Biscoff Chocolate Ganache Cookies

Biscoff Chocolate Ganache Cookies came about after a partial package had just been hanging out in my pantry for a while. These are an easy way to get into the holiday baking season…without turning on your oven.

The cookies alone are perfectly delicious…but ya know…the holidays so let’s add chocolate, cream, and more sugar! They’re even pretty enough to wrap up and gift to someone!

Chocolate Ganache

Chocolate ganache sounds fancy, but it’s just two simple ingredients: chocolate and heavy cream. Bring some cream to a boil, pour over chocolate (preferably dark, or bittersweet), and allow to sit for 5-10 minutes. The heat of the cream will melt the chocolate. Whisk together, cool, and boom, chocolate ganache.

The ganache becomes thicker as it sets, and is the perfect spreadable chocolate for these cookies. For a festive touch I dipped most of them in some melted vanilla flavored almond bark. Then dusted with some ground cinnamon and white sprinkles, but festive colored ones would be pretty too!

HIGHLY recommend enjoying these Biscoff Chocolate Ganache Cookies with your morning coffee, maybe even an afternoon decaf latte. The perfect combo! So simple, so satisfying. Happy “baking”!

Ready for more holiday baking? Check out these recipes!

Mocha Crinkles

Soft Sugar Cookies

Molasses Cookies with Cinnamon Cream Cheese Frosting

Biscoff Chocolate Ganache Cookies

Prep Time 45 minutes
Total Time 45 minutes
Servings 16 sandwich cookies
Author Laura Doerr


  • 8.8 oz package Biscoff cookies 32 cookies
  • 8 oz bittersweet chocolate chips/chunks 60% cocoa
  • 1/2 cup heavy cream
  • 1/2 tsp ground cinnamon

Optional almond bark dipping

  • 4 squares vanilla almond bark melted
  • Ground cinnamon dusting for garnish optional
  • Sprinkles optional


  1. Place chocolate chips in a heat safe bowl. In a small sauce pan, bring the heavy cream to a boil, remove from heat right after if begins to boil. Pour over chocolate. Allow to sit for 5-10 minutes without stirring or touching. The heat of the cream will melt the chocolate. Gently whisk the chocolate and cream together until smooth. Whisk in the cinnamon. Allow to cool to room temp in order to set. You want it firm and spreadable.

  2. Spread desired amount of chocolate ganache onto half of the cookies, and place another cookie (without ganache) on top to make a cookie sandwich.

  3. Chop the almond bark into small pieces, and melt in a small microwavable bowl. (I used a low-ball drinking glass) Dip the tips of each cookie into the almond bark, and place on a parchment lined pan and allow to set. Sprinkle with a dusting of cinnamon and sprinkles if desired while almond bark is still wet.

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