Confetti Cookie Sandwiches
Confetti cookie sandwiches filled with dark chocolate ganache. It’s a rich and sweet treat great for all sorts of occasions and celebrations. Yield: makes 10 cookie sandwiches
Servings: 10
Calories: 414kcal
Ingredients
Confetti Cookies:
- 1 ½ cup all-purpose flour (195 g)
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter (113 g) , room temp
- ¾ cup granulated sugar (150 g)
- 2 teaspoon vanilla extract
- 1 large egg
- ¾ cup sprinkles , divided
Dark Chocolate Ganache:
- 5 oz 70% dark chocolate , finely chopped
- ¾ cup heavy cream
Instructions
Confetti Cookies:
- In a large bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Scrape down the sides of the bowl. Add sugar and vanilla and mix on medium speed until combined. Add egg and mix until incorporated.
- Slowly add the flour mixture in three additions, mixing on low speed. When the dough is almost thoroughly combined, add in ¼ cup sprinkles and continue to mix.
- Using a 1 ½- Tbsp cookie scoop, portion out the dough. Place remaining ½ cup sprinkles in a bowl. Coat cookie balls in sprinkles and place on a parchment line tray. Cover sprinkle covered dough with plastic wrap and chill in the fridge for at least 2 hours (up to overnight). Dough must be properly chilled to prevent cookies from spreading too much in the oven.
- Preheat oven to 350° F. Place chilled cookie dough on a parchment line baking sheet. Arrange cookies about 2-inches apart from each other. Bake for 10 minutes until cookies are set along the edges. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Fill cooled cookies with ganache, sandwich, and enjoy!
Dark Chocolate Ganache:
- Place chopped chocolate in a medium bowl. Heat cream until simmering. Pour cream over chocolate and allow to sit undisturbed for 2 minutes. Using a sturdy spatula, stir until ganache is homogenous.
- Leave ganache at room temperature and stir ganache every 20 minutes for 60-90 minutes until ganache has thickened substantially. It should have the consistency of play-doh.
- Place ganache in the bowl of stand mixer fitted with a whisk attachment. Whip on medium speed until ganache is airy and fluffy. Transfer to pipping bag fitted with a small star tip and pip into cooled cookies.
Notes
Note: Filled cookies should last a few days at room temperature in an airtight container.
CONFETTI COOKIES ADAPTED FROM JOY THE BAKER
Nutrition
Calories: 414kcal, Carbohydrates: 48g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 230mg, Potassium: 199mg, Fiber: 2g, Sugar: 30g, Vitamin A: 579IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 3mg