Striped Fudge Cookie Sandwiches Recipe

Striped Fudge Cookie Sandwiches Recipe

How To Make Striped Fudge Cookie Sandwiches

Striped fudge cookie sandwiches made from two buttery cookies with dark chocolate ganache in the center. Finished off with a drizzle of dark chocolate.

Preparation: 1 hour
Cooking: 10 minutes
Additional Time: 1 hour 35 minutes
Total: 2 hours 45 minutes



  • cupsall purpose flour,spoon & leveled, plus more for work surface
  • ½tspbaking powder
  • ¼tspsalt
  • ¾cupunsalted butter,softened to room temperature
  • ¾cupgranulated sugar
  • 1large egg,at room temperature
  • 2tsppure vanilla extract

For the Chocolate Ganache plus Topping:

  • 6ozsemi sweet chocolate,coarsely chopped and divided
  • 3tbspheavy cream



  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth for about 1 minute.

  3. Add the granulated sugar and beat on medium-high speed until creamed for about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined for about 1 minute.

  4. 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.

  5. If the dough seems too soft, add 1 Tablespoon flour to make the better consistency for rolling.

  6. Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about ¼-inch thickness.

  7. Stack the 2 slabs of dough, with a piece of parchment paper between them, on a baking sheet and refrigerate for at least 1 to 2 hours.

  8. If chilling for more than 2 hours, cover the top slab of dough with a single piece of parchment paper.

  9. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

  10. 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.

  11. Repeat with the second slab of dough. Using a 1-inch round cookie cutter, cut a hole into the center of 32 of them.

  12. Place the whole circles and the donut cookies on separate baking sheets, placing all cookies 2 inches apart from one another.

  13. Bake the whole circles for about 10 minutes or until lightly browned around the edges, and the donut cookies for about 9 minutes.

  14. 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.


  1. 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.

  2. 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.

  3. Once the ganache is ready, spread about ½ teaspoon on each whole circle. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.


  1. 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.

  2. Drizzle over each sandwich. Allow chocolate to set completely for about 30 minutes.

  3. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.


  • Calories: 121.67kcal
  • Fat: 6.67g
  • Saturated Fat: 4.06g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 1.86g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 14.89g
  • Fiber: 0.55g
  • Sugar: 7.68g
  • Protein: 1.40g
  • Cholesterol: 19.18mg
  • Sodium: 28.01mg
  • Calcium: 11.47mg
  • Potassium: 33.78mg
  • Iron: 0.61mg
  • Vitamin A: 44.67µg
  • Vitamin C: 0.01mg
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