Mini Milk Chocolate Sandwich Cookies
Delight in the bite-sized perfection of Mini Milk Chocolate Sandwich Cookies, a treat that combines soft, buttery cookies with a luscious milk chocolate ganache filling. These dainty, handheld confections are flawlessly tender thanks to the addition of cornstarch in the dough, while the rich ganache crafted from melted milk chocolate chips and warm heavy cream adds a silky, decadent touch. Quick to prepare in just 30 minutes and baked to golden perfection in under 10, these cookies are a sweet crowd-pleaser perfect for parties, gift-giving, or an afternoon indulgence. For the ultimate cookie experience, serve these mini sandwiches slightly chilled to highlight their creamy ganache center.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 75 grams Granulated sugar
- 50 grams Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 large Egg yolk
- 200 grams All-purpose flour
- 15 grams Cornstarch
- 0.5 teaspoon Salt
- 150 grams Milk chocolate chips
- 50 milliliters Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg yolk until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a smooth dough forms.
Scoop out small, evenly sized portions of dough (about 1 teaspoon each) and roll them into balls.
Place the dough balls on the prepared baking sheets, spacing them 2.5 cm (1 inch) apart.
Gently flatten each ball slightly with your fingertips or the back of a spoon to create a disc shape.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies should remain soft. Cool completely on the baking sheets.
To make the milk chocolate ganache, heat the heavy cream in a small saucepan over low-medium heat until it just begins to steam (do not boil).
Pour the hot heavy cream over the milk chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Allow the ganache to cool and thicken slightly at room temperature for 10-15 minutes.
Pair the cooled cookies based on size and spread or pipe a small amount of ganache onto the flat side of one cookie.
Gently press the matching cookie on top to form a sandwich.
Repeat with the remaining cookies and ganache.
Optional: Chill the assembled cookies for 10-15 minutes to set the ganache before serving.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 371.5 g | 135% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 195.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
