Chocolate Gingerdoodle Sandwich Cookies
This rich, decadent cookie contains several dairy products, which is why it tastes so good AND why it won the Undeniably Dairy Prize in the "Go Bold with Butter" annual holiday cookie recipe contest.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup butter, room temperature
- 3/4 cup dark brown sugar, packed
- 3 tablespoons candied ginger
- 1 large egg
- 1/2 cup molasses
- 2 cups dark chocolate chunks
- 1/2 cup turbinado, sugar
For the Filling:
- 8 ounces marshmallow fluff
- 8 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1/2 cup butter, room temperature
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cloves
For the Gingerbread Ganache:
- 1 cup cream, heavy
- 1 teaspoon ground ginger
- 2 tablespoons molasses
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 11 ounces semi-sweet chocolate chips
Nutrition Information
Serving size: cookies
Calories: 430
Carbohydrate: 61g (20%)
Protein: 4g (8%)
Total Fat: 22g (34%)
Saturated Fat: 13g (65%)
Trans Fat: 0g
Cholesterol: 45mg (15%)
Sodium: 160mg (7%)
Dietary Fiber: 3g (12%)
Calcium: 4%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
For the Cookies:
Preheat oven to 350 degrees F.
In bowl, combine flour, cocoa powder, pumpkin pie spice, cloves, baking soda and salt. Mix well to combine. In separate bowl, cream together butter and brown sugar. Add ginger, egg and molasses. Mix well. Add dry ingredients; mix until well combined. Fold in the chocolate chunks. In food processor, pulse turbinado sugar and candied ginger to fine sugar consistency. Roll heaping tablespoon of dough into a ball. Roll in the sugar-ginger mixture.
Place on lightly greased baking sheet. Bake 7-9 minutes. Cool on cookie sheet 5 minutes before transferring to wire rack to cool.
For the Filling:
Combine all ingredients in bowl. Whip until well combined and fluffy.
For the Gingerbread Ganache:
In saucepan, add cream, ginger, molasses, pumpkin pie spice and cloves. Bring to boil. Pour hot cream over the chocolate chunks and stir until all the chips are melted.
On half of the cookies, spread the frosting mixture. On the rest of the cookies, spread the ganache. Sandwich the two cookies together. Enjoy!
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