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Valentine Ganache Cookies

Soft cookies filled with rich chocolate ganache, perfect for sharing with loved ones on Valentine's Day.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon espresso powder (optional) Enhances chocolate flavor
For the ganache
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2–3 teaspoons freeze-dried raspberry powder or pink food coloring For color and flavor in ganache
  • ½ cup heavy cream
  • ¾ cup dark or white chocolate chips, finely chopped
  • 1 tablespoon butter (optional) For extra richness in ganache
Optional Decorations
  • Freeze-dried raspberries
  • Chocolate squares
  • Heart sprinkles
  • Melted white chocolate for drizzling

Method
 

Preparation
  1. Cream the butter and sugars together in a bowl.
  2. Add the egg and vanilla, then mix in the flour, cocoa powder, baking soda, espresso powder, and salt until everything is combined.
  3. Chill the dough in the fridge for 30 minutes.
Baking
  1. Roll the chilled dough into balls and make a well in each ball.
  2. Preheat your oven to 350°F (175°C) and bake for 10–12 minutes.
  3. Re-press the centers while they're hot for that gooey pocket.
Ganache Preparation
  1. Pour hot cream over your chopped chocolate, stir until smooth, and let it cool slightly.
Assembly
  1. Fill the cookie centers with ganache and decorate as desired.
  2. Let them set at room temperature or chill briefly before serving.

Notes

These cookies are best enjoyed fresh but can be kept in an airtight container for up to a week at room temperature or refrigerate for two weeks. You can freeze the baked cookies for up to 3 months.