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Chocolate Chocolate Stackers

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  • Prep 55 min
  • Total 1 hr 55 min
  • Ingredients 6
  • Servings 12
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This decadent dessert is bursting with chocolate-on-chocolate sweetness.
By Angie McGowan
Updated Oct 12, 2012
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  • 1/4 cup whipping cream
  • 1 teaspoon light corn syrup
  • 2 oz semisweet baking chocolate or 1/3 cup semisweet chocolate chips
  • 1 teaspoon butter


  • 1
    Heat oven to 350°F. In large bowl, break up cookie dough. Add cocoa; knead into dough with hands until well combined.
  • 2
    Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 3
    Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4
    Meanwhile, in 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
  • 5
    When cookies are completely cooled, spread Ganache on bottom of 1 cookie; top with second cookie bottom side down. Repeat with remaining cookies.

Tips from the Pillsbury Kitchens

  • tip 1
    For a sweeter chocolate ganache, use milk chocolate instead of semisweet chocolate.
  • tip 2
    Unsweetened dark baking cocoa can be used in the cookies, and dark chocolate can be used in the ganache for Dark Chocolate Chocolate Stackers.

Nutrition Information

No nutrition information available for this recipe
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