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

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

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

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, 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. If you want extra help with the chocolate ganache, see my chocolate ganache page. (But I promise it’s really easy!)

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.

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

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

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


Striped Fudge Cookie Sandwiches

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 32 cookie sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These delicious striped fudge cookie sandwiches are a nod to the Keebler version and are filled with rich chocolate ganache.


  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), 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


  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.


  1. Make Ahead Instructions: 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.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing BowlsWooden Rolling Pin | Round Cookie Cutter Set | Silpat Baking Mat | Cookie SheetCooling Rack
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  4. Recipe from Sally’s Cookie Addiction cookbook.

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!


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


  1. These cookies look so gorgeous. I can’t wait for your new book! The Midnight Brownie Cookies and Toasted S’more Cookie Cups from the table of contents sound great.

  2. Yay!! You created a cookie that I think everyone loved as a kid. Especially at my house. I am super excited for Sally’s Cookie Addiction. I haven’t pre-ordered, but seeing that table of contents, hello strawberries and cream cookie cups!! Plus knowing those lemon cookies are one of the bonus recipes, I definitely have to get over to Amazon and pre-order. Thanks for re-creating a cookie that brings me back. Now can you recreate toaster strudels and I can really go back to being a kid? 🙂

      1. AHH! I completely forgot about that. Now I am thinking I want to switch the cherries to blueberries. I just got a Boston cream pie version at the store and I don’t know how I will be able to recreate it. Thanks for the reminder!

  3. Pumpkin spice sugar cookies?? Guess we know what I’ll be baking for the entire fall season. Cannot wait!! Also excited to make Jude and Franklin’s favorite dog biscuits for my own doggo!

  4. A whole chapter on sprinkles and another on chocolate, YES!  And these cookies are adorable!  The Keebler cookies were my favorite growing up when we bought something store bought.  I loved the ones that were sandwiched with chocolate frosting and were shaped like an elf I think, these kinda remind me of those too.

  5. Coffee. Toffee. Shortbread. Sally, I can’t even! There is such a wonderful variety and some truly unique combinations, there will be no shortage of new cookies to bake! The initial chapter on baking essentials and tips will be a valuable reference too as your baking basics is one of my favorite sections on the blog! I love the tips, tricks and the science behind baking. Countdown for cookbook (and baby!!) is ON!

    1. Thank you so much for your comment and excitement! I took awhile to really condense down cookie baking essentials, tips, tricks, and advice. I’m so happy with how the intro turned out! Excited for readers to read it!

  6. These look amazing!!! I’m going to make these tomorrow! I was wondering if you could use milk chocolate instead of semi sweet? My family aren’t big fans of semi sweet chocolate they only like milk chocolate. Thank you so much!!! 

    1. Any chocolate you love best works! Same amount whether you’re using white chocolate, milk, semi-sweet, bittersweet, etc.

  7. Wow these cookies look so cool and delicious! I’m a korean girl who checks out newly updated posts of your site almost everyday haha. Almost every single recipe look so wonderful and i’ve tried some of them and they were really good! Think is just good to know you have a fan almost the opposite side of your country! Haha

  8. Those chapter titles are adorable, Sally!!! And that chocolate chapter! Also, the sprinkle chapter I’m sure will be a whole bunch of fun <3 Considering your love of sprinkles, I'm a little surprised you didn't share one of those 😉 but I'm all for the recipe you shared 😀

  9. I have a question about your blog – when I click to print a recipe now, at the very top, are pictures of items needed for the recipe and links. I don’t really want those when I’m printing out the recipe (I’m ok with a small picture of the baked item). I don’t see an option to remove them. Is this new? I’ve taken to copy and pasting the recipe into a word doc just to print out. 🙁

    1. Let me look into that! We are currently re-working the recipe format so that will definitely fix the issue. Thanks for letting me know!

  10. TheSe look amazing Sally!!
    I definitely want to try them and also add them in my Christmas cookie box this year:)
    Btw, are you going to have a Christmas cookie palooza this year??

  11. I already started making these cookies and noticed you didn’t include the weight measurement for the flour (which you always do)! Can’t wait to try these! 

  12. Sally – these cookies look perfect and the book sounds awesome! I am loving the teaser from the table of contents!! Sounds so good and so many things I’d want to bake.

  13. OMG! I am so excited for your book to arrive, Sally. I love that you included a dog biscuit recipe too – I will be making them for my fur-baby for sure. The Pecan Turtle Cookie bars are second on my to-bake list! Fun times ahead 🙂

  14. SWOON!!!! I can’t wait to make these tonight! Also cannot wait for your new book, I preordered back in April 🙂 🙂 🙂 🙂

  15. Oh my goodness, the contents! I want to make everything!

    I have your other two cookbooks already, but I think I’m most excited about this one because cookies (especially yours) are my weakness! 🙂

  16. Can’t wait to try these. I have a daughter and grandson with gluten intolerance so thought I would try these with King Arthur Measure for Measure gf flour. Do you see any problems? I will let you know what happens!

  17. I can’t wait for your cookbook, Sally. Cookies are DEFINITELY the most-made type of recipe on here, and I love that these cookies are a classic cookie with a fun modern twist!

  18. Omg cannot wait to try the Chai Spice Shortbread and the Chocolate Peppermint Biscotti!! Actually they all look amazing, so glad I alread preordered!!

  19. If you haven’t preordered I highly recommend it because the bonus recipes are AMAZING!!! So, so delicious! Thank you, Sally!!!

  20. Can I just tell you that these Keebler cookies are a household favorite….I need to get these cookie cutters….I only have 1 size so thank you for the reference! I love that you do that in your blogs…so helpful! And THANK you for the ‘sneak-peak’ into your TOC! Wow…looks like this book is going to be jammed packed of so much deliciousness and DOG biscuits! SUPER! I was just telling my Golden Retriever, Cheyenne (as I baked your Giant Oatmeal Raisin cookies the other night) that I must bake for her soon too! STARE….lol. Thanks again, Sally for all you do to add extra goodness into our days! For your sake you better have a girl to carry on all your sprinkles of fun!

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About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally