Introduction

These Valentine Ganache Cookies combine rich chocolate and delicate pink dough to create a sweet treat perfect for the holiday of love. Filled with smooth ganache and adorned with festive toppings, they’re sure to impress your friends and family.

The image shows a close-up view of small round chocolate cookies with different toppings arranged closely together on a white marbled surface. Each cookie has two layers: a soft, dark brown chocolate base with a slightly cracked texture, and various toppings including light brown cream, dark chocolate squares, fresh red raspberries, and tiny pink flower shapes. The toppings sit neatly on top of each cookie, giving a mix of smooth, creamy, and fresh textures. In the background, a woman's hand is gently touching one of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Prepare each dough flavor separately. In a bowl, cream the unsalted butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, mixing until combined.
Step 2: Stir in the dry ingredients: for the chocolate dough, add flour, cocoa powder, baking soda, salt, and espresso powder (if using). For the pink dough, add flour, baking soda, salt, and raspberry powder or pink food coloring. Mix until just combined.
Step 3: Chill each dough separately in the refrigerator for 30 minutes to firm up.
Step 4: Scoop dough into balls, then press a well in the center of each ball to create a small indentation.
Step 5: Bake cookies at 350°F (175°C) for 10 to 12 minutes. After baking, gently press the centers again to deepen the wells, then let the cookies cool completely on a wire rack.
Step 6: To make the ganache, heat the heavy cream until hot but not boiling. Pour the cream over the chopped chocolate and let sit for a minute, then stir until smooth. Stir in butter if using for extra shine.
Step 7: Spoon or pipe the ganache into the cooled cookie centers. Decorate with freeze-dried raspberries, chocolate squares, heart sprinkles, or a drizzle of melted white chocolate as desired.
Step 8: Allow ganache to set at room temperature or chill briefly before serving.

Tips & Variations

You can prepare the dough up to 2 days ahead and keep it refrigerated to save time.
For quick alternative fillings, try Nutella or raspberry jam instead of ganache.
Store cookies in a single layer to prevent the ganache from smudging.

Storage

Store ganache-filled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, allowing cookies to come to room temperature before serving. Reheat gently to soften ganache if desired.

How to Serve

The image shows small round chocolate cookies arranged in neat rows on a white marbled surface. Each cookie has one layer with a rough, crumbly texture. On top, there are different toppings: some have a fresh red raspberry sitting at the center, others have a few small dark chocolate chunks scattered, and one has a small square of dark chocolate with white and pink sprinkles. The colors vary from dark brown of the cookies to bright red of the raspberries and the dark chocolate pieces, creating a rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can use dark, milk, or white chocolate depending on your preference. Just be sure to chop it finely so it melts smoothly with the cream.

What if I don’t have freeze-dried raspberry powder?

If you don’t have raspberry powder, you can use a few drops of pink or red food coloring to achieve the same pink dough color. Freeze-dried raspberries add a natural flavor and texture but are optional.