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.
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!
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.)
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!
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.
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.
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?
Hope you love this sneak peek Sally’s Cookie Addiction recipe!
Here are some items I used to make today’s recipe.
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 from Sally's Cookie Addiction cookbook
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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!
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