Cocoa Wafer Sandwich Cookies with Mint Chocolate Ganache
Everyone who has tried these chocolatey Cocoa Wafer Sandwich Cookies with Mint Chocolate Ganache is obsessed. Crispy chocolate wafer cookies are held together with a decadent mint chocolate ganache to make the ultimate chocolate and mint cookie combination. These homemade sandwich cookies are a perfect holiday cookie and are a delicious mash-up of two beloved cookies.
Servings 27 sandwich cookies
Calories 137kcal
Ingredients
Chocolate Wafer Cookies
- 1 ½ cups all-purpose flour 180g
- ½ cup unsweetened cocoa powder 45g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking powder 2g
- ½ cup unsalted butter softened (1 stick / 113g)
- 1 ¼ cups granulated sugar 250g
- 1 teaspoon espresso powder 2g
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract 4g
Mint Chocolate Ganache
- 1 cup bittersweet chocolate chips 180g
- 1 teaspoon pure peppermint extract 5g
- ¼ cup half-and-half 62g
Instructions
- Line two sheet pans with parchment paper or nonstick baking mats. Set aside.
- Measure the flour, cocoa powder, salt and baking powder into a large bowl. Whisk together until combined, then set aside.
- Cream together the butter, sugar and espresso powder using a hand mixer or a stand mixer in another bowl, about 2-3 minutes.
- Add the egg and vanilla to the mixture, beating until fluffy, about 1-2 minutes.
- Pour the flour mixture into the butter mixture, mixing until just combined.
- Transfer the cookie dough onto a long sheet of wax paper sprinkled with cocoa powder. Sprinkle the top of the cookie dough with additional cocoa powder to prevent sticking. Press another sheet of wax paper on top of it. Roll the cookie dough out until ¼" thick.
- Refrigerate the rolled-out cookie dough for 30-45 minutes. This will help firm up the dough and make it to where you can cut out the cookies and transfer them without them ripping or falling apart.
- Preheat the oven to 350°F.
- Once completely chilled, cut the cookies into rounds with a cookie cutter of your choosing. Gently transfer them to the prepared baking sheets. The cookie dough should not spread much, so they can have about 1" between them without issue.
- Bake for 8-9 minutes, or until firm, in the preheated oven.
- Let the cookies cool on the sheet pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, make the ganache.
- Warm the chocolate chips and half-and-half in a microwave-safe bowl in 30-second increments until the chocolate is soft. Give it a stir, then add the mint extract and stir until completely combined. It will be thick and luscious.
- Once the cookies have cooled, set them out in two rows. For one half, I flip them over and use this as the bottom cookie for the sandwich. I leave the other half as is. Be sure that you have an even number of cookies for this step.
- Use a knife or offset spatula to spread the ganache on top of the bottom cookies. Place another cookie on top of the ganache to make the sandwich. Repeat until all the sandwiches have been made.
- Enjoy!
Notes
Makes around 27 sandwich cookies (or 54 chocolate wafer cookies), depending on the size of your cookie cutters and the thickness of the dough. I used a 2.25" round cookie cutter and rolled my dough to about .25" thickness.
Store in the refrigerator with the other sandwich cookies in an airtight container for up to a week.
Nutrition
Serving: 1 sandwich cookie | Calories: 137kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
