Description
Delight in these charming Valentine Ganache Cookies featuring two distinct dough flavors—chocolate and pink raspberry—filled with rich, smooth ganache. Perfect for celebrating love or gifting, these soft cookies combine a tender texture with indulgent chocolate centers and festive toppings for a sweet and visually appealing treat.
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
- Prepare the doughs: Cream the butter and sugars together until light and fluffy. Add the egg and vanilla extract, mixing well to combine. Gradually stir in the dry ingredients—flour, cocoa powder (for chocolate dough), baking soda, salt, and espresso powder if using. Repeat separately for the pink dough, adding raspberry powder or food coloring to the dry mix.
- Chill the dough: Cover each dough and chill in the refrigerator for 30 minutes to firm up, which ensures easier handling and better cookie shape during baking.
- Scoop and shape: Portion the dough into small balls and place them spaced on a baking sheet. Using your thumb or the back of a spoon, press a shallow well into the center of each ball.
- Bake and cool: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes until set. Remove from oven and immediately re-press the centers to deepen the wells. Allow cookies to cool completely on a wire rack.
- Make ganache: Heat the heavy cream until just boiling and pour over chopped chocolate chips. Let sit for a minute, then stir gently until ganache is smooth and glossy. Stir in butter if using for extra richness.
- Fill and decorate: Spoon or pipe the ganache into the cooled cookie wells. Decorate tops with freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle with melted white chocolate as desired.
- Set and serve: Let the filled cookies set at room temperature or chill briefly in the refrigerator to firm the ganache before serving. Enjoy your festive, chocolaty Valentine treats!
Notes
- You can substitute the espresso powder with instant coffee granules for a deeper chocolate flavor if desired.
- Use fresh raspberries instead of powder when available, finely mashed, but reduce flour slightly to maintain dough consistency.
- Ganache can be made with white or dark chocolate depending on your preference; adjust sweetness levels accordingly.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Valentine cookies, ganache cookies, chocolate cookies, raspberry cookies, holiday treats, festive desserts
