why make this recipe
These Valentine Ganache Cookies are pretty and tasty. They mix a rich chocolate cookie with a smooth ganache center. You can share them with friends or keep them for a sweet treat. They are fun to make and not hard.
introduction
This recipe makes two colors of cookie dough — chocolate and pink — and fills the centers with chocolate ganache. The cookies look like little hearts or cups and hold a soft, creamy center. You can decorate them with freeze-dried raspberries, chocolate squares, or sprinkles for Valentine’s Day or any special moment.
how to make Valentine Ganache Cookies
- Make each dough flavor separately. Cream the butter and both sugars until light. Add the egg and vanilla and mix well. Stir in the dry ingredients for each dough.
- Chill each dough for 30 minutes so it is easier to shape.
- Scoop dough into small balls and place on a baking tray. Press a small well in the center of each ball before baking.
- Bake at 350°F (175°C) for 10–12 minutes. Do not overbake. The cookies should be set but soft.
- Right after baking, press each center again to make the well deeper if needed. Let cookies cool completely on a rack.
- Make the ganache: heat the cream and pour it over the chocolate. Stir until smooth and glossy. Add the butter if you want extra shine.
- Spoon or pipe ganache into the cooled cookie centers. Decorate with toppings like freeze-dried raspberries, chocolate squares, heart sprinkles, or a drizzle of melted white chocolate.
- Let the ganache set at room temperature, or chill the cookies briefly to speed up setting.
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
how to serve Valentine Ganache Cookies
Serve these cookies on a platter at room temperature. They look nice in a box or on a plate for a gift. You can warm them briefly in the microwave for a few seconds to soften the ganache before serving.
how to store Valentine Ganache Cookies
Store cookies in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, chill them for up to 1 week. Bring chilled cookies to room temperature before serving so the ganache is soft.
tips to make Valentine Ganache Cookies
- Chill the dough so it is easier to handle and the cookies keep their shape.
- Press the well in each cookie twice: once before baking and once right after baking. This makes a nice cup for the ganache.
- Use finely chopped chocolate or good-quality chips so the ganache melts smooth.
- If your ganache is too thin, chill it a few minutes to thicken before filling. If too thick, warm gently.
- Use a piping bag or a small spoon for neater filling.
variation (if any)
- Swap dark chocolate for white chocolate in the ganache for a sweeter center.
- Add 1 teaspoon of orange or peppermint extract to the ganache for a flavored twist.
- Use different colors in the dough with food coloring or other freeze-dried fruit powders.
- Press small chocolate hearts or pieces into the ganache before it sets for a surprise.
FAQs
Q: Can I make the cookie dough ahead?
A: Yes. You can make and freeze the dough balls for up to 1 month. Thaw in the fridge before baking.
Q: Can I use a different size cookie?
A: Yes. Baking time will change. Smaller cookies need less time; larger ones need more. Watch them closely.
Q: Do I have to use espresso powder?
A: No. Espresso powder is optional. It deepens the chocolate flavor but the cookies are fine without it.
Q: How do I fix grainy ganache?
A: If the ganache is grainy, heat it gently while stirring until smooth. If it separates, add a small spoon of warm cream and stir.
Q: Can I make these nut-free?
A: Yes. Use nut-free chocolate and check all labels to be sure.
Conclusion
These Valentine Ganache Cookies are simple, pretty, and rich. If you want another idea with raspberry and chocolate, see Raspberry Macarons with Chocolate Ganache. For more heart cookie inspiration and presentations, check Indulge In Love: Chocolate Heart Cookies With Decadent Ganache.
Print
Valentine Ganache Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies with a rich chocolate base and creamy ganache center, perfect for Valentine’s Day.
Ingredients
- 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 (Chocolate Dough)
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- 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 (Pink Dough)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring
- ½ cup (120 ml) heavy cream (Ganache Filling)
- ¾ cup (130 g) dark or white chocolate chips, finely chopped
- 1 tablespoon (14 g) butter (optional)
- Freeze-dried raspberries (optional)
- Chocolate squares (optional)
- Heart sprinkles (optional)
- Melted white chocolate for drizzling (optional)
Instructions
- Cream the butter and both sugars until light. Add the egg and vanilla and mix well. Stir in the dry ingredients for each dough.
- Chill each dough for 30 minutes to make shaping easier.
- Scoop dough into small balls and place on a baking tray. Press a small well in the center of each ball before baking.
- Bake at 350°F (175°C) for 10–12 minutes until set but soft.
- Press each center again to deepen the well if needed right after baking. Let cool completely on a rack.
- For the ganache, heat the cream and pour it over the chocolate. Stir until smooth and glossy. Add the butter if desired.
- Spoon or pipe ganache into the cooled cookie centers. Decorate with toppings as desired.
- Let ganache set at room temperature or chill briefly to speed up setting.
Notes
For best results, chill the dough to maintain shape and make filling easier.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg