Addictive Recipes from a Self-Taught Baker

Striped Fudge Cookie Sandwiches from Sally’s Cookie Addiction

Striped fudge cookie sandwiches! Buttery sugar cookies with a soft and thick chocolate ganache center and a drizzle of chocolate on top! Recipe on sallysbakingaddiction.com

The countdown officially begins.

Sally’s Cookie Addiction is a little over 1 month away. Soon enough we’ll be baking brown butter toffee chocolate chip cookies, giant M&Ms cookies, and piñata cookie surprises together. YUP. A piñata cake in cookie form. Just you wait!

My 3rd cookbook is all about cookies. 75 photographed and carefully explained (nerd!) recipes of pure sugar addiction with cookies coming in all shapes, sizes, and names. Thumbprints, shortbread, bars, sandwiches, crinkles, macaroons, and more. And if you pre-order I’ll send you bonus recipes!

Here’s more info on all that razzmatazz.

Sally's Cookie Addiction cookbookStriped fudge cookie sandwiches! Buttery sugar cookies with a soft and thick chocolate ganache center and a drizzle of chocolate on top! Recipe on sallysbakingaddiction.com

There’s one recipe I’m looking forward to in particular. Well, one recipe I’m looking forward to YOU trying out in your own kitchen. And I couldn’t wait until September to show it off! Patience? What’s that.

Today I’m sharing a sneak peek recipe! These striped fudge cookie sandwiches are a nod to the oh-so-delish Keebler version and live in the Serious Chocolate Cravings chapter in Sally’s Cookie Addiction.

(Want to see all the other chapters and recipe titles in the book? Scroll down for the table of contents!!)

Keebler’s version isn’t really a sandwich, but 2 cookies are always better than 1. Right? Right? So in my copycat variation, I decided to sandwich two buttery cookies around a thick dark chocolate ganache center. With a generous drizzle of dark chocolate on top too. Serious chocolate, I told you!

How to make striped fudge cookie sandwiches from Sally's Cookie Addiction cookbook

How to make striped fudge cookie sandwiches from Sally's Cookie Addiction cookbook

You’ll make sugar cookie dough. My favorite sugar cookies. Half of the dough will be full circles, which are the bottoms of the cookies. (Above.)

Half of the dough will be “donut cookies” which are the tops of the cookies. You want to expose that thick chocolate ganache center! (Below.)

How to make striped fudge cookie sandwiches from Sally's Cookie Addiction cookbook

You’ll need a 2-inch round cookie cutter to make every cookie. Then, in half of the cookies, you’ll use a 1-inch round cookie cutter to turn them into donut shaped cookies. I have this set of round cookie cutters. So many sizes, including a 3-inch round cookie cutter you’ll need for the August Baking Challenge recipe!

Don’t forget this! Since there is less surface area on the donut shaped cookies, the cookies take a minute or 2 less in the oven. So make sure that the whole cookies are baked together and the donut shaped cookies are baked together.

And make sure you pay attention to the bake time. You don’t want to over-bake these cookies. You want them to remain soft and any extra time in the oven will turn them into crunchy sandwiches. Soft soft soft!

Chopped semi-sweet chocolate for striped fudge cookie sandwiches on sallysbakingaddiction.com

How to make striped fudge cookie sandwiches from Sally's Cookie Addiction cookbook

Thick chocolate ganache = 2 ingredients. Heavy cream (aka heavy whipping cream, double cream) and pure chocolate. Not chocolate chips! To make the ganache, you’ll heat the heavy cream until warm and pour over the chopped chocolate. Use pure chocolate– the 4 ounce bars you buy in the baking aisle. I like Baker’s, Ghirardelli, Nestle Toll House, or Lindt baking bars. You’ll need 6 ounces total– half for the ganache and half for the chocolate drizzle on top.

You’ll only need 3 Tablespoons of heavy cream, so you’ll have leftover in the carton. You should definitely make a batch of salted caramel OR any of the many many many recipes using heavy cream on my blog. There’s a ton, seriously.

Spoon a teeny bit of ganache onto each cookie, then top with a donut shaped cookie.

How to make striped fudge cookie sandwiches from Sally's Cookie Addiction cookbook

Striped fudge cookie sandwiches! Buttery sugar cookies with a soft and thick chocolate ganache center and a drizzle of chocolate on top! Recipe on sallysbakingaddiction.com

Give it a drizzle of melted chocolate and that’s it! The ganache and chocolate on top will both set, so these cookies are easy to stack and store safely without smearing chocolate everywhere.

Perfect Make Ahead!!

I find these fudge striped cookie sandwiches taste best on day 2. Why? The ganache filling thickens AND slightly softens the cookies, so they completely melt in your mouth. So they’re a wonderful option for making the night before to bring into work, to a party, to a special event, friends/family, or to a giant plate in your kitchen where you don’t have to share with anyone. What?

Striped fudge cookie sandwiches! Buttery sugar cookies with a soft and thick chocolate ganache center and a drizzle of chocolate on top! Recipe on sallysbakingaddiction.com

Hope you love this sneak peek Sally’s Cookie Addiction recipe!

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Glass Mixing BowlsWooden Rolling Pin | Round Cookie Cutter Set | Silpat Baking Mat | Cookie SheetCooling Rack

Striped Fudge Cookie Sandwiches

Ingredients:

  • 2 and 1/4 cups (280g) all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 and 1/2 sticks; 180g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Chocolate Ganache + Topping

  • 6 ounces semi-sweet chocolate, coarsely chopped and divided
  • 3 Tablespoons (45 ml) heavy cream

Directions:

  1. To make the cookies: 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. 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. 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.
  3. Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer a nonstick silicone 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.
  4. 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.
  5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
  6. 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 64 circles. Using a 1-inch round cookie cutter, cut a hole into the center of 32 of them. Let’s call these 32 cookies the “donut cookies” because of that center hole. 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.
  7. 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. 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.
  8. To make the ganache: Place 3 ounces of chopped chocolate for the ganache into a small heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once cream begins to boil, immediately remove from heat and pour over the chocolate. Stir gently and slowly until the ganache is smooth. Allow it to cool for 10 minutes before adding to cookies. During this time, it will slowly thicken.
  9. Once the ganache is ready, spread about 1/2 teaspoon on each whole circle. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
  10. To make the topping: 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. Drizzle over each sandwich. Allow chocolate to set completely, about 30 minutes.
  11. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Make ahead tip: You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (see step 4), or you can freeze the cookie dough (before rolling out in step 3) for up to 3 months; if you opt for the latter, allow to thaw overnight in the refrigerator, then bring to room temperature before rolling out; chill for only 30 minutes in step 4 as opposed to 1 hour. Assembled cookie sandwiches freeze well for up to 3 months; allow cookies to thaw overnight in the refrigerator, then bring to room temperature before serving.

Recipe Notes:

Recipe from Sally's Cookie Addiction cookbook

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I hope you’re just as pumped as I am for the release of my next book! Here’s a sneak peek at the table of contents so you know exactly what you’ll get. About 70 new and unique cookies, and about 5 of them are blog recipes (re-photographed, of course!). I wanted to include sugar cookies, chocolate chip cookies, and gingerbread men in the book– and those 3 are some blog faves so they’re in the book too!

I’m especially excited for you to make the pumpkin sugar cookies, mint chocolate slice-and-bakes, dark chocolate peanut butter stuffed cookies, rainbow kiss cookies, spritz cookies, cookie dough dip, and pumpkin whoopie pies!!

Check back in a couple weeks for a signed bookplate giveaway!

AND…

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Striped fudge cookie sandwiches! Buttery sugar cookies with a soft and thick chocolate ganache center and a drizzle of chocolate on top! Recipe on sallysbakingaddiction.com

88 comments

  1. These cookies look as cute as you do with your baby bump Sally!  I wish I had a few of them right now for an afternoon snack!  Can’t wait for your new book!

  2. Sally, these look fabulous!  And the process of assembling them isn’t nearly as challenging as it appeared a first glance.  Love surprisingly easy recipes:)

  3. Hi Sally, is there a way to ensure that the dough is rolled 1/4 of an inch evenly? I know there are some rolling pins in the market with size attachments, but your rolling pin is same as mine and I want to know how you verify the thickness of the rolled dough before cutting. I’m super excited to make these! 🙂

    • Not really– I just sort of eyeball it and carefully/slowly roll it out.

      • Sally, made these last night and followed the recipe to a T. I must say I was a little intimidated at first, but the cookies turned out great (exactly like all the other recipes I have tried of yours). The only thing I want to report is that my dough rolled out to make 24 cookie sandwiches, instead of 32. Gonna send you a picture on Instagram! 🙂 Thank you! 🙂

      • Can’t wait to see!!

  4. Sally,

    I’m so excited for the new cookbook!!! Can we have a section dedicated to browned butter…everything? You changed my world with browned butter chocolate chip cookies and now I look forward to every recipe you post using browned butter!

  5. I am honestly SO excited for this cookbook – it looks like your best one yet!! I just got so excited reading all those chapters/recipes! I am even more excited cause it’s supposed to come out on my birthday!! Also I HAVE to try these cookies even though I’m trying to be healthy lol. I kind of jumped a little when I saw the recipe cause those cookies are my weakness T^T

  6. Oooooo absolutely gorgeous. Naughty but amazing cookies (:

  7. These cookies look awesome. I cant wait to try them. Your so creative. !!

  8. OK. I need to retire right now so I can have time to bake ALL of these. WOW!! 🙂

  9. Yum! Thank you for sharing what will be in your cookbook – you’ve sold me 😉

  10. I really love this site. I recommend your site to friends all the time. Whenever I need a recipe idea I check your site. Thanks for the inspiration!

  11. These cookies look AMAZING!!! Thanks for the sneakpeak! 🙂 I can’t wait for your cookbook!

  12. You said these were for people who had a serious chocolate craving.
    Well, I also have a serious craving for frosted sugar cookes, so this recipe is a “three-fer” for me! Thank you!

  13. Oh my heavens!! After reading your chapter list, I absolutely CANNOT WAIT to get my copy of your new cookbook!!! I foresee lots of cookie baking in my future!!!! 🙂

  14. Hi Sally. Being far from USA,it’s hard for me to order your cookbook. What can you suggest to purchase? Amazon has exorbitant fees N because it’s U.S post, it takes like 2 months to reach with big risk of loss (from.experience). I am.from Mauritius,Indian ocean island.

    • Hi Chamila! See where cookbooks are sold near you– they likely will have my book in any bookstore. 🙂

    • Hi Chamila,
      You could try having a look on “Book Depository” which is where I’ve preordered mine. I live in Australia so Amazon has huge shipping fees for us too. I checked on Book Depository and it does ship to Mauritius (not sure how long it will take). It’s free shipping worldwide 🙂 my partner orders many books from this website and I got both Sally’s previous cookbooks from here too and have had no issues!

  15. These look really delicious!  But, I’m puzzled…wouldn’t you want the cookies to be a little crispy?  Why soft?

    • If there wasn’t a soft ganache int he center, I’d say a crunchier cookie is great– but a soft one is just much more pleasant with the filling. Trust me!

  16. Yes, yes, yes! Love how you use real chocolate! Thanks so much for sharing!

  17. Wow these look amazing! I was wondering if I could substitute heavy cream for milk in the ganache?

  18. Made these today and they are awesome. A great balance of chocolate and cookie! I’m a big fan of your sugar cookies and these just take it to another level! Thanks for another wonderful recipe Sally.

  19. Thank you for sharing this sneak peek recipe!! I made the cookies yesterday and although they did not look as neat as yours, they were very delicious and I had a lot of fun making them. I can’t wait to see the rest of your new cookbook!

  20. Thank you so much for sharing this recipe. So excited to make this week. I really don’t want summer to end but am really looking forward to mid September when I receive your next cookbook. Thank you for all your hard work and for sharing all your fabulous recipes.

    • Hi Marilyn, You are very welcome! I hope you love the cookies and thank you so much for sharing your excitement about the book!

  21. You had me at fudge! These cookies are perfection. 🙂

  22. Hi Sally, I’m currently making these and realized they omit the almond that’s listed in your sugar cookie recipe. I’ll go ahead and make them without this time but would you recommend including it in the future? I bought my ingredients based on the sugar cookie recipe (which was my bad) so now I have almond extract that’s never going to be used lol

    • Hi Shanna! I leave it out of these sugar cookies because I’m not a fan of the flavor with the dark chocolate. But you can use it if you’d prefer!

  23. Sally, I made these today and I felt that the dough was a little too soft and crumbly. Where I live its usually 30 degrees C and around 70% humidity. I added the 2 Tbsp of flour you recommended and let the rolled dough chill in the fridge overnight but it was still very soft. Do you have any tips for the next time? Maybe more flour? I find that when making cookies in general, I can never stick to the flour measurements, or they end up too soft 🙁 

    • The dough should be soft! But is it difficult to roll out? Too sticky? Flour the work surface, rolling pin, and your hands too– this should help!

  24. These look phenomenal! Can’t wait to try it!

  25. Had forgotten all about these! I used to make them all the time – they are wonderful. I need to make them again. I Love your recipes! Sometimes when I print them it does not print with a photo. Is that something new? I like having the picture on the recipe.

    Thanks for all the great recipes! Happy Thanksgiving!

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