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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.

Ingredients

Scale

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

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