Chocolate Ganache Cream Pie Cookie Sandwiches

These American cookie sandwiches borrow the lush heart of chocolate cream pie, tucking a silky ganache custard between tender butter cookies. Semisweet chocolate and a classic milk-and-yolk filling make every handheld bite feel like dessert squared.

Serves 6 · 35 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 52g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups whole milk
• 1/4 cup cornstarch
• 4 egg yolks
• 2 tbsp powdered sugar
• 8 oz semisweet chocolate
• 2/3 cup heavy cream
• 1 tbsp light corn syrup

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. Soften the butter until cool but pliable so the cookies hold shape.
2. 2Cream the butter and granulated sugar together until light and fluffy, roughly 3 minutes. Beat in the egg and vanilla until the mixture looks smooth and slightly aerated.
3. 3Whisk the flour, baking soda, and salt in a bowl. Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft dough forms; do not overwork.
4. 4Scoop tablespoon-sized portions, roll into balls, and flatten gently into 2-inch discs. Arrange 2 inches apart on the sheets and bake 9 to 11 minutes until the edges turn pale golden and centers look set but still soft.
5. 5Cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely so they firm up for sandwiching.
6. 6For the custard filling, heat the milk in a saucepan over medium heat until small bubbles form the edge. Whisk cornstarch, egg yolks, and powdered sugar in a bowl until pale.
7. 7Temper the yolk mixture by slowly whisking in half the hot milk, then pour everything back into the pan. Cook over medium-low, stirring constantly, until the custard thickens to pudding consistency and coats a spoon, about 4 minutes. Remove from heat, stir in a splash of vanilla if desired, and cool completely with plastic wrap pressed on the surface.
8. 8Once cookies and custard are cool, pipe or spoon a generous mound of custard onto the flat side of half the cookies. Top with the remaining cookies and press lightly so filling reaches the edges without spilling.
9. 9Chop the chocolate and place in a bowl. Heat the cream and corn syrup together until just simmering, pour over chocolate, let stand 90 seconds, then stir into a smooth pourable ganache.
10. 10Dip the top of each sandwich cookie into the ganache or spoon it over so it drapes attractively down the sides. Set the glazed sandwiches on a rack over parchment and let the ganache firm at room temperature for 30 minutes or chill briefly.
11. 11Serve the same day for the best soft-cookie-and-custard contrast, or refrigerate up to one day; bring to cool room temperature before sharing so the filling softens.