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Confetti Cookie Sandwiches

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
Prep Time: 1 hr 15 mins
Cook Time: 15 mins
Chill Time: 2 hrs
Total Time: 3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, sprinkle coookies, confetti cookie, cookie sandwich, chocolate ganache
Servings: 10
Author: Maryanne Cabrera


Confetti Cookies:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter , room temp
  • ¾ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup + ½ cup sprinkles

Dark Chocolate Ganache:

  • 5 oz 70% dark chocolate , finely chopped
  • ¾ cup heavy cream


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.


Note: Filled cookies should last a few days at room temperature in an airtight container.