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Valentine Ganache Cookies with Raspberry Chocolate Filling Recipe

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★★★★★

4.8 from 115 reviews

These Valentine Ganache Cookies feature two deliciously distinct doughs—rich chocolate and vibrant pink raspberry—filled with a smooth, luscious ganache center. Perfectly soft and decadent, these cookies are adorned with festive toppings like freeze-dried raspberries, chocolate squares, heart-shaped sprinkles, and a drizzle of melted white chocolate. Ideal for a romantic treat or festive celebration, they combine classic flavors with an elegant presentation.

Ingredients

Scale

Chocolate Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

Pink Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 to 3 teaspoons freeze-dried raspberry powder or pink food coloring

Ganache Filling

  • 1/2 cup (120ml) heavy cream
  • 3/4 cup (130g) dark or white chocolate chips, finely chopped
  • 1 tablespoon (14g) butter (optional)

Topping

  • Freeze-dried raspberries, for garnish
  • Chocolate squares, for garnish
  • Heart-shaped sprinkles
  • Melted white chocolate, for drizzling

Instructions

  1. Prepare Chocolate Cookie Dough: In a bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Sift in the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder if using. Blend everything together to form a uniform dough.
  2. Prepare Pink Cookie Dough: In a separate bowl, cream the softened butter with both sugars until pale and fluffy. Beat in the egg and vanilla extract. Gradually add the all-purpose flour, baking soda, salt, and raspberry powder or pink food coloring. Mix just until incorporated without overworking the dough.
  3. Chill Doughs: Cover both doughs with plastic wrap and refrigerate for 30 minutes to firm up, which makes shaping easier and improves texture.
  4. Preheat Oven and Shape Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop portions of each dough onto the baking sheet and press an indentation into the center of each cookie to hold the ganache filling later.
  5. Bake Cookies: Bake the cookies for 10 to 12 minutes until they are set around the edges but still soft in the center. Immediately after baking, press the center indentations again if needed to ensure they hold the ganache.
  6. Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before filling to prevent the ganache from melting.
  7. Make Ganache: Heat the heavy cream just to a simmer either on the stovetop or in the microwave. Pour the hot cream over the finely chopped chocolate chips and optional butter in a bowl. Stir gently until the mixture is smooth, glossy, and fully combined.
  8. Fill and Decorate: Spoon the ganache into the indentation centers of each cooled cookie. While the ganache is still soft, decorate with freeze-dried raspberries, chocolate squares, heart-shaped sprinkles, and drizzle with melted white chocolate as desired.
  9. Set Ganache: Let the filled cookies stand at room temperature or chill in the refrigerator until the ganache is firmly set before serving for optimal texture and presentation.

Notes

  • Both cookie doughs can be prepared up to two days in advance and stored covered in the refrigerator.
  • Use freeze-dried raspberry powder for natural color and flavor in the pink dough, or substitute with pink food coloring if preferred.
  • Pressing the indentation in the cookies immediately after baking is important to maintain the well shape for the ganache filling.
  • Ganache can be made with dark or white chocolate chips depending on your flavor preference.
  • Ensure cookies are fully cooled before adding ganache to prevent melting and spreading.

Keywords: Valentine cookies, chocolate ganache cookies, raspberry cookies, holiday cookies, festive desserts, ganache filled cookies

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