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Valentine Ganache Cookies Recipe

Valentine Ganache Cookies Recipe
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★★★★★

4.8 from 24 reviews

These Valentine Ganache Cookies are a delightful treat featuring two luscious cookie dough flavors—rich chocolate and vibrant pink raspberry—filled with creamy ganache. Perfectly soft with a melt-in-your-mouth ganache center and festive toppings, they make an ideal sweet for Valentine’s Day or any special occasion.

Ingredients

Scale

Cookie Dough Chocolate:

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon espresso powder (optional)

Cookie Dough Pink:

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups (190 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2–3 teaspoons freeze-dried raspberry powder or pink food coloring

Ganache Filling:

  • ½ cup (120 ml) heavy cream
  • ¾ cup (130 g) dark or white chocolate chips, finely chopped
  • 1 tablespoon (14 g) butter (optional)

Toppings Optional:

  • Freeze-dried raspberries
  • Chocolate squares
  • Heart sprinkles
  • Melted white chocolate for drizzling

Instructions

  1. Prepare Cookie Doughs: In separate bowls, cream together the butter and both sugars until fluffy. Add in the egg and vanilla extract and mix well. Gradually stir in the dry ingredients for each dough: for the chocolate dough, fold in flour, cocoa powder, baking soda, salt, and optional espresso powder; for the pink dough, fold in flour, baking soda, salt, and freeze-dried raspberry powder or pink food coloring.
  2. Chill Dough: Cover each dough separately and refrigerate for 30 minutes to firm up, which makes them easier to handle and enhances texture during baking.
  3. Shape and Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough into balls about 1 inch in diameter and place on baking sheets lined with parchment paper. Press a small well or indentation into the center of each ball. Bake for 10 to 12 minutes until set but still soft in the middle.
  4. Re-press Centers and Cool: As soon as the cookies come out of the oven, gently press the centers again to deepen the well if needed, creating space for the ganache. Allow cookies to cool completely on a wire rack.
  5. Make Ganache: Heat the heavy cream until very hot but not boiling; pour it over the chopped chocolate and let sit for 2 minutes. Stir gently until the chocolate is melted and smooth, then stir in butter if using to add shine and richness.
  6. Fill and Decorate Cookies: Spoon or pipe the ganache into the centers of each cooled cookie. Decorate with your choice of freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle with melted white chocolate for an elegant finish.
  7. Set Ganache: Allow the ganache to set at room temperature or chill briefly in the refrigerator before serving to enjoy perfectly filled, luscious cookies.

Notes

  • Optional espresso powder in the chocolate dough enhances the chocolate flavor but can be omitted if preferred.
  • Adjust the amount of raspberry powder to achieve your desired pink color intensity.
  • Ganache can be made with either dark or white chocolate depending on your flavor preference.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For extra flair, try different decorative toppings such as edible glitter or colored sugar crystals.

Nutrition

Keywords: Valentine Ganache Cookies, chocolate raspberry cookies, ganache filled cookies, Valentine's Day dessert, festive cookies

Find it online: https://yumwithmia.com/valentine-ganache-cookies-recipe/