Valentine Ganache Cookies Recipe

Introduction

These Valentine Ganache Cookies combine rich chocolate and delicate pink dough with a luscious ganache center. Perfectly soft and adorned with festive toppings, they make a sweet treat for any celebration.

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 separately. Cream together butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing well.
2. Step 2: Stir in the dry ingredients for each dough accordingly—flour, cocoa powder, baking soda, salt, and espresso powder for the chocolate dough; flour, baking soda, salt, and raspberry powder or food coloring for the pink dough.
3. Step 3: Chill both doughs for 30 minutes to firm up.
4. Step 4: Scoop dough into balls and press a small well in the center of each ball for the ganache filling.
5. Step 5: Bake cookies at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft.
6. Step 6: Immediately after baking, re-press the centers to deepen the wells. Allow cookies to cool completely on a wire rack.
7. Step 7: Make ganache by heating the cream until just boiling, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Stir in butter if using for extra shine.
8. Step 8: Fill the cooled cookie centers with ganache and decorate with toppings as desired.
9. Step 9: Let ganache set at room temperature or chill briefly before serving.

Tips & Variations

• Use freeze-dried raspberry powder for natural pink color and flavor, or substitute with a few drops of pink food coloring for a brighter hue.
• For extra depth, add espresso powder to chocolate dough to enhance chocolate flavor.
• Try white chocolate ganache for a sweeter contrast and decorate with colorful sprinkles or edible glitter for festive flair.

Storage

Store completed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated up to 1 week or freeze for up to 1 month. Allow refrigerated or frozen cookies to come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare both cookie doughs and refrigerate them for up to 24 hours before baking. This can improve flavor and make shaping easier.

How do I prevent the ganache from melting the cookies?

Make sure the cookies are fully cooled before filling with ganache. If the ganache gets too warm, chill it slightly before piping to avoid melting the cookie centers.

Valentine Ganache Cookies Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

Valentine Ganache Cookies combine rich chocolate and delicate pink cookie doughs filled with luscious ganache centers. These charming cookies are perfect for celebrating love with their beautiful colors, smooth ganache filling, and optional festive toppings like freeze-dried raspberries and heart sprinkles. Baked until soft and slightly crisp, then filled with a silky chocolate ganache, these cookies are as delightful to look at as they are to eat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 doughs: Cream the butter and both sugars in separate bowls for the chocolate and pink doughs. Add the egg and vanilla extract to each bowl and mix well. Then, stir in the dry ingredients—flour, baking soda, salt, cocoa powder and espresso powder for chocolate dough; flour, baking soda, salt, and raspberry powder or pink food coloring for pink dough—until a consistent dough forms.
2. Chill dough: Wrap or cover each dough batch and chill in the refrigerator for 30 minutes to firm up, which makes shaping easier and helps prevent spreading during baking.
3. Scoop and shape: Preheat the oven to 350°F (175°C). Scoop the chilled dough into balls and place them spaced on a baking sheet lined with parchment paper. Press a well or indentation in the center of each dough ball carefully to create a cavity for the ganache filling.
4. Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until edges are set but centers are still soft. Remove from oven and gently re-press the centers to deepen the wells while the cookies are warm. Let them cool completely on a wire rack.
5. Make ganache: Heat the heavy cream until just boiling and pour it over the chopped chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Stir in butter if using to enrich the ganache.
6. Fill and decorate: Spoon or pipe the ganache into the cooled cookie wells. Decorate the tops with optional freeze-dried raspberries, chocolate squares, heart sprinkles, or a drizzle of melted white chocolate for an extra festive touch.
7. Set the ganache: Allow the ganache to set at room temperature, or chill the cookies briefly in the refrigerator before serving to firm up the filling and enhance flavor.

Notes

• Chilling the dough helps control spreading and improves texture.
• Espresso powder in the chocolate dough enhances the chocolate flavor but is optional.
• Freeze-dried raspberry powder adds natural flavor and color to the pink dough without extra moisture.
• Use dark or white chocolate for ganache to change the flavor profile.
• Store cookies in an airtight container at room temperature or in the fridge for longer freshness.

Keywords: Valentine’s Day cookies, ganache cookies, chocolate cookies, pink cookies, festive cookies, chocolate ganache, raspberry powder, homemade cookies