My family has a soft spot for Oreos, especially Double Stuf. Even with all the homemade treats I bake, they still gravitate toward that familiar chocolate-and-cream combo. When I discovered a recipe for chocolate sandwich cookies filled with a white chocolate ganache, I knew it would be a hit. I brought these to a holiday cookie exchange and hoped there would be a few left at home for taste-testing.
Chocolate Sandwich Cookies (adapted from Gourmet)
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder (I used Droste)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
For the white chocolate ganache:
- 1/2 cup heavy cream
- 1 1/2 tablespoons light corn syrup
- 3/4 pound white chocolate, melted
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons vanilla extract
Method
Start by whisking together the flour, cocoa, baking powder and salt in a bowl. In a separate large bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy. Add the egg yolk and vanilla, mixing until combined. Gradually add the dry ingredients on low speed until just incorporated. Divide the dough into two portions, wrap each in plastic wrap and chill in the refrigerator for 2–3 hours, until firm.
While the dough chills, prepare the ganache. Heat the heavy cream and corn syrup in a small saucepan until just simmering, then remove from heat and stir in the melted white chocolate until smooth. Add the butter and vanilla, stirring until fully combined. Cover the ganache with plastic wrap and chill, stirring occasionally, until it thickens to a spreadable consistency, about 30 minutes.
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Working with one portion of dough at a time, roll it between two sheets of parchment to about 1/8-inch thickness. Freeze the flattened dough for 10 minutes to firm it up. Use a 1 3/4-inch fluted cutter to cut rounds and place them about 1/2 inch apart on the prepared baking sheets. Bake for roughly 10 minutes, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Re-roll scraps as needed, chilling the dough if it becomes too soft.
To assemble, beat the chilled ganache with an electric mixer until light and fluffy. Transfer the ganache to a piping bag or a sealed plastic bag with the corner snipped off. Pipe a dollop onto the flat side of one cookie and sandwich with a second cookie. Place the finished sandwiches in the refrigerator to set the filling. Store cookies in an airtight container and serve at room temperature for the best texture.
These chocolate sandwich cookies offer a decadent, crisp chocolate shell with a creamy white chocolate center—an elegant twist on a beloved classic that’s perfect for holiday gatherings or any time you want a special homemade treat.