Chocolate ganache cookies make a delicious treat! Soft and filled with chocolate, these cookies are a chocolate lover’s dream!

Chocolate Ganache Cookies Recipe from addapinch.com

Are you trying to think of a cookie recipe perfect for the chocolate lover in your life? Well, let me just tell you, this is the one!

Chocolate Ganache Cookies are simply out of this world delicious  – and stunning too! These chocolate filled confections are just perfect for sharing with someone special.

Chocolate Ganache Cookies Recipe

I can’t really take credit for these decadent cookies, though. These cookies were my husband’s idea.

Even though he isn’t a freak about chocolate like my son and I are, he still came up with the idea of these little babies! I was talking with him about my ganache recipe that I have also shared with you and his idea for this cookie was born.

I love it when that happens!

How to Make Chocolate Ganache Cookies

For the chocolate cookies, I prepared the cookie dough and then rolled them in a coarse sugar before baking. The sugar on these looks like like little diamonds all over these cookies. It’s almost like the are little gems themselves!

For the ganache filling, I used my favorite recipe and then let it cool completely. Then, once the cookies were also cooled completely, I added a scoop of ganache to the flat side of one cookie and then sandwiched it with another cookie.

They are to die for!

Chocolate Ganache Cookies Recipe from addapinch.com

Here’s my chocolate ganache cookie recipe. Make ’em soon!

Chocolate Ganache Cookies Recipe

Chocolate ganache cookies make a delicious treat! Soft and filled with chocolate, these cookies are a chocolate lover's dream!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 12 -14
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

Chocolate Cookie:

  • 1 cup 2 sticks butter, softened
  • cups granulated sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon vanilla
  • ¼ cup coarse sugar for rolling cookies

Chocolate Ganache Filling:

Instructions

Chocolate Cookies:

  • Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
  • Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  • Stir in flour, cocoa powder, baking powder, salt, and vanilla.
  • Scoop cookie dough by the tablespoon full and roll into a ball.
  • Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of coarse sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned. Cool completely.

Chocolate Ganache Filling:

  • Prepare ganache filling according to recipe instructions and cool completely.

Cookie assembly:

  • Spread about 1 teaspoon of ganache filling on the flat side of one cookie. Sandwich with another cookie.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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22 Comments Leave a comment or review

  1. I made these for Valentines and mailed to our children. My goodness these were a hit – I received texts from two of our boys about how delicious the cookies were. My ganache did not set up as quickly as i needed, so I added some powdered sugar to thicken. I’m sure it changed the taste somewhat, but they were so good! The cookie portion is great by itself too!

  2. Hello!

    I just came across this recipe and would like to make it this evening for a party tomorrow. I have one question: does this recipe make 12-14 cookie sandwiches, so about 2 dozen cookies? Thank you for your help!

    1. I made these, and in total I got 17 cookie sandwiches, that means that I was able to make 14 individual cookies. They were delicious.

  3. Mine spread and were not the cute little balls you show in your pictures. Could it have been the butter I used? I had 1/2 European style butter and 1/2 just regular land o lakes. But the flavor was great.

    1. Hi Peet,

      Your dough was probably too warm–that is why it spread.

      After you make the cookie dough, either stick all of it in the fridge for an hour or two, then take it out, roll the dough into TBS-sized balls, roll in sugar, and bake. Or, after you make the dough, roll the cookie dough into TBS-sized balls, place them in a ziploc bag, put them in the refrigerator for an hour or two. After taking them out, roll the dough balls in sugar, and then bake the dough right away for the recommended time. By refrigerating the dough, the butter hardens, the cookies will keep their shape and turn out as half spheres, which–when stuck together with ganache–will form nice little whole spheres. 😉

      Hope this helps!

  4. This looks amazing and I want to try to make it! I would just like to clarify, is that 1 cup 2 sticks butter = 2 cups butter? Or do you mean 1 cup butter? Thanks!

  5. I bake a lot to share with friends, family and co-workers and consider myself to be a seasoned veteran. My office mate–who has sampled literally dozens of different desserts of mine over the past five years, from chocolate chip cookies, to strawberry rhubarb pie, to pavlova–said these were the best thing I’d ever made. I was almost offended, except the cookies really are that good. Definitely recommend.

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