Valentine Ganache Cookies are the ultimate treat to impress your sweetheart this Valentine’s Day. These delightful cookies combine rich chocolate dough and a vibrant raspberry dough, creating a gorgeous thumbprint cookie filled with luscious chocolate ganache. Perfect for gifting or enjoying at home, these cookies capture the essence of love and sweetness, making them a must-have for your Valentine’s Day dessert table.
Why You’ll Love This Valentine Ganache Cookies
Here are six compelling reasons to fall in love with these cookies:
- They offer a delightful combination of flavors, with chocolate and raspberry.
- The soft texture makes them incredibly indulgent.
- They are visually stunning, perfect for sharing or gifting.
- Suitable for all ages, making them a kid-friendly treat.
- Easy to make, even for beginner bakers.
- They are a gourmet-style dessert without the gourmet price.
These Valentine Chocolate Ganache Cookies are not only delicious, but they also fit beautifully into any romantic occasion. Plus, they are a fantastic way to showcase your baking skills to loved ones.
Ingredients for Valentine Ganache Cookies
Gather these items:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp freeze-dried raspberry powder or pink food coloring
- 1/2 cup (120ml) heavy cream
- 3/4 cup (130g) chopped dark or white chocolate
- 1 tbsp butter (optional, for shine)
- Heart-shaped sprinkles
- Crushed freeze-dried raspberries
- White chocolate drizzle
How to Make Valentine Ganache Cookies Step-by-Step
- Step 1: In a large bowl, cream butter and both sugars until fluffy. Add egg and vanilla and beat until smooth. In a separate bowl, whisk dry ingredients, then mix into wet ingredients just until dough forms. Repeat to make both the chocolate dough and the raspberry/pink dough.
- Step 2: Wrap each dough separately and chill for at least 30 minutes.
- Step 3: Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
- Step 4: Roll dough into 1.5 tbsp balls and place on tray with space between. Press a thumbprint or spoon into the center to form a well.
- Step 5: Bake for 10–12 minutes until cookies look just set.
- Step 6: Immediately press the centers again gently to deepen the wells, then cool on a wire rack.
- Step 7: Warm cream until steaming (not boiling). Pour over chopped chocolate and let sit 2 minutes. Stir until smooth and glossy. Stir in butter for shine if desired. Cool slightly.
- Step 8: Spoon or pipe ganache into cookie centers. Top with sprinkles or crushed raspberries. Let set at room temperature or chill briefly.

Pro Tips for the Best Valentine Ganache Cookies
Keep these in mind:
- Use high-quality chocolate for the ganache to enhance flavor.
- Chill the dough well to maintain the cookie shape while baking.
- Experiment with different fillings like fruit preserves for a twist.
These tips will help ensure you create the best Valentine Chocolate Ganache Cookies that everyone will rave about.
Best Ways to Serve Valentine Ganache Cookies
Here are a few delicious serving ideas:
- Pair with a scoop of vanilla ice cream for a delightful dessert.
- Serve on a decorative platter with a drizzle of white chocolate.
- Include them in a gift box with other Valentine’s Day cookie ideas with ganache for a sweet treat.

How to Store and Reheat Valentine Ganache Cookies
Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just make sure to layer them with parchment paper to prevent sticking. When ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked taste.
Frequently Asked Questions About Valentine Ganache Cookies
What’s the secret to perfect Valentine Ganache Cookies?
To achieve perfect Romantic Ganache Cookies Recipe, ensure you accurately measure ingredients and chill the dough properly. This helps maintain the ideal texture and shape.
Can I make Valentine Ganache Cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the fridge for up to three days. Just remember to chill it before baking for best results.
How do I avoid common mistakes with Valentine Ganache Cookies?
Common mistakes include overbaking and not chilling the dough. Watch them closely in the oven and ensure they are slightly underbaked to maintain a soft center.
Variations of Valentine Ganache Cookies You Can Try
Here are a few creative variations:
- Use different flavored ganache like mint or caramel for a unique twist.
- Add a hint of spice with cinnamon or chili powder in the cookie dough.
- Switch out the raspberry powder for other fruit powders for different colors and flavors.
These variations ensure that your Delicious Ganache Cookies for Sweethearts always have something new to offer!
Print
Valentine Ganache Cookies: 7 Sweet Ways to Melt Hearts
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Valentine ganache cookies are soft, bakery-style thumbprint cookies made with rich chocolate dough and a pretty pink raspberry dough, each filled with a silky chocolate ganache center. Perfect for gifting, parties, or a sweet Valentine’s dessert spread.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp freeze-dried raspberry powder or pink food coloring
- 1/2 cup (120ml) heavy cream
- 3/4 cup (130g) chopped dark or white chocolate
- 1 tbsp butter (optional, for shine)
- Heart-shaped sprinkles
- Crushed freeze-dried raspberries
- White chocolate drizzle
Instructions
- In a large bowl, cream butter and both sugars until fluffy. Add egg and vanilla and beat until smooth. In a separate bowl whisk dry ingredients, then mix into wet ingredients just until dough forms. Repeat to make both the chocolate dough and the raspberry/pink dough.
- Wrap each dough separately and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
- Roll dough into 1.5 tbsp balls and place on tray with space between. Press a thumbprint or spoon into the center to form a well.
- Bake for 10–12 minutes until cookies look just set.
- Immediately press the centers again gently to deepen the wells, then cool on a wire rack.
- Warm cream until steaming (not boiling). Pour over chopped chocolate and let sit 2 minutes. Stir until smooth and glossy. Stir in butter for shine if desired. Cool slightly.
- Spoon or pipe ganache into cookie centers. Top with sprinkles or crushed raspberries. Let set at room temp or chill briefly.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
