Valentine Ganache Cookies Chocolate are the ultimate celebration cookies—soft, thick, and irresistibly rich. Made with beautifully swirled chocolate and pink cookie doughs, each cookie is finished with a smooth chocolate ganache center and festive toppings. These bakery-style cookies are perfect for Valentine’s Day desserts, holiday gifting, or anytime you want an indulgent homemade treat that looks as good as it tastes.
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Ingredients
Chocolate Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg, room temperature
- 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)
Pink Cookie Dough
- 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
Ganache Filling
- ½ cup heavy cream
- ¾ cup dark or white chocolate chips, finely chopped
- 1 tablespoon butter (optional)
Toppings
- Freeze-dried raspberries
- Heart-shaped sprinkles
- Chocolate squares
- Melted white chocolate
Instructions for Valentine Ganache Cookies Chocolate
- Cream the Butter and Sugars
In a mixing bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy. - Add Wet Ingredients
Mix in the egg and vanilla extract until fully incorporated. - Prepare the Doughs
- For the chocolate dough, gently mix in flour, cocoa powder, baking soda, salt, and espresso powder.
- For the pink dough, blend flour, baking soda, salt, and raspberry powder or food coloring.
- Chill the Dough
Cover both doughs and refrigerate for at least 30 minutes to help the cookies stay thick. - Shape and Bake
Preheat oven to 350°F (175°C). Scoop dough balls onto a lined baking sheet and press a deep well into each. Bake for 10–12 minutes until edges are set. - Re-Press and Cool
Gently press centers again right after baking. Cool completely before filling. - Make the Ganache
Heat cream until steaming, pour over chocolate, and stir until smooth. Add butter if desired. - Fill and Decorate
Spoon ganache into cookie centers and decorate with your favorite toppings.
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Pro Tips
- Always chill cookie dough to prevent spreading
- Use a piping bag for clean ganache filling
- Re-press cookie wells immediately after baking
Why This Recipe Works
- Thick cookies hold the ganache perfectly
- Balanced chocolate and raspberry flavors
- Easy to customize for any celebration
Substitutions & Variations
- Use gluten-free flour for a gluten-free version
- Swap raspberry powder for strawberry or beet powder
- Use dairy-free butter and coconut cream for vegan ganache
Make-Ahead, Storage & Reheating Guide
- Dough can be refrigerated for up to 2 days
- Store baked cookies in an airtight container for 4 days
- Freeze unfilled cookies for up to 2 months
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Serving Ideas for Valentine Ganache Cookies Chocolate
- Serve with hot cocoa or coffee
- Add to a Valentine dessert board
- Package in gift boxes for edible presents
Nutrition (Per Serving Estimate)
- Calories: ~210
- Fat: 11g
- Carbohydrates: 26g
- Protein: 3g
- Sugar: 15g
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, the dough and baked cookies both store well.
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What chocolate works best for ganache?
High-quality dark or white chocolate gives the smoothest texture.
How do I get a vibrant pink color?
Freeze-dried raspberry powder offers natural color and flavor.
Do these cookies freeze well?
Yes, freeze before or after baking for best results.
Valentine Ganache Cookies Chocolate combine festive beauty with rich, comforting flavor. Whether shared on a special occasion or enjoyed as a cozy homemade dessert, these cookies are guaranteed to impress.
Valentine Ganache Cookies Chocolate
Soft, thick Valentine Ganache Cookies Chocolate made with swirled chocolate and pink dough, filled with rich chocolate ganache and finished with festive toppings. Perfect for Valentine’s Day, gifting, or indulgent desserts.
Equipment
- Mixing bowls
- Electric mixer
- baking sheet
- parchment paper
- spoon or cookie scoop
Ingredients
- 1/2 cup unsalted butter, softened (chocolate dough)
- 1/2 cup granulated sugar (chocolate dough)
- 1/2 cup brown sugar (chocolate dough)
- 1 large egg, room temperature (chocolate dough)
- 1 tsp vanilla extract (chocolate dough)
- 1 cup all-purpose flour (chocolate dough)
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda (chocolate dough)
- 1/4 tsp salt (chocolate dough)
- 1/2 tsp espresso powder (optional)
- 1/2 cup unsalted butter, softened (pink dough)
- 1/2 cup granulated sugar (pink dough)
- 1/2 cup brown sugar (pink dough)
- 1 large egg (pink dough)
- 1 tsp vanilla extract (pink dough)
- 1 1/2 cups all-purpose flour (pink dough)
- 1/2 tsp baking soda (pink dough)
- 1/4 tsp salt (pink dough)
- 2–3 tsp freeze-dried raspberry powder or pink food coloring
- 1/2 cup heavy cream
- 3/4 cup dark or white chocolate chips, finely chopped
- 1 tbsp butter (optional, ganache)
Instructions
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until pale and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- For the chocolate dough, gently mix in flour, cocoa powder, baking soda, salt, and espresso powder if using.For the pink dough, blend flour, baking soda, salt, and raspberry powder or food coloring.
- Cover both doughs and refrigerate for at least 30 minutes to help the cookies stay thick.
- Preheat the oven to 350°F (175°C). Scoop dough balls onto a lined baking sheet and press a deep well into each. Bake for 10–12 minutes until edges are set.
- Immediately re-press the centers after baking, then allow cookies to cool completely.
- Heat the cream until steaming, pour over chopped chocolate, and stir until smooth. Add butter if desired.
- Spoon ganache into the cooled cookie centers and decorate with desired toppings.
Notes
Chill the dough to prevent spreading. Re-press cookie centers immediately after baking for deeper wells. Let ganache cool slightly before filling and decorate right away so toppings adhere well.
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