Chocolate Fudge Crinkle Cookie Sandwiches

Fudge Chocolate Crinkle Cookie Sandwiches

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These Fudge Crinkle Cookie Sandwiches are a simple yet satisfying treat for anyone who enjoys chocolate. This recipe is great for those looking for a homemade dessert that combines the comfort of cookies with the richness of chocolate ganache.

Prep Time 45

Cook Time 12

Chilling Time 2

Total Time 2 57

Servings Sandwiches

Calories 276kcal

Author Fay

INGREDIENTS

Crinkle Cookies

1 cup (1 cup) cocoa powder
1 cup (1 cup) white sugar
½ cup (½ cup) brown sugar
½ cup (½ cup) vegetable oil
4 (4) eggs large
2 teaspoon (2 teaspoon) vanilla extract
1 teaspoon (1 teaspoon) instant coffee granules optional
2 cups (2 cups) all-purpose flour plain flour
2 teaspoon (2 teaspoon) baking powder
1 pinch (1 pinch) salt
½ cup (½ cup) powdered sugar

Ganache Filling

300 g (10 4/7 oz) dark chocolate
150 g (⅝ cups) heavy cream

INSTRUCTIONS

Crinkle Cookies

In a large bowl, mix cocoa powder, white sugar, brown sugar and instant coffee granules.
Add vegetable oil and mix well.
Beat in eggs one at a time, then stir in the vanilla. The mixture will be thick and glossy.
In a separate bowl, sift the flour, baking powder, and salt using a mesh strainer then mix well with a hand whisk.
Add dry ingredients to wet ingredients folding gently with a silicone spatula until no flour remains. The dough will be quite sticky.
Cover the dough and chill in the refrigerator for at least 2 hours.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Use a small cookie scoop to measure dough. Roll dough into balls, then roll each ball in icing sugar to coat.
Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the cookies are puffed and crinkled. They should be soft in the centre.
Place baking sheet on a wire rack and let cool completely before filling.

Ganache Filling

Heat the cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Let the ganache cool until it reaches a spreadable consistency. If it's too runny, refrigerate it for a few minutes.

Assemble Cookie Sandwiches

Once cookies and ganache are cool, pipe using a plain piping tip or spread a dollop of ganache on the flat side of a cookie.
Sandwich with another cookie, pressing gently to spread the filling to the edges.
Repeat with remaining cookies and ganache.
For an alternate filling try my delicious Eggnog Buttercream.

NOTES

Depending on how much Ganache you like to use for the filling, you may need to make a second batch.

Fudge Chocolate Crinkle Cookies also pair really well with Eggnog Buttercream.

The chilling of the dough and the cooling of the ganache can occur simultaneously.

The total cook time can vary greatly depending on the oven size and the number of cookies baked per batch.

There's some overlap in times, like preheating the oven while preparing the dough.

NUTRITION