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Valentine Ganache Cookies Recipe

Valentine Ganache Cookies Recipe
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★★★★★

5 from 25 reviews

Decadent Valentine Ganache Cookies feature two complementary cookie doughs—rich chocolate and delicate pink raspberry—filled with a smooth, luscious ganache center. Perfect for gifting or sharing on Valentine’s Day, these cookies combine tender, flavorful dough with creamy chocolate ganache and festive toppings for an irresistible sweet 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

  1. Prepare Doughs: Cream together the softened butter, granulated sugar, and brown sugar in separate bowls for the chocolate and pink doughs. Add the egg and vanilla extract, mixing until combined. Then, stir in the respective dry ingredients for each dough — flour, cocoa powder (for chocolate dough), baking soda, salt, and espresso powder (optional for chocolate dough) or raspberry powder/food coloring (for pink dough).
  2. Chill Dough: Cover each dough and chill them in the refrigerator for at least 30 minutes to firm up, which will help with handling and baking.
  3. Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Scoop dough into balls and place them on a baking sheet lined with parchment paper. Press a well into the center of each ball for the ganache filling. Bake the cookies for 10 to 12 minutes until set but still soft.
  4. Re-press and Cool: Once the cookies come out of the oven, gently re-press the centers to ensure there is room for the ganache. Allow the cookies to cool completely on a wire rack before filling.
  5. Make Ganache: Heat the heavy cream until just boiling and pour it over the chopped chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in butter if using, for extra richness.
  6. Fill Cookies: Spoon or pipe the ganache into the centers of each cookie. Add desired toppings such as freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle melted white chocolate over the tops.
  7. Set Ganache: Let the ganache set at room temperature for about 30 minutes or chill briefly until firm before serving. Store cookies in an airtight container.

Notes

  • For espresso powder, omit if unavailable; it intensifies chocolate flavor but is optional.
  • Freeze-dried raspberry powder can be substituted with natural food coloring for the pink dough.
  • Chilling the dough ensures better shaping and prevents excessive spreading during baking.
  • Use high-quality chocolate for ganache for the best flavor and texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow ganache to fully set before stacking the cookies to avoid smudging.

Nutrition

Keywords: Valentine cookies, ganache cookies, chocolate raspberry cookies, holiday cookies, festive desserts

Find it online: https://dailysimplerecipe.com/valentine-ganache-cookies-recipe/