Valentine Ganache Cookies
These Valentine Ganache Cookies feature a chocolate cookie base filled with smooth ganache, perfect for a sweet, showy treat that impresses with minimal fuss.
Ingredients
Cookie Base
- ½ cup unsalted butter, softened Softened (not melted) for proper creaming.
- ½ cup granulated sugar For sweetness and structure.
- ½ cup brown sugar Adds moisture and a warm flavor.
- 1 large egg Binds and enriches the dough.
- 1 teaspoon vanilla extract Simple flavor lift.
- 1 cup all-purpose flour For the chocolate (brown) cookie dough base.
- ½ cup unsweetened cocoa powder The key chocolate note in the dough.
- ½ teaspoon baking soda Gives a gentle lift and helps texture.
- ¼ teaspoon salt Balances sweetness and enhances chocolate flavor.
- ½ teaspoon espresso powder (optional) Deepens chocolate flavor without adding coffee taste.
- 1½ cups all-purpose flour (for pink dough) For the colored dough portion (if marble or dual-colored).
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring For pink dough color and subtle fruity note.
Ganache Filling
- ½ cup heavy cream The base of the ganache; richer cream makes silkier ganache.
- ¾ cup dark or white chocolate chips, finely chopped Use high-quality chocolate for the smoothest ganache.
- 1 tablespoon unsalted butter (optional) Stirred in at the end for extra sheen and richness.
Optional Add-ons
- Crushed freeze-dried raspberries (optional) Adds color and a lovely crunch.
- Small chocolate squares or thin chocolate shards (optional) For garnish and texture contrast.
- Heart sprinkles (optional) For a festive, kid-friendly finish.
- Melted white chocolate for drizzling (optional) Pretty for contrast and special effect.
Instructions
Prep and chill the dough
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light in color and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, salt, and optional espresso powder.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- If making pink dough, stir in freeze-dried raspberry powder or pink food coloring until evenly tinted.
- Shape dough into logs or discs, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat, shape, and bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a small cookie scoop to portion dough into 1-1½ tablespoon balls and place them on the baking sheet.
- Gently press an indentation into each ball with a spoon or thumb.
- Bake for 10-12 minutes until edges are set but centers might be soft.
Maintain the wells and cool
- Press the wells again immediately after baking if they have puffed up.
- Let the cookies cool completely on the baking sheet.
Make the ganache
- Heat heavy cream in a saucepan until just simmering.
- Pour hot cream over the chopped chocolate and let it sit for 1-2 minutes before stirring until smooth.
- Optional: Stir in unsalted butter for extra gloss.
Fill and decorate
- Allow ganache to cool slightly, then spoon it into each cookie well.
- Add toppings immediately while ganache is still tacky.
- Let cookies set at room temperature until ganache firms, or refrigerate for faster setting.
Storage
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate but bring back to room temperature before serving.
Notes
Perfect for beginners, with forgiving steps and customizable options such as flavoring and toppings.