Why You’ll Love This Recipe
Triple Chocolate Crinkle Sandwich Cookies are everything you want in a cookie—rich, gooey, and full of chocolate. The combination of the fudgy, brownie-like texture with the crinkly exterior creates a delightful bite. The soft milk chocolate ganache center takes these cookies over the top, offering a smooth contrast to the crackly surface. Whether you’re serving them for a special occasion, as a dessert for family and friends, or simply indulging in a chocolate craving, these cookies will leave everyone asking for more!
Ingredients
For the Crinkle Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder (such as Hershey’s Special Dark or Dutch-processed)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 oz semisweet chocolate, melted and cooled
- 1/2 cup powdered sugar (for rolling)
For the Chocolate Filling
- 1/2 cup heavy cream
- 6 oz milk chocolate, chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until smooth and glossy. Beat in the eggs one at a time, then mix in the vanilla extract and cooled melted semisweet chocolate.
- Gradually stir the dry ingredients into the wet mixture, mixing just until no dry streaks remain. The dough will be sticky. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to scoop.
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Shape Cookies:
- Scoop chilled dough into 1-tablespoon portions, roll each into a ball, coat thoroughly in powdered sugar, and place 2 inches apart on the prepared baking sheets.
Bake:
- Bake for 10–12 minutes, or until the cookies are cracked on top and just set around the edges. The centers should remain slightly soft. Cool completely on a wire rack.
Make the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped milk chocolate and butter in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy. Stir in the vanilla extract. Let the ganache cool until thick enough to pipe or spread.
Assemble the Sandwiches:
- Pair the cookies by similar size. Pipe or spoon about 1 tablespoon of ganache onto the flat side of one cookie, then top with a second cookie, pressing gently to spread the filling to the edges.
Set Before Serving:
- Let the assembled sandwich cookies sit at room temperature for 15–20 minutes, or refrigerate briefly to firm up the ganache and create clean edges.
Servings and Timing
- Servings: 12 sandwich cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Additional Time: 30 minutes (chilling the dough and setting the ganache)
- Total Time: 1 hour 5 minutes
Variations
- Use Dark Chocolate: Swap the milk chocolate ganache for dark chocolate to create a more intense flavor profile.
- Flavored Ganache: Add a teaspoon of flavored extract, such as mint or orange, to the ganache for a creative twist.
- Add Nuts: Stir chopped nuts, like pecans or hazelnuts, into the cookie dough for a crunchy texture.
- Mini Sandwiches: Make smaller cookies for bite-sized treats that are perfect for sharing.
Storage/Reheating
- Storage: Store these sandwich cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing: You can freeze the cookies individually in a single layer on a baking sheet and then transfer them to a zip-top bag for long-term storage (up to 2-3 months).
- Reheating: For a fresh-from-the-oven taste, briefly warm the cookies in the microwave for about 10 seconds.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days before baking.
What if I don’t have semisweet chocolate?
If semisweet chocolate is unavailable, you can substitute it with bittersweet or milk chocolate. The flavor will slightly change depending on the chocolate used.
Can I use a hand mixer instead of mixing by hand?
Yes, a hand mixer will work perfectly for mixing the wet ingredients and incorporating the dry ingredients into the dough.
How do I know when the cookies are done?
The cookies should have cracks on top and be set around the edges. They should still feel soft in the center. They’ll firm up as they cool.
Can I substitute the powdered sugar with regular sugar?
Powdered sugar is essential for the signature crackly texture of these cookies. Regular sugar won’t have the same effect.
How do I prevent the cookies from spreading too much?
Chill the dough for at least 2 hours before baking. The cooler the dough, the less the cookies will spread while baking.
How can I prevent the ganache from being too runny?
Allow the ganache to cool for about 30 minutes before spreading it on the cookies. It should be thick enough to pipe or spread without running.
Can I use a store-bought chocolate filling?
While homemade ganache is ideal for its rich, smooth texture, you can use store-bought chocolate frosting as a shortcut in a pinch.
What can I serve these cookies with?
These cookies are fantastic on their own, but you could serve them with a glass of milk or even a scoop of vanilla ice cream for an indulgent treat.
How should I store leftover ganache?
Store leftover ganache in an airtight container in the refrigerator for up to a week. Reheat gently in the microwave or on the stove before using.
Conclusion
Triple Chocolate Crinkle Sandwich Cookies are a must-try for anyone who loves chocolate. With their fudgy texture, crackly top, and creamy ganache filling, these cookies offer the perfect balance of sweetness and richness. They’re ideal for any occasion, from casual snacking to serving at a special event. Once you take a bite, you’ll quickly understand why they’re such a crowd-pleaser!
Triple Chocolate Crinkle Sandwich Cookies
These Triple Chocolate Crinkle Sandwich Cookies feature a fudgy, crackly exterior and a rich milk chocolate ganache center, making them a dream for any chocolate lover.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder (such as Hershey’s Special Dark or Dutch-processed)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
4 oz semisweet chocolate, melted and cooled
1/2 cup powdered sugar (for rolling)
1/2 cup heavy cream
6 oz milk chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until smooth and glossy. Beat in the eggs one at a time, then mix in the vanilla extract and cooled melted semisweet chocolate.
- Gradually stir the dry ingredients into the wet mixture, mixing just until no dry streaks remain. The dough will be sticky. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to scoop.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop chilled dough into 1-tablespoon portions, roll each into a ball, coat thoroughly in powdered sugar, and place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the cookies are cracked on top and just set around the edges. The centers should remain slightly soft. Cool completely on a wire rack.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped milk chocolate and butter in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy. Stir in the vanilla extract. Let the ganache cool until thick enough to pipe or spread.
- Pair the cookies by similar size. Pipe or spoon about 1 tablespoon of ganache onto the flat side of one cookie, then top with a second cookie, pressing gently to spread the filling to the edges.
- Let the assembled sandwich cookies sit at room temperature for 15–20 minutes, or refrigerate briefly to firm up the ganache and create clean edges.
Notes
Chill the dough for at least 2 hours to prevent the cookies from spreading too much during baking.
You can use bittersweet or milk chocolate instead of semisweet chocolate if needed.
Store leftover ganache in the fridge for up to a week and reheat gently before using.
For a variation, add a flavored extract, like mint or orange, to the ganache.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 23g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
