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

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

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

Chocolate Ganache Cookies Recipe

5 from 7 votes
Chocolate ganache cookies make a delicious treat! Soft and filled with chocolate, these cookies are a chocolate lover’s dream!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 14


Chocolate Cookie:

  • 1 cup (226 g) butter, softened
  • cups (297 g) granulated sugar
  • 1 (50 g) egg
  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (21 g) unsweetened cocoa powder
  • ½ teaspoon (2 g) baking powder
  • ½ teaspoon (1 g) Kosher salt
  • 1 teaspoon (5 g) vanilla extract
  • ¼ cup (57 g) coarse sugar for rolling cookies

Chocolate Ganache Filling:


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.


Calories: 410kcal | Carbohydrates: 45g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 222mg | Potassium: 79mg | Fiber: 1g | Sugar: 30g | Vitamin A: 422IU | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 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!

    2. Wish this step was in the recipe! I had the same issue of spreading. These cookies will be HUGE! Oh well! 🙂

    3. 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.

  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. 5 stars
      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. 5 stars
    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!

  4. Robyn, These are a chocolate lovers dream!!! this is another reason why I need to make your ganache filling like now!!! delicious!