Valentine Ganache Cookies
Introduction
Valentine Ganache Cookies are the perfect way to express love through delicious flavors. These delightful cookies feature a rich chocolate base and a sweet pink version, filled with creamy ganache. Whether you’re celebrating Valentine’s Day or simply craving something sweet, these cookies will impress everyone. The combination of dark and pink cookies, along with the gooey ganache filling, makes this dessert an irresistible treat!
Why You’ll Love This Recipe
- Quick & Easy: These cookies come together in no time, making them perfect for last-minute baking.
- Simple Ingredients: You can find all the ingredients in your kitchen or local store.
- Perfect for Valentine’s Day: Their sweet colors and flavors make them ideal for celebrating love.
- Crowd-Pleaser: They’re a hit with kids and adults alike.
- Unbelievably Delicious: The contrast of the chocolate and pink cookies with creamy ganache is simply divine.
Ingredients Needed
For the Chocolate Cookie Dough:
- 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)
For the Pink Cookie Dough:
- 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
For the 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 Make Valentine Ganache Cookies
Prepare the Doughs: Start by making each cookie dough separately. In a bowl, cream together the softened butter and sugars for both the chocolate and pink variations. Add in the egg and vanilla extract, mixing well.
Combine Dry Ingredients: For the chocolate dough, stir in the flour, cocoa powder, baking soda, salt, and optional espresso powder until fully incorporated. For the pink dough, mix in the flour, baking soda, salt, and freeze-dried raspberry powder or food coloring.
Chill the Dough: Wrap each dough in plastic wrap and chill in the refrigerator for about 30 minutes. This helps the cookies hold their shape while baking.
Shape the Cookies: Preheat your oven to 350°F (175°C). Scoop out small balls of both doughs and place them on a lined baking sheet. Flatten each ball slightly, then make an indentation in the center of each with your thumb.
Bake the Cookies: Bake in the preheated oven for 10–12 minutes. Don’t worry if the centers puff up; you can re-press them after baking. Let the cookies cool completely on a wire rack.
Make the Ganache: While the cookies cool, prepare the ganache by heating the cream until it’s just about to boil. Pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute. Stir until smooth and glossy.
Fill the Cookies: Once the cookies are cool, fill the centers with the ganache. You can add decorations like freeze-dried raspberries, chocolate squares, and sprinkles on top.
Set the Ganache: Let the ganache set at room temperature or chill briefly in the fridge before serving.
Serving and Storage Tips
Serve these Valentine Ganache Cookies on a decorative plate to showcase their sweet, colorful layers. Pair them with a glass of milk or a hot cup of coffee for a delightful treat. To store leftovers, place the cookies in an airtight container at room temperature. They are best enjoyed within three days but can last up to a week.
Helpful Notes
- Tips for Perfect Cookies: Make sure your butter is softened to room temperature for easy creaming, and chill the dough to avoid spreading during baking.
- Variations: You can experiment with different toppings such as nuts or coconut for added texture.
- Allergy-Friendly: Consider using gluten-free flour for those with gluten sensitivities.
Conclusion
Valentine Ganache Cookies are not just sweet treats; they are a heartfelt way to celebrate love. Their colorful appearance and delicious flavors make them a standout dessert for any occasion. If you tried this recipe, please leave a comment and a star rating below! And don’t forget to share your creations on social media. What variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate or even white chocolate for a sweeter filling.
How do I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend that measures 1:1 for the best results.
Can I freeze these cookies?
Yes, these cookies freeze well! Just make sure they are in an airtight container. To serve, let them thaw and fill with ganache right before eating.
Print
Valentine Ganache Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring a rich chocolate base and a sweet pink version, filled with creamy ganache – 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
- 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
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2–3 teaspoons freeze-dried raspberry powder or pink food coloring
- ½ cup (120 ml) heavy cream
- ¾ cup (130 g) dark or white chocolate chips, finely chopped
- 1 tablespoon (14 g) butter (optional)
- Optional toppings: Freeze-dried raspberries, chocolate squares, heart sprinkles, melted white chocolate for drizzling
Instructions
- Prepare the Doughs: Cream together butter and sugars for both the chocolate and pink cookie doughs. Add egg and vanilla extract, mixing well.
- Combine Dry Ingredients: Stir in flour, cocoa powder, baking soda, salt, and optional espresso powder for chocolate dough. Mix in flour, baking soda, salt, and raspberry powder for pink dough.
- Chill the Dough: Wrap each dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Shape the Cookies: Preheat oven to 350°F (175°C). Scoop balls of each dough, flatten slightly, and make an indentation in the centers with your thumb.
- Bake the Cookies: Bake for 10–12 minutes. Allow cookies to cool completely on a wire rack.
- Make the Ganache: Heat cream until just boiling, pour over chopped chocolate, and stir until smooth.
- Fill the Cookies: Once cooled, fill the centers with ganache and decorate with toppings.
- Set the Ganache: Let ganache set at room temperature or chill briefly before serving.
Notes
Make sure your butter is softened to room temperature for easy creaming, and chill the dough to avoid spreading during baking. You can experiment with different toppings such as nuts or coconut for added texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg