Valentine Ganache Cookies Recipe

Introduction

These Valentine Ganache Cookies bring together rich chocolate and vibrant pink dough filled with smooth ganache for a delightful treat. Perfect for sharing with loved ones, these cookies blend sweetness and a touch of elegance in every bite.

Ingredients

• Chocolate Cookie Dough:
• 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)
• Pink Cookie Dough:
• 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. Step 1: Prepare each dough flavor separately by creaming the butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing well.
2. Step 2: Stir in the dry ingredients—flour, baking soda, salt, and cocoa powder for the chocolate dough; for the pink dough, add raspberry powder or food coloring as well. Mix until combined.
3. Step 3: Chill each dough in the refrigerator for 30 minutes to firm up.
4. Step 4: Scoop dough into balls and press a small well into the center of each. Bake at 350°F (175°C) for 10–12 minutes.
5. Step 5: Immediately after baking, press the centers again to deepen the wells. Allow the cookies to cool completely on a wire rack.
6. Step 6: Prepare the ganache by pouring hot heavy cream over the chopped chocolate. Stir until smooth and glossy. Add butter if desired for extra richness.
7. Step 7: Spoon or pipe ganache into the cookie centers and decorate with your choice of toppings.
8. Step 8: Let the ganache set at room temperature or chill briefly before serving.

Tips & Variations

• For a stronger raspberry flavor, use raspberry extract in the pink dough or add finely chopped freeze-dried raspberries.
• Swap dark chocolate chips for white or milk chocolate in the ganache to vary the flavor profile.
• Chilling the dough longer can help maintain the cookie shape during baking.
• Use heart-shaped sprinkles or edible glitter to add a festive touch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. If refrigerated or frozen, bring to room temperature before serving; ganache texture improves once slightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, both doughs can be prepared and refrigerated for up to 2 days before baking. Just keep them tightly wrapped to prevent drying out.

What if I don’t have espresso powder?

Espresso powder is optional and adds depth to the chocolate flavor. If unavailable, simply omit it without affecting the overall taste significantly.

Valentine Ganache Cookies Recipe

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★★★★★

4.4 from 98 reviews

These Valentine Ganache Cookies feature a delightful combination of rich chocolate and vibrant pink cookie doughs filled with smooth ganache. Perfectly tender with a luscious chocolate center, these cookies are beautifully decorated for a festive touch to celebrate Valentine’s Day or any special occasion.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cookie Dough:

• 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)

Pink Cookie Dough:

• 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 Each Dough Flavor: In separate bowls, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Then, add the egg and vanilla extract and mix well. Gradually stir in the dry ingredients (flour, baking soda, salt, cocoa powder for the chocolate dough, and raspberry powder or pink coloring for the pink dough) until just combined.
2. Chill the Dough: Wrap each dough in plastic wrap and chill in the refrigerator for 30 minutes. This helps to firm up the dough, making it easier to handle and enhancing the final texture of the cookies.
3. Shape and Bake Cookies: Scoop dough into small balls and place them on a baking sheet lined with parchment paper. Using your thumb or a spoon, press a well into the center of each dough ball. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until cooked through but still soft.
4. Create Wells After Baking: Once out of the oven, gently press down the centers of the cookies again to reform the well, as they might puff up during baking. Allow the cookies to cool completely on a wire rack before filling.
5. Make the Ganache: Heat the heavy cream until just boiling, then pour it over the finely chopped chocolate. Let it sit for a minute, then stir gently until the mixture is completely smooth and glossy. Stir in butter if using, to add shine and richness.
6. Fill and Decorate Cookies: Spoon or pipe the ganache into the wells of the cooled cookies. Decorate the tops as desired with freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle with melted white chocolate for an elegant finish.
7. Set the Ganache: Allow the filled cookies to set at room temperature until the ganache firms up, or chill briefly in the refrigerator before serving to speed up the process and keep the ganache firm.

Notes

• Chilling the dough is key to prevent spreading and achieve a thick, tender cookie.
• Espresso powder in the chocolate dough enhances the chocolate flavor but can be omitted if preferred.
• Adjust the amount of raspberry powder or food coloring in the pink dough for the desired intensity of color and flavor.
• Use dark chocolate chips for a richer ganache or white chocolate for a lighter, sweeter filling.
• Ganache can be made ahead and refrigerated; warm gently before filling.

Keywords: valentine cookies, ganache cookies, chocolate cookies, pink cookies, holiday cookies, festive desserts, chocolate ganache filling