Valentine Ganache Cookies
Soft, thick chocolate and pink cookies filled with creamy ganache and topped with seasonal flair. Perfect for Valentine’s Day or anytime you want a little love in cookie form.
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
- Prepare each dough flavor separately. Cream butter and sugars, add egg and vanilla, then stir in dry ingredients.
- Chill dough for 30 minutes.
- Scoop dough into balls, press a well in each. Bake at 350°F for 10–12 minutes.
- Re-press centers after baking. Cool completely.
- Make ganache by pouring hot cream over chocolate, stir until smooth.
- Fill cookie centers with ganache and decorate as desired.
- Let set at room temp or chill briefly before serving.
Notes
- Dough can be made up to 2 days in advance and kept refrigerated.
- Swap in Nutella or raspberry jam if you want quick fillings.
- Store ganache-filled cookies in a single layer to avoid smudging.