Ganache Filled Sugar Cookies

When I was in school one of my favorite projects was to take a commerical product and follow the ingredient list to try to recreate the product. The professor warned the class not to pick Nilla wafers even though they same easy because the project is a lot harder than that. People picked all kinds of different baked good products and attempted to recreate them, because ingredient lists always list the ingredients by the most in the product to the least in the product. I picked a cookie from a local grocery store that I was (still am) in love with. 

The class was 12 weeks long and we worked on our project one day a week in labs in the class for the entire class. I couldn't quite get the cookie to taste right, it was always to salty so matter what I did. I don't actually remember anyone getting their product exactly. I have lots of respect for the people who create copycat recipes and they taste exactly like the original product. It's a lot harder than it looks. 

At home, I look at what I have and decide what to do with it (as I know a lot of people do). This week I had some leftover heavy cream, and although fresh whipped cream is always a favorite, I wanted to do something else. So naturally I made cookies...and filled them with ganache (which of course uses heavy cream). I didn't use all of it, but that just means I can still make fresh whipped cream! :)

I must say, I really really like this sugar cookie recipe. The ingredient list may appear a little lengthy but most people may have everything. I used whole wheat flour, plain non-fat yogurt, and unsweetened applesauce in these cookies among the regular ingredients. I feel like it makes them at least a little healthier despite the sugar and all-purpose flour and such. These cookies are soft in the middle with a little crunch on the edges. They don't taste to sweet (to me at least, but I used to eat sugar cubes for fun) so the ganache in the middle complements them well. That's also why I used bittersweet chocolate for the ganache, to make sure they weren't tiny little sugar balls necessarily. 

I almost put some caramel in the sandwiched cookies with the chocolate but decided against it. It may be fun to put something else in though, maybe some raspberry jam? Or if they are being served immediately, maybe some crushed fresh raspberries mixed into the ganache. These cookies are a great base for lots of creations and add-ons or flavors. Let me know if you try them out and as always if you have any questions, please ask :). Happy Baking!

Ganache Filled Sugar Cookies
Makes about 18 sandwich cookies

Ingredients:
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¼ cup yogurt (I used Greek plain)
- ¼ cup applesauce (I used unsweetened)
- 6 tablespoons butter, melted (I used salted, which is why there is no salt in the recipe)
- 1 whole egg
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder

- 6 ounces bittersweet chocolate, chopped
- ⅓ cup heavy whipping cream

Directions:
1. Preheat oven to 350F. In the bowl of a mixer blend together the sugars, yogurt, applesauce, and butter for about 1 minute on medium speed (start on low for a few seconds) until the mixture is blended evenly. Add the egg and vanilla, mix until completely blended, 20-30 seconds.
2. Add the flours, baking soda, and baking powder. Mix on low speed 30 seconds to 1 minute or until mixture just comes together into a dough (dough will be soft). Scoop out dough in about 1 ½ tablespoon portions onto a cookie sheet. Leave about 2” in between the cookies. Bake for 12-14 minutes or until lightly browned around the edges and set in the middle.
3. While the cookies are baking place the chopped chocolate in a bowl. Heat the heavy cream in the microwave (or on the stovetop) for about 50 seconds or until it just starts to bubble. Watch it carefully because it will rise very quickly and that’s not what we are looking for because that means more cleanup. Pour the heated heavy cream over the chopped chocolate and stir a little with a whisk, let sit for about 30 seconds, then stir until the mixture is completely blended together and smooth. Let the ganache sit for about 5-10 minutes before using it and it will firm up slightly.
4. Once the cookies are out of the oven and cooled completely, spread about 1 ½ teaspoons (or the desired amount) onto the bottom of one cookie and top with another cookie. Repeat until all of the cookies are sandwiched.

Printable recipe

This is an original recipe

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