INTRODUCTION
Valentine’s Day is a wonderful time to show love and affection to those we care about. One lovely way to celebrate this day is by baking cookies. Among the wonderful treats, Valentine Ganache Cookies stand out as a delightful choice. These cookies are not just delicious; they also look beautiful, making them perfect for sharing on that special day. The combination of rich chocolate and sweet raspberry flavors makes these cookies unique and memorable. Every bite is a perfect mix of textures and tastes.
WHY YOU WILL LOVE THIS RECIPE
You will love the Valentine Ganache Cookies because they are both simple to make and incredibly delicious. The soft and chewy cookies with a creamy chocolate ganache filling will make your taste buds dance. The vibrant colors from the pink cookie dough and the bright toppings add a festive flair, making them ideal for Valentine’s Day gatherings.
Each cookie is filled with a rich ganache that melts in your mouth, creating a heavenly treat. You can customize the cookies with different toppings, making them personal and unique. Whether you share them with friends, family, or your special someone, these cookies will surely bring smiles and joy.
HOW TO MAKE Valentine Ganache Cookies
Making Valentine Ganache Cookies is a fun and straightforward process. You will create two types of cookie dough, filled with delicious ganache. Follow the step-by-step instructions to make this delightful treat.
EQUIPMENT NEEDED
To make Valentine Ganache Cookies, gather the following equipment:
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Measuring cups and spoons
- Cooling rack
Ingredients You’ll Need
Cookie Dough (Chocolate):
- 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)
Cookie Dough (Pink):
- 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
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
STEP-BY-STEP INSTRUCTIONS
-
Prepare each dough flavor separately.
- Start with the chocolate cookie dough. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
-
Chill dough for 30 minutes.
- Wrap the chocolate cookie dough in plastic wrap and place it in the fridge for about 30 minutes. This step helps the dough to firm up, making it easier to scoop later.
-
Scoop dough into balls and press a well in each.
- While the chocolate dough is chilling, prepare the pink cookie dough. In a separate mixing bowl, cream the softened butter with granulated and brown sugars. Add the egg and vanilla extract, stirring until smooth.
- In another bowl, combine the all-purpose flour, baking soda, salt, and raspberry powder or food coloring. Mix the dry ingredients into the wet mixture until fully incorporated.
- Once the chocolate dough is chilled, scoop tablespoon-sized balls of each dough. Flatten each ball slightly and press a well in the center of each chocolate dough ball.
-
Bake at 350°F for 10–12 minutes.
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper. Place the chocolate dough balls on the baking sheets, and then carefully place the pink dough on top of the chocolate dough, covering it completely.
-
Re-press centers after baking. Cool completely.
- Bake the cookies for 10 to 12 minutes. Remove them from the oven and, while they are still warm, gently press down the centers again to create a well for the ganache. Allow the cookies to cool completely on a wire rack.
-
Make ganache by pouring hot cream over chocolate, stir until smooth.
- To make the ganache filling, heat the heavy cream in a small saucepan until just boiling. Remove from heat and pour it over the chopped chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. If using, add the butter for an extra creamy texture.
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Fill cookie centers with ganache and decorate as desired.
- Once the cookies are completely cool, fill the wells with the chocolate ganache. You can also add freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle melted white chocolate on top for extra decoration.
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Let set at room temp or chill briefly before serving.
- Allow the ganache to set at room temperature. If you’d like, you can place the cookies in the fridge for a few minutes to help firm up the ganache.
HOW TO SERVE Valentine Ganache Cookies
Serve the Valentine Ganache Cookies on a pretty platter to show them off. These cookies are perfect for sharing with friends, family, or a loved one.
Pair them with a cup of tea or coffee for a delightful afternoon treat. You can also serve them at parties or gatherings as a sweet dessert option. Guests will love the combination of flavors and the beautiful appearance of the cookies.
STORAGE & FREEZING : Valentine Ganache Cookies
You can store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies. To freeze, place the cookies in a single layer in a freezer-safe bag. They can last for up to 3 months in the freezer. When ready to enjoy, simply thaw at room temperature for a while before serving.
SERVING SUGGESTIONS
For a more special touch, consider serving your Valentine Ganache Cookies with:
- Fresh strawberries or raspberries
- A scoop of vanilla ice cream
- A drizzle of caramel or chocolate sauce
- A dusting of powdered sugar for a touch of sweetness
VARIATIONS
Feel free to customize your Valentine Ganache Cookies based on your tastes. Here are some ideas:
- Use different flavors of chocolate for the ganache, such as milk or white chocolate, to suit your preferences.
- Instead of raspberry powder, try using other fruit powders like strawberry or beet powder for a different color and flavor.
- Add nuts or chopped candies to the dough for extra crunch and sweetness.
- For a festive touch, use cookie cutters to create heart shapes from the cookie dough before baking.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough and bake fresh cookies anytime.
2. Can I use store-bought ganache?
Yes, if you’re short on time, you can use store-bought ganache or frosting for a quicker option.
3. Are these cookies suitable for gifting?
Absolutely! These cookies make a lovely gift. Package them in a decorative box or bag for a sweet surprise for a loved one.
4. Can I replace the egg in the recipe?
Yes, you can use a flax egg or applesauce as a substitute for the egg if you need an egg-free version.
MAKE-AHEAD TIPS FOR Valentine Ganache Cookies
To make the baking process easier, you can prepare the cookie dough a day in advance. Simply wrap each dough in plastic wrap and refrigerate. You can also prepare the ganache ahead of time and store it in the fridge. Just be sure to warm it slightly before filling the cookies. This way, when you’re ready to bake and assemble, everything is ready to go, making your baking experience smooth and enjoyable.
With these Valentine Ganache Cookies, you’re all set for a delightful day filled with love and sweetness. Happy baking!
Valentine Ganache Cookies
Ingredients
Method
- In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Wrap the chocolate cookie dough in plastic wrap and place it in the fridge for about 30 minutes.
- In a separate mixing bowl, cream the softened butter with granulated and brown sugars. Add the egg and vanilla extract, stirring until smooth.
- In another bowl, combine the all-purpose flour, baking soda, salt, and raspberry powder or food coloring. Mix the dry ingredients into the wet mixture until fully incorporated.
- Once the chocolate dough is chilled, scoop tablespoon-sized balls of each dough. Flatten each ball slightly and press a well in the center of each chocolate dough ball.
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper. Place the chocolate dough balls on the baking sheets, and then carefully place the pink dough on top of the chocolate dough, covering it completely.
- Bake the cookies for 10 to 12 minutes. Remove them from the oven and gently press down the centers again to create a well for the ganache. Allow the cookies to cool completely on a wire rack.
- Heat the heavy cream in a small saucepan until just boiling. Remove from heat and pour it over the chopped chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. Add the butter for an extra creamy texture if using.
- Once the cookies are completely cool, fill the wells with the chocolate ganache.
- Decorate as desired with freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle melted white chocolate on top.
- Allow the ganache to set at room temperature or place the cookies in the fridge for a few minutes to help firm up the ganache.