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!
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!
P.S. Do you like Oreo cookies? Try my homemade Oreos next, for another homemade version of a familiar packaged cookie.
Video Tutorial: How to Make Striped Fudge Cookies
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.
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. Just like we do with these caramel hazelnut sandwich cookies and cherry almond linzer cookies, 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, 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 site. There’s a ton.
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.
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?
Hope you love this sneak peek Sally’s Cookie Addiction recipe!
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Striped Fudge Cookie Sandwiches
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 32 cookie sandwiches
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These delicious striped fudge cookie sandwiches are a nod to the Keebler version and are filled with rich chocolate ganache.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) 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
- optional if needed to thin out topping: splash vegetable oil or melted coconut oil
Instructions
- To make the cookies: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla 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. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (180°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.
- 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.
- 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.
- 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. Add a splash of vegetable oil or melted coconut oil if chocolate isn’t thin enough to drizzle. Drizzle over each sandwich. Allow chocolate to set completely, about 30 minutes.
- Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Plain cookies (without filling) and prepared cookie sandwiches freeze well for up to 3 months. Wait for the chocolate drizzle on top to set completely before layering sandwiches between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. 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. To freeze the dough, prepare the dough through step 2, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 3, then chill as directed in step 4– no need to chill for 1-2 hours, 45 minutes should be plenty.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Rolling Pin or this Adjustable Rolling Pin | Round Cookie Cutter Set | Silicone Baking Mat or Parchment Paper | Baking Sheets | Cooling Rack
- Room Temperature: Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
- Recipe from Sally’s Cookie Addiction cookbook.
I love your sugar cookies and have made them several times for special parties and they are always a hit! I have some holiday jam and I wanted to know if I could use this recipe and use jam or jelly instead of the chocolate. If so, do I need to put the cookies back in the oven to cook the jelly, or can I do it all after the cookies are completely done?
You can certainly use jam between the cookies like we do with Linzer cookies.
Everyone lovedem’! I didn’t want all fudge so I decided to fill some with rasberry jam and a few others with your salted caramel recipe. Yum! My only difficulty with this recipe was the ganache. It didn’t want to melt. I decided to placed it over a pot of boiling water and it finally completely melted.
Oh my goodness. First of all, I almost never bake things from scratch and I’ve been wanting to attempt a sugar cookie recipe for years. And let me tell you THIS IS IT! It’s soooo detailed/easy to follow, thank you for that! And I totally let my creative juices flow, I used the sugar cookie recipe but used diff shapes for the cut of the cookie/diff fillings and they were a huge hit! Thank you so much.
Hi sally
The cookie came out very well except the drizzle
I’m wondering if that was because i used dark chocolate (70%); — the only thing i had except for bittersweet chocolate chips
It never came our thin enough to pour even with using a spoon
We felt it was probably the chocolate ;
I chose to try butter while my husband voted milk which in the end both did not work
Any ideas for the future?
Do you think it was the chocolate percentage ?
Thank you and happy new year
Hi Meg, it wouldn’t have been the chocolate percentage. Melted coconut oil or vegetable oil are best to help thin out chocolate. Was it a chocolate bar, or 70% chocolate in the form of chocolate chips? Did the ganache turn out alright?
Hi,I love your site ! I want to make this type of cookie (with the ganache) as a thumbprint style. Can I use the same dough ? Will it hold the thumbprint ? I would make it thicker.
Or should I use something like a shortbread dough ?
Please recommend one your recipes if not the dough above.
Hi Richard, we would recommend using this thumbprint cookie dough with chocolate ganache instead of the raspberry filling.
I am new to this baking stuff but I have found that even as a beginner your recipes are fail proof.
You got me with this one. Strange question. How do you get the melted chocolate into the squirt bottle? When I tried it the chocolate was everywhere. Please help this beginner.
Hi Debbie, we’re so glad you’ve been enjoying the site! Pouring can be tricky, but just go very slow and steady. If you have a bowl with a pour spout, that would be helpful, too.
Can you use Nutella or jam for the filling?
Love your recipes, almost everything I bake…are your recipes ❤️
Absolutely! Thanks so much for making and trusting our recipes, Michele.
Hi. I’ve got a question about the ganache. I was hoping to make your butter cookies with orange & chocolate ganache, along with these striped fudge. The orange uses 1/2 cup of heavy cream for the ganache while this one uses so much less. Is there a reason? I was hoping to double one of the ganache recipes. Does one need to be more stable?
