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Chocolate ganache cookies make a delicious treat! Soft and filled with chocolate, these cookies are a chocolate lover’s dream!
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!
Here’s my chocolate ganache cookie recipe. Make ’em soon!
Chocolate Ganache Cookies Recipe
- 1 cup butter softened
- 1½ 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:
- 1 recipe chocolate ganache filling cooled completely
- 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.
- Spread about 1 teaspoon of ganache filling on the flat side of one cookie. Sandwich with another cookie.
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Gosh I could eat a dozen of these right now!
These cookies look so rich and delicious!!! Amazing recipe!
Robyn, These are a chocolate lovers dream!!! this is another reason why I need to make your ganache filling like now!!! delicious!
Omg, I must try these tonight!! Thank you!!
My hubby and I love chocolate, so this recipe is a must have. Pinned.
These cookies look amazing!!
Thanks so much, Marla.
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!
awesome recipe!! the cookies came out amazing, not too sweet so the ganache could really shine.
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!
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.
Sorry, I meant to type 34 individual cookies.
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.
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!
Wish this step was in the recipe! I had the same issue of spreading. These cookies will be HUGE! Oh well! 🙂
I have not had a problem with these cookies spreading too much. Some butter has a higher water content than others and can cause the dough to spread. Also, if the dough is too warm, it may spread when baked. Putting the dough in the refrigerator for a while may prevent the cookies from spreading.
Can you suggest a substitute for eggs in your recipes as we are vegetarian
I made these tonight and I bake several times a week. These are the best cookies I have ever made or eaten! I will be sharing this recipe with my family and friends! White chocolate is my favorite, so I made a white chocolate ganache to put on half of the cookies and they were amazing too! Thank you for this delicious recipe!❤️❤️❤️
Thanks so much, Suzy! So glad you loved them.
I want to make these cookies eggless..what should I substitute eggs with?
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!
You use 2 sticks, which equals 1 cup of butter. I think the ( ) got removed by mistake. Thanks! Hope you enjoy them! xo
How are these stored? Want to make as christmas cookies…
You will store in airtight container up to 2 days. Then store in refrigerator in airtight container up to week. Enjoy! xo
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.
Thanks so much, Mellie! So glad you and your friend loved the cookies.
Just made these and they are delicious! The cookies turned out bigger than I expected (and took a few extra minutes to bake) but they are easy to make and super chocolatey. I have already sent the recipe to some fellow chocolate fans to try.
I’m so glad you loved these cookies, Jen! Hope your friends do as well. Thanks!