Why Make This Recipe
Valentine Ganache Cookies are perfect for celebrating love and sweetness on special occasions. They combine rich chocolate flavor with a delightful pink version, and the luscious ganache filling makes them truly stand out. Whether you’re sharing them with a loved one or enjoying them by yourself, these cookies will warm your heart and satisfy your sweet cravings.
How to Make Valentine Ganache Cookies
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
Directions:
- Prepare each dough flavor separately.
- In a mixing bowl, cream the butter and sugars together.
- Add the egg and vanilla, then mix in the dry ingredients until combined.
- Chill the dough in the refrigerator for 30 minutes.
- Scoop the dough into balls and press a well in each one.
- Bake in a preheated oven at 350°F for 10–12 minutes.
- After baking, re-press the centers to make the wells more pronounced. Allow cookies to cool completely.
- For the ganache, pour hot cream over the chopped chocolate and stir until smooth.
- Fill the cookie centers with ganache and decorate with toppings as desired.
- Let the cookies set at room temperature or chill briefly before serving.
How to Serve Valentine Ganache Cookies
Serve these delightful cookies on a beautiful platter, making them perfect for sharing at gatherings or as a thoughtful gift. Pair them with a glass of milk, hot cocoa, or even a cup of tea for a sweet treat at any time of the day.
How to Store Valentine Ganache Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. If you have leftover ganache, keep it in the fridge until you are ready to use it again. They can also be frozen for longer storage; just make sure to wrap them well to prevent freezer burn.
Tips to Make Valentine Ganache Cookies
- Make sure your butter is soft but not melted for the best cookie texture.
- Allow the ganache to cool slightly before filling the cookies to prevent melting them.
- Experiment with different colors for the pink dough to match your celebration theme.
Variation
You can customize these cookies by using different flavors of chocolate for the ganache or adding nuts or other toppings to the cookies.
FAQs
Q: Can I make these cookies gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
Q: How do I know when the cookies are done baking?
A: The edges should be firm, but the centers may look slightly underbaked. They will continue to firm up as they cool.
Q: Can I make the dough in advance?
A: Absolutely! You can prepare the dough a day ahead and store it in the refrigerator or freeze it for later use. Just remember to let it soften a bit before baking.
Valentine Ganache Cookies
Ingredients
Cookie Dough (Chocolate)
- ½ cup ½ cup (113 g) unsalted butter, softened
- ½ cup ½ cup (100 g) granulated sugar
- ½ cup ½ cup (100 g) brown sugar
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup (125 g) all-purpose flour
- ½ cup ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon ½ teaspoon baking soda
- ¼ teaspoon ¼ teaspoon salt
- ½ teaspoon ½ teaspoon espresso powder (optional) Optional for enhanced chocolate flavor
Cookie Dough (Pink)
- ½ cup ½ cup (113 g) unsalted butter, softened
- ½ cup ½ cup (100 g) granulated sugar
- ½ cup ½ cup (100 g) brown sugar
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract
- 1½ cups 1½ cups (190 g) all-purpose flour
- ½ teaspoon ½ teaspoon baking soda
- ¼ teaspoon ¼ teaspoon salt
- 2-3 teaspoons 2–3 teaspoons freeze-dried raspberry powder or pink food coloring Adjust to achieve desired color
Ganache Filling
- ½ cup ½ cup (120 ml) heavy cream
- ¾ cup ¾ cup (130 g) dark or white chocolate chips, finely chopped
- 1 tablespoon 1 tablespoon (14 g) butter (optional) Optional for added richness
Toppings (Optional)
- Freeze-dried raspberries For decoration
- Chocolate squares For decoration
- Heart sprinkles For decoration
- Melted white chocolate for drizzling For decoration
Instructions
Preparation
- Prepare each dough flavor separately.
- In a mixing bowl, cream the butter and sugars together.
- Add the egg and vanilla, then mix in the dry ingredients until combined.
- Chill the dough in the refrigerator for 30 minutes.
Baking
- Scoop the dough into balls and press a well in each one.
- Bake in a preheated oven at 350°F for 10–12 minutes.
- After baking, re-press the centers to make the wells more pronounced. Allow cookies to cool completely.
Making Ganache
- For the ganache, pour hot cream over the chopped chocolate and stir until smooth.
Assembly
- Fill the cookie centers with ganache and decorate with toppings as desired.
- Let the cookies set at room temperature or chill briefly before serving.