Easy sour cream cookies, so soft and tender, they’re like little whoopie pies with rich chocolate ganache filling in the middle. These soft sandwich cookie will create a lot of smiles at your cookie exchange or office party this year!
With Christmas only 2 weeks away (For. Real.) it’s time to crank holiday baking into full gear.
Lately, I’ve been a baking fool. It seems every time the kids walk in the door I’ve got a new batch of treats sitting on the counter. Obviously this goes over well, even when I’m packaging most of them up to send off as gifts.
My kids love carrying plates of goodies to our friends and neighbors, then running back home to give me a moment-by-moment report of how they were received.
However… the day I made these sour cream cookies with chocolate ganache filling, was a dark day in the Collier family.
It’s a wonderful event that helps raise money for Cookies for Kids’ Cancer and allows food bloggers to sample 3 other bloggers’ favorite cookies, a win-win!
I was vacuum sealing the sour cream cookies to send off, when the kids discovered I had only enough to send in the mail. You should have seen their sour faces, and how they scrambled to come up with a solution, so that all the sour cream cookies could stay home and we could send something else in the mail.
Then as mothers like to do, I had a long discussion with them on how there’s more blessing in giving than receiving, and how we were sending them off to people that never get mommy’s treats. After all, they get to eat mommy’s cookies all the time.
This didn’t stop them from hovering over the vacuum sealer and platter of cookies every time I turned around, like little vultures, waiting for the right moment to attack.
So what’s all the fuss about?
These sour cream cookies are soft and moist like little tangy pillows. Actually, they are more the texture of whoopie pies, than cookies. The silky sour cream softens and flavors the cookies to create a creamy consistency, the perfect platform for a rich filling.
Each sandwich cookie is filled with nutty chocolate ganache filling. A cheater’s version that incorporates Nutella with extra chocolate, so that the filling dries just a tad bit more firm than Nutella does on its own.
You might wonder, if standard ganache technically only has 2 ingredients (heavy cream and chocolate) why I’d make a cheater chocolate ganache filling with 2 ingredients.
The intense chocolate essence of Nutella, along with the nutty hazelnut flavor, gives the chocolate ganache filling extra depth, depth that it wouldn’t have on its own.
These whoopie pies are completely irresistible. I can see why the kids had a hard time giving them up. Secretly, I held a few back so they could have a surprise treat later after they’d simmered down a bit. *wink*
Sour Cream Cookies - Chocolate Ganache Filling
Yield: 30 sandwich cookies
Prep Time:20 minutes
Cook Time:8 minutes
For the Sour Cream Cookies:
- 2 sticks unsalted Land O’ Lakes butter, softened
- 1 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups all purpose Gold Medal Flour
For the Chocolate Ganache Filling:
- 1 cup Nutella chocolate hazel nut spread
- 1/3 cup chocolate chips
- Preheat the oven to 375 degrees F and line cookie sheets with parchment paper. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then scrape the bowl and beat in the egg and sour cream until smooth.
- Turn the mixer on low and add the vanilla, salt, baking powder and baking soda. Then slowly add the flour, and beat until just combined.
- Use a small 2 tsp. scoop to drop the cookie dough onto the baking sheets in a uniform fashion. (You could roll then into little balls if you’re really particular.) Space them 2 1/2 inches apart. Bake for 8 minutes, until the edges are just barely golden. Then cool completely on the baking sheets.
- For the Chocolate ganache filling: Place the Nutella and chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir well so the chocolate chips melt into the Nutella. Scoop the filling into a thick plastic bag and snip the corner off to make a quick piping bag.
- Flip half of the cookies over and pipe 1 – 1 1/2 teaspoons of chocolate ganache filling in the center of the turned cookies. Then top each one with another cookie and dust with cocoa powder or powdered sugar to garnish. Store in an air-tight container.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!