Description

Delight your loved ones with these Valentine Ganache Cookies featuring two luscious dough flavors—rich chocolate and vibrant pink raspberry—filled with a smooth, creamy ganache and adorned with festive toppings. Perfectly soft, chewy, and beautifully decorated for a romantic occasion.

Ingredients

Scale

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 Doughs: In separate bowls, cream together the softened butter and both sugars until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually incorporate the dry ingredients specified for each dough flavor: for the chocolate dough, combine flour, cocoa powder, baking soda, salt, and espresso powder (if using); for the pink dough, combine flour, baking soda, salt, and raspberry powder or pink food coloring. Mix until a uniform dough forms.
Chill Dough: Wrap each dough separately and chill in the refrigerator for 30 minutes to firm up and enhance the flavors.
Shape and Bake: Preheat oven to 350°F (175°C). Scoop dough into balls, about 1 to 1.5 tablespoons each. Place on parchment-lined baking sheets spaced apart. Press a well into the center of each ball gently to create room for ganache. Bake for 10–12 minutes until the edges are set but centers remain soft.
Re-press Centers and Cool: Right after removing from the oven, gently press the centers again with the back of a spoon to deepen the indentation. Allow the cookies to cool completely on a wire rack before filling.
Make Ganache: In a small saucepan, heat heavy cream just until it starts to simmer. Pour over finely chopped chocolate in a heat-safe bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Stir in butter if desired for extra shine and richness.
Fill and Decorate: Spoon or pipe ganache into the well of each cooled cookie. Add optional toppings such as freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle melted white chocolate on top for an elegant finish.
Set Ganache: Allow cookies to sit at room temperature for 30 minutes or chill briefly until ganache is firm enough to hold shape before serving.

Notes

For best results, use high-quality chocolate for the ganache filling.
The espresso powder in the chocolate dough enhances the chocolate flavor but can be omitted if preferred.
Freeze-dried raspberry powder gives a natural pink color and subtle tartness; alternatively, use pink food coloring for a brighter hue.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Bring refrigerated cookies back to room temperature before serving for optimal texture and flavor.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0.1 g
Carbohydrates: 20 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Valentine Ganache Cookies, Chocolate Ganache Cookies, Raspberry Cookies, Valentine's Day Cookies, Chocolate Cookies, Festive Cookies