding to cookies. During this time, it will slowly thicken.

For the peanut butter filling:

  1. In a small mixing bowl, mix together peanut butter and powdered sugar until it’s completely blended and no sugar can be seen.
  2. On a cooking sheet, lay wax paper or grease the pan with cooking spray.
  3. Place 1/2 Tablespoon of the peanut butter mixture on the prepared pan. Set in the refrigerator while the cookies cool.

To assemble the cookie sandwiches:

  1. Spread about 1/2 teaspoon of chocolate ganache or peanut butter filling on each whole circle.
  2. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.

For the topping:

  1. Melt the remaining chopped chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth.
  2. Drizzle over each sandwich. Allow chocolate to set completely, about 30 minutes.