Valentine Ganache Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/valentine-ganache-cookies-recipe/
