“Keebler” Fudge Striped Cookies

Delicious buttery shortbread sandwiches filled with chocolate ganache and topped with a chocolate drizzle

Okay these cookies. Are. Delish. And so easy to make too! These are copycat fudge striped cookies. Sharing the recipe below!

Keebler Fudge Striped Cookies

Difficulty: easy
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2 and 1/4 cups (280g) all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 to 2 teaspoons vanilla extract

Chocolate Ganache + Topping

6 ounces semi-sweet chocolate, coarsely chopped and divided
3 Tablespoons (45 ml) heavy cream

Instructions

To make the cookies: Whisk the flour, baking powder, and salt together in medium bowl. Set aside.
In a large bowl, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes.
Add the egg and vanilla extract, and beat on high speed until combined.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tbps flour until to comes together and is better for rolling.
Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about 1/4 inch thickness.
Stack the 2 layers of dough, with a piece of parchment paper between them, on a baking sheet and refrigerate for at least 1-2 hours.
Preheat oven to 350°F . Line baking sheets with parchment paper or silicone baking mats.
Remove one of the slabs of dough from the refrigerator and cut into circles. Reroll the remaining slab and continue cutting until all is used. Repeat with second slab of dough. You should have about 64 circles.
Bake the whole circles for about 10 minutes, or until lightly browned around the edges, and the donut cookies for about 9 minutes. Rotate the baking sheets halfway through bake time. Remove from the oven. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before assembling.
To make the ganache: Place 3 ounces of chopped chocolate for the ganache into a small heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally.
1. Once cream begins to boil, immediately remove from heat and pour over the chocolate. Stir gently and slowly until the ganache is smooth. Allow it to cool for 10 minutes before adding to cookies.
2. Once the ganache is ready, spread about 1/2 teaspoon on each whole circle. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
To make the topping: Melt the remaining chopped chocolate in a double boiler or in the microwave in 20-second increments, stopping and stirring after each until completely smooth. Drizzle over each sandwich.