Valentine Ganache Cookies
Rich, velvety cookies filled with luxurious chocolate ganache, perfect for sharing on Valentine’s Day.
Ingredients
Chocolate Cookie Dough
- 0.5 cup unsalted butter, softened Start with room temperature butter.
- 0.5 cup granulated sugar
- 0.5 cup brown sugar Provides moisture and flavor.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon espresso powder Optional for enhanced chocolate flavor.
Pink Cookie Dough
- 0.5 cup unsalted butter, softened Start with room temperature butter.
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2-3 teaspoons freeze-dried raspberry powder or pink food coloring For color and flavor.
Ganache Filling
- 0.5 cup heavy cream Heat until simmering.
- 0.75 cup dark or white chocolate chips, finely chopped
- 1 tablespoon butter Optional for added richness.
Optional Toppings
- freeze-dried raspberries
- chocolate squares
- heart sprinkles
- melted white chocolate for drizzling
Instructions
Prepare the Chocolate Dough
- In a mixing bowl, soften half a cup of unsalted butter until creamy.
- Blend in half a cup of granulated sugar and half a cup of brown sugar until light and fluffy.
- Add one large egg and one teaspoon of vanilla extract, mixing until fully combined.
- Stir in one cup of all-purpose flour, half a cup of cocoa powder, half a teaspoon of baking soda, a quarter teaspoon of salt, and half a teaspoon of espresso powder (optional).
Prepare the Pink Dough
- Cream half a cup of unsalted butter with half a cup each of granulated and brown sugar.
- Add one large egg and one teaspoon of vanilla extract, mixing until combined.
- Fold in one and a half cups of all-purpose flour, half a teaspoon of baking soda, a quarter teaspoon of salt, and two to three teaspoons of freeze-dried raspberry powder or pink food coloring.
Chill and Shape the Cookies
- Refrigerate both doughs for thirty minutes.
- Scoop the dough into balls and place them on a lined baking sheet.
- Gently press your thumb into the center of each ball to create a well.
Bake the Cookies
- Preheat your oven to 350 degrees Fahrenheit.
- Bake the cookies for 10-12 minutes until fluffy and slightly golden.
- Re-press the centers while still warm.
- Allow to cool completely on a wire rack.
Make the Ganache Filling
- Heat half a cup of heavy cream over medium heat until simmering.
- Pour the hot cream over three-quarters of a cup of chocolate chips in a heatproof bowl.
- Stir until smooth and glossy, adding one tablespoon of butter if desired.
Assemble the Cookies
- Fill the centers of each cookie with ganache.
- Decorate as desired, then allow to set before serving.
Notes
These cookies are best enjoyed fresh, but leftover cookies can be stored in an airtight container. For longer storage, freeze unfilled cookies for up to three months.