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.
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)
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
