Description
Indulge in these Valentine Ganache Cookies, featuring a soft-hearted chocolate cookie paired with a delightful raspberry-infused pink dough, all wrapped around a rich ganache filling perfect for sweet moments.
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
Freeze-dried raspberries optional
Chocolate squares optional
Heart sprinkles optional
Melted white chocolate for drizzling optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add in the egg and vanilla extract, mixing until well combined.
- For the chocolate cookie dough, sift together the flour, cocoa powder, baking soda, salt, and espresso powder (if using) then mix into the wet ingredients.
- For the pink cookie dough, in a separate bowl, cream the butter and sugars, then beat in the egg and vanilla. Combine the flour, baking soda, salt, and freeze-dried raspberry powder or food coloring, and mix into the wet ingredients.
- Scoop out chocolate dough and pink dough, flatten them slightly, and wrap the pink dough around the chocolate dough to form a ball.
- Place the formed cookie balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are set. Let cool.
- Meanwhile, prepare ganache by heating the heavy cream until just simmering, then pour over the chopped chocolate. Let it sit for a minute and stir until smooth. Stir in butter if desired.
- Once cookies are cooled, sandwich a dollop of ganache between two cookies and top with optional toppings.
Notes
Feel free to customize the ganache filling with your favorite type of chocolate or add more raspberry flavor to the cookie dough.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: Valentine Ganache Cookies, chocolate cookies, raspberry cookies, dessert recipes, soft cookies