Whipped Ganache Filled Cookies
These indulgent cookies feature a crisp, buttery shell with a cloud-like center of fluffy whipped chocolate ganache. The contrast between the crunchy cookie and airy, rich filling makes them an irresistible treat for any occasion.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 1 tsp pure vanilla extract
- 2.25 cups all-purpose flour
- 0.25 tsp salt
- 8 oz semi-sweet chocolate chopped (about 1.5 cups)
- 1 cup heavy cream
- 1 tbsp powdered sugar optional, for dusting
Notes
Storage: Store filled cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The unfilled cookies can be stored in an airtight container at room temperature for up to 1 week. Make-Ahead: The cookie dough disks can be wrapped and refrigerated for up to 3 days or frozen for up to 3 months; thaw in the refrigerator before rolling. The ganache can be made and refrigerated up to 2 days ahead; let it soften slightly at room temperature, then rewhip before using. Variations: Use dark or milk chocolate for the ganache. Add 1/2 tsp of espresso powder to the cream when heating for a mocha flavor, or a pinch of cinnamon. For a festive look, roll the cookie edges in sprinkles before baking.