Valentine Ganache Cookies Recipe

Introduction

These Valentine Ganache Cookies are a delightful treat combining rich cocoa, buttery dough, and a luscious ganache center. Perfect for sharing with loved ones or adding a festive touch to your dessert table.

Ingredients

• 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)
• 1½ cups (190 g) all-purpose flour
• 2–3 teaspoons freeze-dried raspberry powder or pink food coloring
• ½ cup (120 ml) heavy cream
• ¾ cup (130 g) dark or white chocolate chips, finely chopped
• 1 tablespoon (14 g) butter (optional)
• Freeze-dried raspberries
• Chocolate squares
• Heart sprinkles
• Melted white chocolate for drizzling

Instructions

1. Step 1: Prepare each dough flavor separately by creaming ½ cup butter with both sugars until light and fluffy. Add the egg and vanilla extract, mixing well.
2. Step 2: For the chocolate dough, stir in 1 cup flour, cocoa powder, baking soda, salt, and espresso powder (if using). For the pink dough, mix in 1½ cups flour, baking soda, salt, and raspberry powder or pink food coloring.
3. Step 3: Scoop dough into balls and press a small well in the center of each ball.
4. Step 4: Bake cookies in a preheated 350°F oven for 10–12 minutes.
5. Step 5: Immediately after baking, gently press the centers again to deepen the wells.
6. Step 6: Allow cookies to cool completely before filling.
7. Step 7: To make the ganache, warm heavy cream until just simmering and pour over chopped chocolate and butter (if using). Stir until smooth.
8. Step 8: Spoon the ganache into the cookie wells and garnish with freeze-dried raspberries, chocolate squares, heart sprinkles, or melted white chocolate drizzle as desired.

Tips & Variations

• For a richer chocolate flavor, add a pinch of espresso powder to the cocoa dough.
• Substitute the ganache center with your favorite jam or fruit curd for a different twist.
• Use food coloring sparingly to achieve a soft pink shade without overpowering the dough texture.
• Chill the dough for 30 minutes if it feels too soft to handle easily.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Allow refrigerated cookies to come to room temperature before serving. Ganache-filled cookies can also be frozen for up to one month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Let it come to room temperature slightly for easier shaping.

What if I don’t have freeze-dried raspberry powder?

You can substitute with a few drops of pink food coloring or finely crushed freeze-dried raspberries to achieve color and flavor.

Valentine Ganache Cookies Recipe

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★★★★★

4.7 from 106 reviews

• Author: Lila
• Total Time: 1 hour 42 minutes
• Yield: 20 servings 1x

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Description

These Valentine Ganache Cookies are a delightful treat combining rich chocolate cookie dough with a luscious ganache filling, perfect for celebrating love. Featuring both chocolate and raspberry-flavored doughs, these cookies are baked to perfection and adorned with festive decorations, making them a charming and delicious dessert for any valentine occasion.

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Ingredients

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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)

Raspberry 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 and Decorations

• ½ cup (120 ml) heavy cream
• ¾ cup (130 g) dark or white chocolate chips, finely chopped
• 1 tablespoon (14 g) butter (optional)
• Freeze-dried raspberries
• Chocolate squares
• Heart sprinkles
• Melted white chocolate for drizzling

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Instructions

1. Prepare each dough flavor separately: Begin by making the two distinct doughs — one chocolate flavored and the other raspberry — to create a delightful contrast in your cookies.
2. Cream butter and sugars, add egg and vanilla, then stir in dry ingredients: For each dough, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the dry ingredients (flour, cocoa powder or raspberry powder, baking soda, salt, and espresso powder if used) until a uniform dough forms.
3. Scoop dough into balls, press a well in each: Using a cookie scoop or spoon, portion the dough into balls and place them on a baking sheet. Gently press a small well in the center of each ball to hold the ganache later.
4. Bake at 350°F for 10–12 minutes: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes until the edges are set but the centers remain soft.
5. Re-press centers after baking: Once removed from the oven, gently press the centers again to reshape the wells, ensuring they are ready to be filled with ganache after cooling.
6. Cool completely: Allow the cookies to cool fully on the baking sheet or wire rack before filling to prevent the ganache from melting.

Notes

• Use espresso powder in the chocolate dough to enhance and deepen the chocolate flavor, but it can be omitted if preferred.
• Substitute freeze-dried raspberry powder for pink food coloring in the raspberry dough for a natural flavor and color.
• Chill dough if too soft to handle, as this helps maintain shape during baking.
• Gently press the cookie centers again after baking to ensure enough space for the ganache filling.
• Use finely chopped chocolate chips for a smooth ganache; adding butter to the ganache creates a richer texture.
• Decorate with freeze-dried raspberries, chocolate squares, heart sprinkles, and white chocolate drizzle to add a festive valentine touch.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: valentine cookies, ganache cookies, chocolate cookies, raspberry cookies, valentine’s day dessert, decorated cookies, chocolate ganache, festive dessert