Sour Cream Cookies - Chocolate Ganache Filling

You can never have too many hor d'oeuvre recipes, so give Sour Cream Cookies - Chocolate Ganache Filling a try. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 149 calories, 2g of protein, and 8g of fat each. This recipe from A Spicy Perspective requires cream, baking powder, baking soda, and chocolate chips. 1185 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 28 minutes. Overall, this recipe earns a not so great spoonacular score of 15%. If you like this recipe, take a look at these similar recipes: Peanut Butter and Chocolate Cookies with Ganache Filling, Yellow Cake With Pastry Cream Filling And Chocolate Ganache Fro, and Vanilla Cupcakes + Sour Cream Chocolate Ganache Frosting.

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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

1. 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.

Nutrition Information:

covered percent of daily need