Garabatos (Mexican Scribble Cookies)

A recipe for Garabatos (Mexican Scribble Cookies)! These fun cookies are filled with a chocolate coffee ganache and topped with a drizzle of melted dark chocolate.

I first came across this recipe for Garabatos over on What’s Cooking, Mexico? (no longer active) and it is such a fun cookie shape!

Literally translating to scribbles or doodles in Spanish, these Mexican sandwich cookies are filled with chocolate (or jam) and an additional drizzling of chocolate over the top.

This particular recipe uses a delicious chocolate coffee ganache filling with a little coffee and vanilla extract mixed in for an added boost of flavor.

Evan especially loved the scribbling and cutting the shortbread cookie dough with cookie cutters over and over again.

After handling it so much, the dough eventually turned into crumbs. He then hopped off his stool, ran to the playroom, and returned with his sandbox pails to play with the resulting sand. This kept him occupied for quite a while.

A Few Tips

If the dough is too softened and crumbly to roll out, form it into a flattened rectangle, wrap in plastic, and refrigerate until easier to handle (30 minutes to 1 hour).

Let the baked cookies cool completely before adding the coffee chocolate filling and forming into sandwiches.

I make the chocolate ganache while the cookies are baking, then place the bowl in the refrigerator until the cookies are cooled and the ganache is thick enough to pipe.

The cookies should be the same size since they are cut out with a cookie cutter, but some may stretch a little during the transfer to the baking sheet or spread during baking.

When forming the cookies into sandwiches, try to pair the cookies with the most similar shape for a more uniform result.

Looking for more cookie recipes?

Try my:

• Raivas (Portuguese Cinnamon Cookies)
• Dark Chocolate Chocolate Chip Cookies
• Rocky Road Cookies

Garabatos (Mexican Scribble Cookies) Recipe

Adapted from What’s Cooking, Mexico?

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5 from 4 votes

Garabatos (Mexican Scribble Cookies)

A recipe for Garabatos (Mexican Scribble Cookies)! These fun cookies are filled with a chocolate coffee ganache and topped with a drizzle of melted dark chocolate.

Course Dessert

Cuisine Mexican

Keyword chocolate, cookie, dessert, Mexican, Mexico

Prep Time 20 minutes

Cook Time 10 minutes

Resting Time: 30 minutes

Total Time 1 hour

Servings 12 sandwich cookies

Ingredients

Cookies:

• 2 1/4 cups (280 grams) all purpose flour
• 3/4 cup (85 grams) powdered sugar
• pinch salt
• 1 cup (227 grams) unsalted butter softened
• 2 large egg yolks
• 1/2 teaspoon vanilla extract

Chocolate Ganache Filling:

• 1 cup (240 milliliters) heavy cream
• 8 ounces (227 grams) dark chocolate
• 1 teaspoon coffee extract
• 1 teaspoon vanilla extract

Topping:

• 3 ounces (85 grams) dark chocolate

Instructions

To make the cookies:

• Preheat oven to 350˚F (180˚C). Line 2 baking sheets with parchment or lightly grease.
• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine flour, sugar, and salt.
• Mix in the butter, egg yolks, and vanilla extract until well combined and dough comes together.
• On a lightly floured surface, roll the dough into a thin rectangle, about 1/4 inch (6 millimeters) thick. If the dough is too difficult to roll, refrigerate 30 minutes to 1 hour.
• Cut the dough into circles with a 3 inch (7.5 centimeter) wide cookie cutter. Place the circles on prepared baking sheet about 1 inch (2.5 centimeters) apart.
• Bake in preheated oven until lightly golden, 10-12 minutes. Allow to cool on baking sheet 10 minutes before removing to wire rack.

To make the chocolate ganache:

• In a small saucepan, bring the cream just to a boil over medium heat.
• Remove from heat and add the coffee extract, vanilla extract, and chocolate chips.
• Let stand for a couple of minutes, then whisk until the chocolate completely melts and the mixture is smooth.
• Refrigerate the ganache, whisking occasionally, until firm enough to pipe, 30 minutes to 1 hour. Transfer to a pastry bag or ziploc bag with corner snipped off.
• Pair off the cooled cookies based on closest matching sizes.
• Pipe about 1 tablespoon of the chocolate filling into the center on the bottom of one of the cookies. Top with the other cookie, bottom facing the chocolate, and gently press until chocolate reaches the edges of the cookies. Repeat with remaining cookies.

To make the topping:

• Melt the remaining 3 ounces (85 grams) dark chocolate in a double boiler or microwave in 20 second increments until smooth.
• Drizzle (scribble) over the cookies with a spoon or pastry bag with a small round tip. Allow to set before storing in airtight container.