Hi Sandra, somehow I missed this question last month. The reason this recipe uses less heavy cream to chocolate is to produce a thicker fudge center, reminiscent of the store-bought version. You could absolutely use this ganache or the ganache from the chocolate orange butter cookies in either cookie recipe. It’s all a matter of how thick you want the center filling.
hello sally ! i have been craving cookies like these for a while and i was very happy to find this recipe but i was wondering if i could use your chocolate sugar cookie recipe for the cookies ? i feel like it could be good and i really want a strong chocolate flavour, thank you !
Hi Corie, absolutely! That would be a delicious double chocolate striped cookie. Let us know how they go!
Hi Sally, I’m so glad I finally tried this recipe, 3 years after setting eyes on it in your cookbook. I had your sugar cookie in my freezer leftover from another recipe and your ganache leftover in my fridge so those shortcuts made this even easier. Thanks for your helpful notes it wasn’t as daunting or complex as I initially thought. These are so scrumptious!
hi is this ganache 1:1 ration of cream and chocolate
Yes! If you are interested, here is a whole post just on ganache.
I’m going to be making these for a second time. They were so good and my family asked for more! I agree that they were even better the second day. The chocolate became much thicker and the cookies were a bit softer. I always freeze my sugar cutouts before I put them in the oven to help with any spreading. They turned out just like the picture!
hey sally going to make these tomorrow but I only have good quality milk chocolate do you think that would work?
Hi, Kate! Is it a milk chocolate baking bar? If so, that will work just fine. If they are chocolate chips, I highly recommend getting the baking bars if at all possible. Chocolate chips won’t melt to ganache consistency – although if they are higher quality, you can likely make those work. Hope this helps!
Hi Sally! I want to make these for Christmas and was wondering if there was a way to make the ganache with nutella instead of chocolate? Thanks so much!
Hi Vanessa! You can try the Nutella ganache filling from my Nutella Tart recipe. I recommend halving it so you don’t have a lot leftover. (It’s delicious!)
Hi Sally, I made these biscuits today, followed the recipe to a tee (weighed all the ingredients etc), but even after over two hours in the fridge, the dough still spread. I keep having this issue with ‘no spread vanilla cookies’ no matter what recipe I follow. I’m in Ireland, and I don’t know if it’s our butter, but the only recipe that seemed to not spread was one I tried with the addition of cornflour. But they didn’t taste as nice. I’m at the end of my tether, no recipe seems to work for me! I can tell from the photo of these cookies that they are meant to hold their shape, but mine just went flat ….
Hi Fiona, How frustrating! It could certainly be the butter if this is happening with all of your cookie recipes. I believe Irish butter has a higher percent of fat (which makes it creamier and softer) than typical American butter. What are you baking the cookies on? A silicone mat will help “grip” the cookie dough if you aren’t already using one. Other tips are to make sure your butter is room temperature, but not too warm (https://sallysbakingaddiction.com/room-temperature-butter/), that you aren’t over-creaming the butter and sugar together, and that the cut out dough is super cold going in the oven. I hope these help!
Hi Sally,
Is there any kind of non dairy alternative that can be used for the heavy cream in this recipe? Thanks!
You can try to use a can of full fat coconut milk (not the refrigerated kind), but I’m unsure if it will set properly. Let me know if you try it!
I made these cookies for Christmas and they were so delicious! Soft, buttery and chocolatey. Yum! The chocolate stripes made the cookies look very striking too. Great for impressing guests haha.
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!
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.
Wow these look amazing! I was wondering if I could substitute heavy cream for milk in the ganache?
Heavy cream is a must in ganache! Hope you enjoy them.
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!
HAHA perfect!!!
Hi Sally, I love all your recipes and am excited to try this one. Just wondering if you think I could add some ground nuts to the cookie dough. I just love nuts and chocolate together. I was thinking toasted then ground almonds. If so, how much could I get away with and would I replace some of the flour?
Thanks!!
Hi Hanna, that would probably be just fine OR you could try these hazelnut linzer cookies and replace the hazelnuts with any other nuts, and use the chocolate filling from this recipe.
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! 🙂
You can use two sticks the are 1/4 inch thick and roll the dough between the sticks with the rolling pin on the sticks. I think paint sticks at home depot should be about the right height.