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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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
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Mix in the vanilla extract and egg yolk until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a smooth dough forms.
Step 6
Scoop out small, evenly sized portions of dough (about 1 teaspoon each) and roll them into balls.
Step 7
Place the dough balls on the prepared baking sheets, spacing them 2.5 cm (1 inch) apart.
Step 8
Gently flatten each ball slightly with your fingertips or the back of a spoon to create a disc shape.
Step 9
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.
Step 10
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).
Step 11
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.
Step 12
Allow the ganache to cool and thicken slightly at room temperature for 10-15 minutes.
Step 13
Pair the cooled cookies based on size and spread or pipe a small amount of ganache onto the flat side of one cookie.
Step 14
Gently press the matching cookie on top to form a sandwich.
Step 15
Repeat with the remaining cookies and ganache.
Step 16
Optional: Chill the assembled cookies for 10-15 minutes to set the ganache before serving.
Step 17
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
| Serving size | (679.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3032.4 |
| Total Fat 161.7g | 0% |
| Saturated Fat 94.4g | 0% |
| Cholesterol 509.1mg | 0% |
| Sodium 1339.9mg | 0% |
| Total Carbohydrate 371.5g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 195.0g | |
| Protein 34.3g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 316.1mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 733.5mg | 0% |
Source of Calories