A stack of Berger Cookies on a plate

Berger Cookies Recipe

An irresistible combo of a soft vanilla cookie smothered with a whipped chocolate ganache, this is at the top of my favorite cookies list.
Course Dessert
Cuisine American
Keyword berger cookies, cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 36 cookies
Calories 280kcal
Author Karen Gibson


Rich Chocolate Icing:

  • 1 cup semi-sweet chocolate chopped or chips
  • 1 cup dark chocolate chopped or chips
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla bean extract or paste
  • 3/4 cup heavy cream
  • 1 1/2 cups confectioners’ sugar sifted


  • 1/2 cup unsalted butter
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3/4 cups sugar
  • 2 eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup milk


  • To make the icing: Place the chocolate, corn syrup, vanilla, and cream to a large microwave-safe bowl. Heat the mixture until it's hot and the cream is bubbling slightly. Stir until smooth. Beat in the confectioners' sugar. Let set at room temperature for several hours until firm.
  • To make the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the eggs.
  • Add the flour to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix only until flour is incorporated; overmixing might toughen the cookies.
  • Using a teaspoon cookie scoop, drop the dough onto the prepared cookie sheets. Gently flatten each mound of dough to a circle about 1 ½" across with wet fingers. Leave about 2" between each cookie, for expansion.
  • Bake the cookies for 11 to 12 minutes, or until they’re a mottled brown on the bottom (carefully tilt one up to look), but not colored on top or on the edges. These cookies should be soft and cake-like, so don’t over-bake them. Cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely.
  • When the icing has set, scrape into the bowl of a mixer and whisk with the whip attachment, scraping down the bowl occasionally. The icing is ready when it lightens in color and is very soft and pliable.
  • Use a small spatula to spread a generous amount of icing on the bottom of each cookie. (Icing the bottom allows you to really pile on the icing. On the original Berger cookie, the icing is as thick as the cookie. Good move!) Allow the cookies to sit out until the icing has completely set, then store in a single layer in an airtight container.


adapted from KingArthurFlour.com


Calories: 280kcal