Black & White Cookies

Inspiration: Elegant twist on Kiss Cookies (sugar cookies with Hershey’s Kiss in center)

Creation: Black & White Cookies



  • 1 pkg (log) sugar cookie dough (Pillsbury)
  • 2 bars Dark Chocolate (Ghirardelli)
  • 2/3 cup Heavy Cream
  • Sugar (refined) for dusting



  • Create a double boiler: bring pot of water to boil & reduce to simmer & place glass bowl on top
  • Pour 2/3 Heavy Cream into glass bowl and begin to heat
  • Chop Dark Chocolate Bars
  • Add chocolate to warm cream
  • Stir until chocolate is completely melted
  • Remove from heat & pour into small bowl
  • Place in refrigerator for at least an hour so the chocolate ganache will harden


  • Slice log of sugar cookie into 1/2 inch slices
  • Cut each slice into 4 pieces (cut in half then cut the halves)
  • Roll the dough to create a little strip approx the size of your pointing finger


Preheat: 350

  • Once ganache has hardened use a tsp measure or melon ball scoop to create small chocolate balls
  • Round out in palm (quite messy so keep a damp cloth near by)
  • Place chocolate balls on baking sheet
  • Wrap each with a small strip of sugar cookie dough
  • Using a floured glass press down the cookies so they are flat
  • Sprinkle with sugar
  • Bake 8 minutes
  • Allow to cool on wire wrack before moving to serving platter so the chocolate will not stick

Simple & not too sweet the Black & White Cookies were superb. The dark chocolate gave a perfect balance against the subtle sweetness of the sugar cookie.  Certainly a simple & elegant success!

Guest’s Comment: These are the best cookies I have ever eaten!



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