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Valentine Ganache Cookies

Irresistible Valentine Ganache Cookies for Sweethearts

Homemade Valentine Ganache Cookies with rich chocolate and raspberry flavors, perfect for sweethearts.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cookies
  • 1 cup unsalted butter consider vegan butter for a dairy-free version
  • 1/2 cup granulated sugar mix with brown sugar for optimal flavor
  • 1/2 cup brown sugar can balance with granulated sugar
  • 1 large egg for vegan options, swap with a flax egg
  • 1 tablespoon vanilla extract always choose pure vanilla for best results
  • 1 1/2 cups all-purpose flour a gluten-free flour blend works for gluten-free cookies
  • 1/2 cup unsweetened cocoa powder Dutch-process cocoa adds deeper flavor
  • 1/2 teaspoon baking soda an essential ingredient—don’t omit!
  • 1 pinch salt using sea salt elevates the gourmet taste
  • 1 teaspoon espresso powder optional for enhancing chocolate flavor
For the Raspberry Cookies
  • 2 tablespoons freeze-dried raspberry powder pink food coloring can be a substitute
For the Ganache
  • 1/2 cup heavy cream substitute coconut cream for a dairy-free option
  • 1 cup dark or white chocolate chips any good-quality chocolate will do
  • 1 tablespoon butter optional for ganache; omit for a lighter version
For Decoration
  • various optional toppings get creative with decorations like nuts or drizzles

Equipment

  • Mixing bowl
  • cookie scoop
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla extract. For chocolate cookies, add all-purpose flour, cocoa powder, baking soda, and salt. For raspberry cookies, add freeze-dried raspberry powder.
  2. Cover each dough with plastic wrap and refrigerate for at least 30 minutes to maintain their shape.
  3. Remove dough, roll pieces into balls, and place on a parchment-lined baking sheet, creating a thumb well in each.
  4. Bake cookies for 10-12 minutes until set around the edges but soft in the center. Allow to cool on the baking sheet.
  5. Heat heavy cream until boiling, pour over chocolate chips in a bowl, let sit, then stir until smooth. Optionally add butter.
  6. Once cooled, fill the cookie wells with ganache and decorate with toppings as desired. Let set for 15-20 minutes.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Let cookies cool completely before filling to prevent ganache from melting. Always chill the dough for at least 30 minutes to help maintain shape during baking.

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