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Valentine Ganache Cookies Recipe

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★★★★★

4.9 from 138 reviews

These Valentine Ganache Cookies combine rich chocolate and pink cookie doughs filled with luscious ganache, perfect for a romantic treat. The cookies are soft, chocolaty, and beautifully decorated, making them ideal for celebrations or gifting.

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

  1. Prepare cookie doughs: Cream the butter and both sugars together until light and fluffy for each dough flavor separately. Add the egg and vanilla extract, mix well. Then, stir in the dry ingredients including flour, cocoa or raspberry powder, baking soda, salt, and optional espresso powder for the chocolate dough, until combined.
  2. Chill the dough: Wrap each dough in plastic wrap and refrigerate for 30 minutes to firm up, which helps with shaping and baking.
  3. Shape and bake cookies: Preheat oven to 350°F (177°C). Scoop dough into small balls and place on a baking sheet lined with parchment paper. Press a small well in the center of each ball carefully. Bake for 10 to 12 minutes until edges are set but centers are soft.
  4. Re-press cookie centers: Right after baking, gently press the centers again to deepen the wells for the ganache filling. Allow the cookies to cool completely on the baking sheet to set their shape.
  5. Make ganache filling: Heat the heavy cream until hot but not boiling, then pour over chopped chocolate. Let sit for a minute, then stir until smooth and glossy. Optionally, stir in butter for extra richness.
  6. Fill and decorate cookies: Spoon or pipe the ganache into the centers of the cooled cookies. Decorate with optional toppings like freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle melted white chocolate over the top for a festive look.
  7. Set the ganache: Allow the ganache to set at room temperature or chill the cookies briefly before serving to firm up the filling.

Notes

  • Dough can be made up to 2 days in advance and kept refrigerated to save time on baking day.
  • For quick alternative fillings, swap the ganache with Nutella or raspberry jam.
  • Store ganache-filled cookies in a single layer to prevent smudging or messing up the decorations.

Keywords: valentine cookies, ganache cookies, chocolate cookies, raspberry cookies, holiday cookies, romantic dessert

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