Mini Chocolate Chip Sandwich Cookies

Mini Chocolate Chip Sandwich Cookies feature two perfectly bite-sized, slightly crunchy, slightly chewy cookies sandwiching rich chocolate ganache.

Yield: 20 sandwich cookies

Prep Time: 15 minutes

Cook: 10 minutes

Mini Chocolate Chip Sandwich Cookies feature two perfectly bite-sized, slightly crunchy, slightly chewy cookies sandwiching rich chocolate ganache.

Tessa's Recipe Rundown...

Taste: Like chocolate chip cookies with an extra punch of chocolate flavor.
Texture: The cookies are a little crunchy and a little chewy, with that luscious layer of rich and fudgy chocolate ganache in the middle.
Ease: Nothing difficult here, it just takes a little extra time to make the ganache and assemble the sandwiches.
Pros: Adorable twist on chocolate chip cookies.
Cons: None!
Would I make this again? Yes.

Mini Chocolate Chip Sandwich Cookies Recipe

Okay, how adorable are these mini chocolate chip sandwich cookies? They actually remind me of the Famous Amos cookies you get from a vending machine, but like 1,000 times better and with chocolate ganache in the middle. You can’t beat that. They’re the perfect balance of crunch and chew with mini chocolate chips throughout. Plus there’s a layer of rich, fudgy, and ultra chocolaty ganache in the middle so… yeah. Heaven!

I hope you’ll love this recipe as much as I do! I want to talk to you for a second about Handle the Heat. I’m on an endless quest to make the best possible content for my readers because you are the entire reason I blog in the first place! With that said, I have a favor to ask of you.

Will you let me know in the comments below or email me at tessa(at)handletheheat.com and let me know what you are currently struggling with in the kitchen?

I’d also love to hear what kind of recipes you’d like to see from me, and if you’ve got any special requests please send them along! I’ll read each and every one and try my hardest to reply. Your feedback will directly impact the content you see here, kind of like Total Request Live, but with recipes and food!


Mini Chocolate Chip Sandwich Cookies

Miniature Chocolate Chip Cookie Sandwiches with Chocolate Ganache

How to make
Mini Chocolate Chip Sandwich Cookies

Yield: 20 sandwich cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time 10 minutes
Total Time: 35 minutes
Mini Chocolate Chip Sandwich Cookies feature two perfectly bite-sized, slightly crunchy, slightly chewy cookies sandwiching rich chocolate ganache.

Ingredients

For the cookies:

  • 3/4 cup (3.4 ounces or 96 grams) all-purpose flour
  • 2/3 cup (2.7 ounces or 77 grams) bread flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 large egg, at room temperature
  • 1 cup miniature semi sweet chocolate chips

For the ganache:

  • 1/4 cup heavy cream
  • 1 tablespoon corn syrup
  • 4 ounces semisweet chocolate, chopped

Directions

For the cookies:

  1. Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.
  4. Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

For the ganache:

  1. In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.
  2. Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Yousra — July 4, 2014 at 5:31 am

    Hey Tessa! I’ve never commented before, but I’ve been reading your blog for forever now, since 2010! I appreciate all the hard work you put into developing your recipes; it really shows! Anyways, to answer your question, I remember you did a couple posts a while back about buying/sharpening your knife but I think it would be super awesome to make a video on basic knife skills as well, like how to properly chop, pare, slice, etc. I can never tell if my technique is right!

    • #
      Tessa — July 4, 2014 at 8:58 am

      Wow! Thanks for being such a long-time reader. That’s a great idea, I’ll add that to the list of ideas for future videos 🙂

  2. #
    Angeline — July 4, 2014 at 10:19 am

    I would love to see some recipes that are easy clean ups. Haha I’m not really too fond of doing dishes,so maybe a recipie for a whole meal using one pan .

  3. #
    Greg — July 4, 2014 at 3:51 pm

    Great blog site. Have made several recipes and they have worked well. Currently, my biggest struggle in the kitchen is a technique issue. I tend to over-mix or over-beat my recipes, like biscuits, cake batters, even whipped cream. Any tips on how to know at what point something reaches the “just combined” stage? Thanks.

  4. #
    Kari — July 7, 2014 at 6:58 am

    Hi Tessa!

    I struggle with quick breads, like banana, zucchini, and the rest. It’s hard for me to get it to cook all the way through and still be moist. Any suggestions?

    Thank you for the opportunity for input! I love your blog!

  5. #
    Sara — July 7, 2014 at 10:21 am

    Your blog is fantastic and the recipes always look so delicious but the thing I struggle with most is my dairy allergy. I would love to try everything on here but so many of them are not doable or not worth eating without the dairy… Some more dairy free alternatives, like suggestions for other fillings for example, would be fantastic!

    • #
      Tessa — July 8, 2014 at 11:15 am

      This is a request I’ve been hearing a lot lately. I’m going to keep it in mind as I create future recipes and posts!

  6. #
    cristina s. aguirre — July 7, 2014 at 6:19 pm

    Hi Tessa! could i use all purpose cream instead of heavy cream for this recipe?

    • #
      Tessa — July 8, 2014 at 11:13 am

      I’ve never actually used cream labeled “all-purpose” but it should work just fine.

  7. #
    Amanda - A Cookie Named Desire — July 8, 2014 at 9:59 am

    I love these mini chocolate chip cookies! Mini everything is always better. And chocolate ganache in the middle. Yes, please! I think my biggest trouble in the kitchen would be finding healthy alternatives to the ungodly amounts of butter and sugar I tend to use. I have a few tricks up my sleeve, but would love to learn more!

  8. #
    Pixie — August 13, 2014 at 1:56 pm

    Sooooo gooooood! Big hit!

  9. #
    Tanvi — February 5, 2016 at 10:38 am

    Hello! These cookies look absolutely delicious! I have two questions: could I use whole-wheat bread flour, and is there a substitute I can use for corn syrup?
    Besides, I absolutely love your blog and it is my go-to every time I want to bake! Thank you for the great posts!

    • #
      Tessa — February 6, 2016 at 8:16 pm

      You can use whole wheat flour, though the taste and texture will be a little different but I think it will be just fine for this recipe. And as for the corn syrup, you could just omit it. It just helps make the ganache a bit softer and shinier. Thanks so much, Tanvi!

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