Fudge Striped Cookies – Buttery shortbread cookies sandwiched with chocolate ganache and striped with chocolate.
Happy New Year!! I hope the hangover has worn off by now. If you’re like me, you’re struggling on your first day back to work – not from all the alcohol, but from the first early morning since I took off before Christmas. This week is gonna be rough.
I know I’m supposed to starting a healthy month of salads and smoothies. But this week is rough enough as it is. So I’m still going to enjoy my comfort foods for one more week, mmkay?
And, let’s not forget, it’s a new month so that means I need to share a new cookie recipe with you guys. So the healthy recipes will have to wait.
For this month’s cookie recipe, I was inspired by a recipe that Sally from Sally’s Baking Addiction shared a few months ago. They’re shortbread cookies loaded with fudgy ganache. In other words, right up my alley! I knew I had to give them a try.
I made these cookies over the holidays and loved them so much that I had to share them with you. That fudge center really hits the spot!
Without further ado, I present to you Sally’s Fudge Striped Cookies!
The process of making these cookies is very similar to the Raspberry Almond Linzer Cookies that I made last month. If you made those (or anything like it), these cookies are going to be easy for ya.
But if you haven’t made anything like these cookies, let me break it down for you:
- First, you gotta make the shortbread dough and let it chill
- Once it’s chilled, you cut out all the circles. Cut out centers from half of the circles
- Bake the cookies
- Make filling and place onto bottoms of cookies
- Top with top cookies and then drizzle with more melted chocolate
These aren’t the kind of cookies to make in a rush to take to a last-minute girls dinner. Nope. These cookies take time. Plus, if you want them to look pretty, you can’t rush through the process. So I recommend doing them on a rainy Sunday when you feel like spending some time baking up a storm.
Here are a few tips to make sure these cookies come out perfectly the first time:
- Do not skip the chilling step for the dough. It is very important for shortbread dough to be cold because it is mostly butter. If it gets too warm, it will become impossible to work with and spread a lot as they bake.
- In all, you’ll be baking 72 cookies (which make 36 fudge striped sandwiches). Odds are that you’ll need to reuse baking sheets (I only have 3 good-quality sheets so I definitely did). Let the sheets cool before you use again. This will make sure the cookies don’t overcook. I place my baking sheets in the fridge to speed up the cooling process.
- To make ganache, all you do is add hot heavy cream to chocolate and mix together to make a creamy, fudgy sauce. BUT! There’s a key step needed to ensure the ganache isn’t grainy. You must let the hot cream sit with the chocolate for at least 5 minutes before stirring. These five minutes help the cream slowly melt the chocolate so once you stir, it’s super creamy and comes together easily.
And there you have it – January’s incredible cookie recipe. I have one more comfort food recipe coming up for you before we head into “healthier” options to keep your diets in check. Come back on Thursday to check out what’s in store!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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