Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) heavy cream
- 200g dark chocolate, chopped
- Red and pink sprinkles for decoration
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla.
- Mix in flour, baking powder, and salt until combined. Roll dough into 1-inch balls and flatten slightly on baking sheet.
- Bake for 12-15 minutes until edges are golden. Let cool completely.
- Meanwhile, heat heavy cream and pour over chopped dark chocolate. Stir until smooth to make ganache.
- Spread ganache between two cookies to form sandwiches, or pipe inside for a filled look. Decorate with sprinkles.
Notes
- Ensure the ganache is slightly cooled before filling for easier spreading.
- Cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking, Filling
- Cuisine: Bakery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
